Big Green Egg Tex-Mex Cornbread

This delicious grilled cornbread recipe created by Chef Dez (www.chefdez.com) is the perfect smoky yet zesty accompaniment for your main dish.

Ingredients

1.5 cup / 350 ml	yellow cornmeal
3/4 cup / 175 ml	all-purpose flour
1 1/2 tsp / 7.5 ml	baking powder
1/2 tsp / 2.5 ml	baking soda
3 tbsp / 45 ml	white sugar
1.5 cup / 350 ml	grated aged cheddar cheese
1.5 cup / 350 ml	frozen corn kernels, thawed
1	jalapeno pepper, diced small
1/4 cup / 60 ml	small diced red bell pepper
3/4 tsp / 4 ml	salt
3/4 cup / 175 ml	Egg Creations Whole Eggs Original
3/4 cup / 175 ml	sour cream
3/4 cup / 175 ml	milk
6 tbsp / 90 ml	canola oil or vegetable oil

Set up your Big Green Egg for indirect cooking and preheat to 375°F - 400°F.
Spray a 9x9-inch cake pan with baking spray.
Place the cornmeal, flour, baking powder, baking soda, sugar, cheese, corn, jalapeno, bell pepper, and salt in a mixing bowl – stir to combine.
In a second bowl, place the EGG Creations! Whole Eggs Original liquid eggs, sour cream, milk, and oil - mix thoroughly to combine.
Add the wet ingredients to the dry ingredients and mix until just combined.
Pour into the prepared pan and bake on the Big Green Egg with the dome closed until golden and an inserted toothpick comes out clean, approximately 30 minutes.
Let cool in pan for at least 5-10 minutes, then cut into 9 to 12 equal portions.

For a milder cornbread, remove the seeds and white inner membrane from the jalapeno before dicing it.
Recipe can also be made on a propane or natural gas BBQ.

This recipe was made with:

Real whole eggs, a touch of sea salt, and nothing more.

Learn More

For extra creamy scrambled eggs, gently stir in 1 tbsp/15 ml cold, cubed butter halfway through cooking.