Recipe: Texas Spoonbread (Cornbread)

Texas Spoonbread (Cornbread)
rec.food.cooking/Wayne Adair (2001)

1 1/2 cup buttermilk
1 egg
1 1/4 cups yellow corn meal
1/2 cup masa harina
1 teaspoon salt
1 teaspoon soda
2 jalapenos, seeded and chopped
1 can cream style corn (1 cup)
1 cup shredded sharp Cheddar cheese
2 tablespoons margarine or bacon drippings
canned green chilies (optional)

Preheat the oven to 425F Mix buttermilk and egg together, add corn meal, flour, salt, and soda; beat until smooth. Add the remaining ingredients, except for the margarine, and mix well. Place the margarine in a cast iron skillet or an 8-inch square pan or baking dish. Melt in the preheated oven.

Pour the batter in the hot pan and bake until golden brown, 20-25 minutes. Serve hot. Makes 6-9 servings.

NOTE: If I have sour cream on hand, I use 1/2 cup sour cream, and reduce the buttermilk to 1 cup. You can add some chopped scallions, and for color, chopped pimento.