Texas Chili Corn Bread

You'll enjoy this traditional cornbread baked in a skillet and flavored with chiles and peppers. It's quick and easy to make and so good.

Ingredients

• 1 cup yellow cornmeal
• 1 teaspoon baking powder
• 1 teaspoon granulated sugar
• 1/2 teaspoon salt
• 3 large eggs
• 1 cup milk
• 1/2 red bell pepper, chopped and diced
• 1/2 medium size onion, chopped and diced
• 1/4 teaspoon garlic powder
• 1 (4 ounce) can diced green chiles, drained (less if you prefer a less spicy bread)
• 1 cup corn kernels (fresh, frozen or canned)
• 1 1/2 cups grated cheese, Cheddar or jack, divided

Instructions

1. Heat the oven to 450 degrees F. Grease a 10 inch skillet and place it on the middle shelf in the oven.
2. In a large bowl, stir together the cornmeal, baking powder, sugar and salt.
3. In a medium bowl, whisk the eggs then stir in the remaining ingredients, reserving 1/2 cup of the grated cheese.
4. Form a well in the dry ingredients and pour the wet ingredients into the dry ingredients. Mix with a spatula until well combined.
5. Carefully remove the hot pan from the oven and immediately pour the batter into the pan.
6. Sprinkle the remaining cheese on top and return to the oven.
7. Let bake for 20 minutes or until a wooden pick inserted in the center of the pan comes out clean. The top will be a rich, golden brown.
8. Let cool for ten minutes before unmolding.

Attribution

Recipe and photograph by The Prepared Pantry. For more food and baking information, visit The Baker's Library at The Prepared Pantry