Any Southwest/Tex-Mex cooks here?

Question

Does anybody have a recipe for a casserole dish (more like corn bread) which is made with corn meal, creamed corn, and green chiles? I do not want to waste time and ingredients by experimenting.

Answer 1

you have to put sausage in it. diced. the oils from the sausage add a taste only texans use. a jalepeno sausage

i put a site of a place in elgin, near austin that has the best sausage. meyers and southside market. if you can order this. i recommend this. lots of bbq chains from here move north and are very succesful using the sausage here.

Answer 2

Oh my god my mom used to make that it is awesome. Looks like your first answerer has the recipe...YEA!

Answer 3

1 (8.5 ounce) package corn bread/muffin mix

1 egg

1/3 cup milk

1 (4 ounce) can chopped green chilies

2 tablespoons sugar

3/4 cup frozen corn, thawed



Place corn bread mix in a large bowl. Combine the egg, milk, chilies and sugar; stir into mix just until moistened. Fold in corn. Pour into a greased 9-in. round baking pan. Bake at 400 degrees F for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 5 minutes. Cut into wedges; serve warm.

Answer 4

Texas-Style Cornbread

1 1/2 cups yellow cornmeal

1 teaspoon salt

1 teaspoon baking soda

1 1/2 cups buttermilk

1 large egg, lightly beaten

2 tablespoons melted butter or bacon drippings

1/4 cup chopped chile peppers, mild or hot, or use chopped and drained canned or pickled

jalapeno chile peppers to taste

1 cup cream-style corn

1 cup shredded sharp Cheddar cheese

Preparation:

Preheat the oven to 425° or 400° for a glass baking dish. In mixing bowl, combine cornmeal, salt, and baking soda. Add buttermilk and egg; beat until batter is smooth. Place butter in 8-inch square pan or baking dish and heat in preheated oven. Pour half of the batter into the hot pan. Spoon cream-style corn evenly over batter, scatter chile peppers over corn layer, and sprinkle with the shredded cheese. Top with remaining batter. Bake cornbread until golden brown, about 20 to 25 minutes. Serve hot.

Serves 6 to 8.