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Tex-Mex · Bread
Southwestern Cornbread
A moist, tender cornbread made with creamed corn and green chilies, so there is no need for eggs or dairy. Serve it warm with chili or cube the leftovers for a salad.
- YieldServes 8 · 8 wedges
- Hands-on15 min
- Total1 h 6 min
- Difficulty
Ingredients
- 1½ cupsyellow cornmeal, stone-ground
- ½ cupall-purpose flour
- 1 tbspbaking powder
- 1 tspsalt
- 1 cupwater
- 2 canscreamed corn, 240 g each
- ¼ cupmild green chilies, canned, drained and chopped
- 2 tbsppimento, drained and choppedoptional
- 1 tbspcanola oil, plus a little to grease the pan
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