Texas Chili Corn Bread

I couldn’t help myself; I had to include this recipe. I love thick eggy cornbread, cornbread with so many eggs it’s almost like an omelet. And I love the flavors of the Southwest. This recipe has it all-- chilies, red bell pepper, and garlic but feel free to experiment. While the first cornbread recipe had a balance of flour and cornmeal, this type of cornbread relies on the eggs and has no flour. It is best as a skillet cornbread.





Ingredients : 
1 cup yellow cornmeal
1 teaspoon baking powder
1 teaspoon sugar
1/2 teaspoon salt
3 large eggs
1 cup milk
1/2 red bell pepper, chopped and diced
1/2 medium sized onion, chopped and diced
1/4 teaspoon garlic powder
1 4-oz can diced green chiles, drained (less if you prefer a less spicy bread)
1 cup corn kernels--fresh, frozen, or canned
11/2 cups grated cheese, cheddar or jack




Instructions :

Preheat the oven to 425 degrees.
1. Grease a ten-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. In a
medium bowl, whisk the eggs then stir in the rest of the ingredients, reserving 1/2
cup of the grated cheese

3. Form a well in the dry ingredients and pour the wet ingredients into the dry
ingredients. Mix with a spatula until well combined.

4. Carefully remove the hot pan from the oven and immediately pour the batter into
the pan. Sprinkle the remaining cheese on top and return to the oven.

5. Let the cornbread bake for 20 minutes or until a toothpick inserted in the center
of the pan comes out clean. The top will be a rich, golden brown. Let cool for
ten minutes before unmolding.