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Copycat Moe’s Original BBQ Cornbread

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Copycat recipe for Moe's Original Bar B Que cornbread. I call it Texas Toast Cornbread.

Each month I meet with a group of local bloggers for lunch at a different restaurant. This month we tried out Moe’s Original BBQ and I couldn’t get enough of their cornbread! I couldn’t decide by looking at it if it was cornbread, Texas toast, or biscotti, but after one bite I knew I’d be trying to recreate it at home. I like to call it Texas Toast Cornbread.

 

Being a good Southern girl I’m not much for sugar in the cornbread, but the salty/spicy/sweet taste of their cornbread made me reconsider. The recipe below is pretty close to Moe’s, sans the diced green chiles. I left them out since I didn’t feel like bringing two preschoolers to Walmart just for a can of them. It’s cold out there, ya’ll!
Texas Toast Cornbread

 

Texas Toast Cornbread
 
Author: Jenn
Prep time:
Cook time:
Total time:
Serves: 6
Enjoy extra-moist baked cornbread with a skillet-fried crisp. Add a can of diced green chiles for a spicy/sweet/salty taste. Texas Toast cornbread!
Ingredients
    • 1 cup all-purpose flour
    • ¾ cup yellow cornmeal
    • ¼ cup sugar
    • 1½ Tbsp baking powder
    • 1 tsp salt
    • ¾ cup oil
    • 3 large eggs
    • 1 cup canned creamed corn
    • 1 cup sour cream
    • Butter for pan frying
  •  
Instructions
  1. Preheat oven to 375 degrees
  2. Spray a 2.75-quart casserole dish with cooking spray
  3. In a medium bowl, combine the first 5 ingredients. Set aside.
  4. In a large bowl, thoroughly blend oil, eggs, corn, and sour cream.
  5. Add dry ingredient mixture to wet ingredient mixture and stir until just combined
  6. Pour into prepared pan
  7. Bake at 375 for 40 minutes
  8. Cool 15 minutes then remove loaf from pan
  9. Cool completely before slicing
  10. Pan-fry slices on both sides over medium heat until bread is warmed through and ends are toasted.
 
 

Texas Toast Cornbread

If you love cornbread as much as I do, try this cilantro skillet cornbread too. It makes amazing sliders with the addition of a few ingredients.

Cornbread makes an easy side dish and the addition of cilantro makes this one savory and flavorful

Copycat Moe's Original BBQ Cornbread

Copycat Moe's Original BBQ Cornbread

Yield: 1 loaf
Prep Time: 10 minutes
Cook Time: 40 minutes
Additional Time: 15 minutes
Total Time: 1 hour 5 minutes

Enjoy extra-moist baked cornbread with a skillet-fried crisp. Add a can of diced green chiles for a spicy/sweet/salty taste.

Ingredients

  • 1 cup all-purpose flour
  • ¾ cup yellow cornmeal
  • ¼ cup sugar
  • 1½ Tbsp baking powder
  • 1 tsp salt
  • ¾ cup oil
  • 3 large eggs
  • 1 cup canned creamed corn
  • 1 cup sour cream
  • Butter for pan frying

Instructions

  1. Preheat oven to 375 degrees
  2. Spray a 2.75-quart casserole dish with cooking spray
  3. In a medium bowl, combine the first 5 ingredients. Set aside.
  4. In a large bowl, thoroughly blend oil, eggs, corn, and sour cream.
  5. Add dry ingredient mixture to wet ingredient mixture and stir until just combined
  6. Pour into prepared pan
  7. Bake at 375 for 40 minutes
  8. Cool 15 minutes then remove loaf from pan
  9. Cool completely before slicing
  10. Pan-fry slices on both sides over medium heat until bread is warmed through and ends are toasted.
Nutrition Information
Yield 24 Serving Size 1
Amount Per Serving Calories 143Total Fat 10gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 7gCholesterol 30mgSodium 233mgCarbohydrates 12gFiber 1gSugar 3gProtein 2g
© Jenn
Category: Side Dishes