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Texas Cornbread

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Member since 2007

Serves | Prep Time | Cook Time 20 - 25


1 cup yellow cornmeal
1 cup flour
2 tsp baking powder
1/2 tsp baking soda
1/2 teaspoon salt
2 Tbsp bacon dripping
2 eggs, beaten
1-1/3 cup buttermilk
1/2 can diced green chilies
1 cup shredded mexican cheese

Preheat the oven to 425 degrees.

Combine the dry ingredients in a large bowl, mix well.

Combine the wet ingredients(including chilies & cheese) in a separate bowl and whisk well.

Pour the wet ingredients into the dry mixture and gently mix.

Do not overmix.

Pour bacon dripping into a cast iron skillet. Stick into oven to melt.

Remove from oven and pour drippings into cornbread batter, leaving a small amount in the skillet.

Mix well.

Pour into hot skillet and stick back in oven.

Bake for 20-25 minutes until golden brown and done.

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