Cowboy Cornbread


Serves: 9
Total Calories: 368

Ingredients

1/2 cup vegetable shortening
2 cups self-rising yellow cornmeal mix
1 (8 1/2-ounce) can cream-style corn
1 (8-ounce) carton sour cream
1 cup shredded sharp cheddar cheese
2 eggs, beaten
1 (4-ounce) can chopped green chili, undrained

Directions:

Preheat oven to 400°. Melt shortening in a 9-inch square baking pan. Tilt pan to coat bottom evenly. Mix remaining ingredients. Add melted shortening. Mix until well blended. Pour into hot pan. Bake 30 minutes or until golden brown.

Nutritional Facts:

Serves: 9
Total Calories: 368
Calories from Fat: 178

This Cowboy Cornbread recipe is from the Best of the Best From The Southwest Cookbook Cookbook. Download this Cookbook today.


More Recipes from the Best of the Best From The Southwest Cookbook Cookbook:
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Creole Cheese Sticks
Texas Beer Bread
Betty Ewing’s Jalapeño Cornbread
Cowboy Cornbread
Peanut-Carrot-Pineapple Holiday Bread
Holiday Treasure Loaf
Mom’s Apple Bread
Easy Eggnog Bread
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Mom’s Streusel-Filled Coffee Cake
Rich Pineapple Coffee Cake
Quick Crescent Caramel Rolls
Empanadas de Fruta
Out of This World Pecan Waffles
Bobbi’s Apple Pancakes
Apple Fritters
Pan Fried Apples, 1919
Huevos Rancheros
Huevos Rancheros (Eggs Ranch Style)
Southwest Breakfast Omelet
Company Eggs and Cheese
Saucy Eggs Mornay
Green Chilaquiles Omelet
Early Morning Casserole
Oak Creek Eggs
Tex-Mex Brunch or Supper
Brunch Eggs
Six Shooter Casserole
Farmer’s Breakfast
Spicy Southwest Bake
Megas
Breakfast Enchiladas
Hot Cheese Grits
Golden Sandwiches
Apple Cinnamon Jelly
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