I use to think that it would be fun to play cowgirl for a week on one of those working dude ranches. You know the kind, where you wear cowboy boots, ride horses all day, round up cattle, and after returning to the lodge from a long days work you are served a lip smacking barbecue and homemade cornbread for dinner.
Since I’ve gotten older, I have rethought this whole cowgirl thing. What was I thinking – a week of laborious work? I’m just going to pass it off on watching City Slickers one too many times. That works – doesn’t it?
This recipe is in honor of those crazy days when I thought I wanted a working vacation. This cornbread is super moist, slightly sweet, and has a subtle hint of Southwestern flavor in it. It certainly would go hand in hand with a good old-fashioned barbeque too.
Southwestern Cowgirl Cornbread
Preheat oven to 325 degrees. Grease an 8”x8” pan.
1/4 c. sugar
1/2 c. sour cream
1/4 c. milk
4 tbsp. olive oil
1/2 c. canned cream corn
1 tbsp. diced onion
1 tbsp. diced green bell pepper
1/2 tsp. salt
1/2 tsp. baking soda
1 1/2 tsp. baking powder
2 tsp. South West seasoning
1/2 c. ground cornmeal
1 c. all-purpose flour
Put all of the ingredients (except the flour)into a large mixing bowl. Mix completely; add the flour. Stir again and pour into prepared pan. Bake for about 20 – 25 minutes, until toothpick inserted into the center comes out clean. Cool slightly before serving. Cover with kitchen towel and leave on counter.
*Note – I used a Southwestern dip seasoning that I purchased at a specialty store. I checked on-line to see where else you can get a similar seasoning and it looks like McCormick has it. If you want a stronger Southwestern flavor try bumping up the seasoning to 1 tbsp.
What lip smacking food would you serve this cornbread with?
Click here for my best Johnny Cake recipe.