Texas Style Rainbow Corn Bread Recipes

Steps:

• Preheat the oven to 400 degrees F. Brush the inside of a 9-inch round cake pan with melted butter.
• Whisk the cornmeal, flour, sugar, baking powder, cayenne and salt together in a large bowl. Whisk the milk and eggs together in a medium bowl. Pour the milk mixture into the cornmeal mixture and stir until just combined; then stir in the melted butter.
• Transfer the batter to the prepared pan and spread out into an even layer. Bake until lightly browned and a toothpick inserted in the center comes out clean, 30 to 35 minutes. Serve warm or at room temperature.

Steps:

• 1. Preheat oven to 400 degrees F. Combine corn meal, coconut flour, baking powder, sugar and salt in a small bowl. Stir to blend together then set aside till needed. You can use white corn meal if desired, I just prefer using yellow.
• 2. Add eggs to a large bowl, and add in melted butter, and granulated onion. Beat till blended together.
• 3. Add the dry ingredients to the beaten egg mixture. Then beat until no lumps remain.
• 4. I chose to cook the chopped veggies in the microwave for 1 1/2 minutes before adding to batter.
• 5. Now add in the chopped red and green bell peppers, chopped jalapeno, & chopped onion. Stir with a spoon until blended together.
• 6. Next add in the whole kernel corn, and shredded cheese. Fold in with spoon until well mixed.
• 7. Spray a 9X9 inch pan with non stick cooking spray, add 1 tablespoon melted coconut oil or melted butter, and bake in preheated 400 degrees F. oven for 15 to 25 minutes till done. MINE BAKED FOR 25 MINUTES BEFORE IT WAS DONE AND GOLDEN BROWN.
• 8. Serve with butter if desired while it is still hot. ENJOY.

Steps:

• Mix all dry ingredients together. In a large mixing bowl, whisk all wet ingredients together. Then add dry ingredients to form batter. Spray a cast iron skillet with non-stick cooking spray and then fill with the batter (about 2/3 full - you may have leftover batter so make some muffins). Bake at 400 degrees for 16 minutes. Rotate after 8 minutes. Test by using a toothpick in the center of the corn bread. Toothpick should come out clean.

Steps:

• In a large bowl, combine the cornmeal, cheese and baking powder. In another bowl, combine the eggs, corn, sour cream, oil and chilies. Stir into dry ingredients just until moistened. , Pour into a greased 8-in. square baking pan. Bake at 400° for 30-35 minutes or until a toothpick comes out clean. Serve warm. Refrigerate leftovers.

Steps:

• Preheat oven to 425º F. Grease generously a 10-inch cast iron skillet, or a 9-inch square baking pan.
• In a large bowl, whisk together milk, buttermilk, eggs and oil until blended.
• Add cornmeal, flour, sugar, baking powder and salt. Mix just until dry ingredients are moistened.
• Pour into greased pan and bake 20 to 25 minutes or until golden brown and a wooden toothpick inserted into center comes out clean.
• Cool and cut in 3 inch - 9 squares.