Tuesday, May 27, 2014

Southwestern Cornbread

 I adapted this recipe to what I had on hand before we headed north. When I mixed everything together there wasn't much batter. The recipe calls for adding the recipe in a 11 x 7  baking dish. I was afraid a temp of 400 degrees would dry out the cornbread. Lower the temp to 375 and used a smaller shallow oval baking dish. The cornbread came out perfect.
The recipe called for 1 cup milk and I subbed evaporated milk. I used 1/2 cup evaporated milk, 1/2 cup water mixed together.


1 1/4 cups flour
1 cup thinly sliced green onions ( I don't think I had a cup. I kept snipping with the scissors the bunch I had on the counter)
3/4 cup corn meal
1 tablespoon brown sugar
2 teaspoons baking powder
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon salt ( didn't add)
1 cup milk ( used 1/2 cup evaporated milk, 1/2 cup water)
1/4 cup oil
1 egg
1 cup shredded Cheddar cheese
1 can(4 ounces)chopped green chilies ( didn't add)
1/4 cup finely chopped red bell pepper ( used green pepper)
2 slices crisp cooked bacon, crumbled ( didn't use)


Preheat oven to 400 degrees. Mine was 375, I'm still getting use to baking with an electric oven.

 Grease 11 x 7 inch baking pan. ( I wasn't sure about that size and that's why I used a smaller dish)

Combine flour, green onions, corn meal, brown sugar, baking powder, oregano. cumin and salt in large bowl; mix well.

Combine milk, oil and egg in small bowl.

 Add the milk, oil and egg mixture to the corn meal mixture and mix just until moistened.

At this point I also added a handful of the shredded cheese to the mixture. Gabe loves anything with cheese in it.

 Spread evenly into prepared dish.

 Combine cheese, chilies, pepper and bacon in medium size bowl. ( I spread the cheese and pepper, did not add the bacon and chilies)

 Sprinkle evenly over corn meal mixture. 

Bake 25 to 30 minutes or until wooden toothpick inserted comes out clean.

 Let stand 10 minutes before cutting.

Gabe really liked it. It was great toasted also.
The recipe was found by Carol when she did an extensive search on TOH  recipes. She has found so many hidden gems and I hope to make many of them.


  1. Your bread came out great Linda! I like the round one too......look how nice and high it came out in that pan. I bet it was awesome warm AND toasted later on. Don't you love it when you can use up stuff on hand? I sure do.

    I had forgotten I even found this recipe-thanks for the reminder-I'm looking forward to trying it too. :)

  2. I love cornbread. I will be trying this one.

  3. OMG, I didn't get on here yesterday due to feeling less than great, but I am so glad I saw this. I LOVE cornbread, and this recipe is a definite one for me. It looks so so so good. I am copying it out now, so I will have it when I go shopping. YUMMMYYYY< my mouth is watering.

  4. I love to find a new and different recipe and I just can't wait to try your Southwestern Cornbread. I looks and sounds so good.

    Thank you for sharing with the Clever Chicks Blog Hop! I hope you’ll join us again next week!

    Kathy Shea Mormino
    The Chicken Chick