Big Green Egg Tex-Mex Cornbread

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

Directions

1. Set up your Big Green Egg for indirect cooking and preheat to 375°F - 400°F.

2. Spray a 9x9-inch cake pan with baking spray.

3. Place the cornmeal, flour, baking powder, baking soda, sugar, cheese, corn, jalapeno, bell pepper, and salt in a mixing bowl – stir to combine.

4. In a second bowl, place the EGG Creations! Whole Eggs Original liquid eggs, sour cream, milk, and oil - mix thoroughly to combine.

5. Add the wet ingredients to the dry ingredients and mix until just combined.

6. 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.

7. Let cool in pan for at least 5-10 minutes, then cut into 9 to 12 equal portions.

Tips

1. For a milder cornbread, remove the seeds and white inner membrane from the jalapeno before dicing it.

2. Recipe can also be made on a propane or natural gas BBQ.