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!
- Preheat oven to 375 degrees
- Spray 2.75 quart casserole dish with cooking spray
- In a medium bowl, combine first 5 ingredients. Set aside.
- In a large bowl, thouroughly blend oil, eggs, corn, and sour cream.
- Add dry ingredient mixture to wet ingredient mixture and stir until just combined
- Pour into prepared pan
- Bake at 375 for 40 minutes
- Cool 15 minutes then remove loaf from pan
- Cool completely before slicing
- Pan-fry slices on both sides over medium heat until bread is warmed through and ends are toasted.
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.
