Felly Bull

  • About
  • Recipes
  • Cuisines
  • Recipe Collections
  • Thermomix
menu icon
go to homepage
  • About
  • Recipes
  • Cuisines
  • Recipe Collections
  • Thermomix
search icon
Homepage link
  • About
  • Recipes
  • Cuisines
  • Recipe Collections
  • Thermomix
×
Home » Recipes

Texas Cornbread (Thermomix)

Published: Oct 23, 2020 · Modified: Feb 27, 2025 by Deborah · This post may contain affiliate links · This blog generates income via ads · #sponsoredpost · Leave a Comment

Texas cornbread in skillet
Jump to Recipe

We've made this texas cornbread in our Thermomix a couple of times now...always to go along with the beef brisket chilli con carne recipe.   It's a nice change to have instead of nachos...although you could easily have some of them too if you fancy!!   The bread has a lovely soft texture with a crisp edge and bottom.   You get a slight hint of chilli along with the corn kernels and cheese - the choice of cheddar you use is up to you - I like an extra mature cheddar.

If you don't have a Thermomix and would like to try making this recipe, please scroll down for the Non-Thermomix Instructions I have suggested.

Tips

  • I'd recommend turning the cornbread half way through cooking so that it browns evenly.
  • At the end of the cooking time, use a skewer or sharp knife to test that it's cooked right through - the skewer/knife should come out clean.   Extend cooking time by 5 minute intervals and keep checking that the skewer/knife comes out clean before removing from oven to cool slightly before removing it from the pan.

Cookidoo Tip

  • To bake in a cast iron skillet: place 1 tbsp canola (or sunflower) oil into a cast iron skillet (approx. 8 to 10 in.) and place in the oven. Preheat oven to 425°F/ 200°C and continue making the batter. Carefully transfer the batter from the mixing bowl into the hot skillet and bake for 20 to 25 minutes or until golden brown.

OTHER RECIPES YOU MIGHT ALSO LIKE TO TRY

  • Easy homemade cornbread in a round stoneware dish with a green napkin on the side.
    Easy Homemade Cornbread
  • 6 x chorizo bread buns with sliced chorizo and ring on a brown board with checked towel in the background.
    Chorizo Bread (Thermomix)
  • a stack of Chilli Cheese scones in a bread basket sitting on black and white towel
    Chilli Cheese Scones
  • Chorizo, red pepper and paprika scones on a blue and orange patterned platter on top of an orange napkin.
    Chorizo, Red Pepper and Paprika Scones (Thermomix)

Click here for all bread recipes.

Recent New Recipes

  • 3 logs of wild garlic and rosemary butter on a board with sprigs of rosemary and leaves and flowers of wild garlic on the side.
    Wild Garlic and Rosemary Butter
  • Close up of ham and vegetable pasta bake in a rectangle Staub dish.
    Ham and Vegetable Pasta Bake
  • Shanghai-style braised pork belly in an oriental bowl with bowls of chicken and green peppers and fried noodles, and chopsticks on the side.
    Shanghai-Style Braised Pork Belly
  • Fried noodles with beansprouts in an oriental bowl with chopsticks on the side.
    Fried Noodles with Beansprouts
Slice of Texas cornbread on wooden board
Chilli jam in jars with tomato and red chillis on wooden board

Category Spotlight...

CONDIMENTS AND SAUCES

In this section you'll find a delicious selection of savoury jams, chutneys, relishes, sauces and dressings to go with grilled meat and fish, burgers, sandwiches, toasties and cheese and crackers...and more!!

Browse condiments and sauces recipes

How to make this Texas Cornbread with or without the Thermomix

Recipe on US Cookidoo

Texas Cornbread

If you don't have the Cookidoo app for your Thermomix, follow the recipe below - note: I've converted the ingredient quantities from oz to g:

Ingredients

  • 56g canola oil, plus extra to grease (substitute: sunflower oil)
  • 113g cheddar cheese, cut into pieces
  • 2 jalapeño peppers, de-stemmed
  • 226g yellow cornmeal (polenta)
  • 85g all-purpose flour (plain)
  • 28g sugar, or to taste
  • 1 tsp salt
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 283g whole milk (I use semi-skimmed and it’s fine)
  • 3 large eggs
  • 56g frozen corn

Instructions

  1. Grease a round pan (approx. 8 to 10 in.) (see Cookidoo Tip) and preheat oven to 425°F/200°C.
  2. Place the cheese into the mixing bowl and grate 4 seconds/speed 7. Transfer to a bowl and set aside.
  3. Place the jalapeños into the mixing bowl and chop 3 seconds/speed 5. Scrape down the sides of the mixing bowl with the spatula.
  4. Add the cornmeal (polenta), flour, sugar, salt, baking powder, baking soda, canola oil, milk and eggs and mix 10 seconds/speed 4.
  5. Add the reserved grated cheese and frozen corn and mix 5 seconds/reverse/speed 4. Transfer the batter into the prepared pan and bake for 20 to 25 minutes or until golden brown (see Tips). Allow to cool before serving.

Non-Thermomix Instructions

I'd suggest the recipe can easily be adapted to use a scales, chopping board, knife, grater, large bowl and spoon.

My suggestions are as follows: 

  1. Grease a round pan (approx. 8 to 10 in.) (see Cookidoo Tip) and preheat oven to 425°F/200°C.
  2. Grate the cheese and set aside.
  3. Finely chop the jalapeños and transfer into a large bowl.
  4. Add the cornmeal (polenta), flour, sugar, salt, baking powder, baking soda, canola oil, milk and eggs and stir to combine well.
  5. Add the reserved grated cheese and frozen corn and stir to combine well. Transfer the batter into the prepared pan and bake for 20 to 25 minutes or until golden brown (see Tips). Allow to cool before serving.

Goes Well With

  • Mexican turkey chilli with rice, tortilla crisps, avocado, coriander and soured cream in bowl
    Mexican Turkey Chilli (Thermomix)
  • smoky pork and beans in a blue bowl with rice, nachos and soured cream next to orange napkin
    Smoky Pork and Beans (Thermomix - TM6 only)
  • Beef brisket chilli with rice, sour cream, grated cheese and coriander in a grey bowl. Bowls of chilli, cheese and sour cream plus an orange napkin in the background.
    Slow Cooked Beef Brisket Chilli con Carne (Thermomix - TM6 only)
  • pulled chicken and black bean chilli in large round frying pan
    Pulled Chicken and Black Bean Chilli
Texas cornbread on wooden board
Chicken and corn in flour tortillas on white oval serving platter

Recipe Collection Spotlight...

6 TASTY TACO RECIPES TO TICKLE YOUR TASTEBUDS!

We LOVE Mexican food...there's quite a few delicious recipes on Felly Bull, so I've picked out 6 tasty taco recipes to tickle your tastebuds!

Browse the collection

Did you make this recipe?

I’d love to hear how it went…both good and bad!

Please go to the bottom of the page to rate the recipe and/or leave your comments.

⭐⭐⭐⭐⭐

It would also be great if you could take a photo and tag #FellyBull on social media, thanks.

Subscribe to receive our new and highlighted recipes in your email inbox each week...plus receive our new e-Cookbook for free!!!

✉️

SUBSCRIBE
Texas cornbread in skillet

Texas Cornbread (Thermomix)

By: Deborah
The bread has a lovely soft texture with a crisp edge and bottom...a nice change instead of nachos.
PREP: 10 minutes minutes
COOK: 25 minutes minutes
TOTAL: 35 minutes minutes
Course: Side Dish
Cuisine: Tex-Mex
Servings: 12 slices
PRINT RECIPE PIN RECIPE RATE RECIPE
Prevent your screen from going dark

Ingredients

If you don't have the Cookidoo app for your Thermomix follow the recipe below - note: I've converted the ingredient quantities from oz to g:

  • 56g g (2 oz) canola oil plus extra to grease (substitute: sunflower oil)
  • 113g g (1 cups) cheddar cheese cut into pieces
  • 2 jalapeño peppers de-stemmed
  • 226g g (8 oz) yellow cornmeal polenta
  • 85g g (3 oz) all-purpose flour plain
  • 28g g (1 oz) sugar or to taste
  • 1 tsp salt
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 283g g (10 oz) whole milk I use semi-skimmed and it’s fine
  • 3 large eggs
  • 56g g (2 oz) frozen corn

Instructions

  • Grease a round pan (approx. 8 to 10 in.) (see Cookidoo Tip) and preheat oven to 425°F/200°C.
  • Place the cheese into the mixing bowl and grate 4 seconds/speed 7. Transfer to a bowl and set aside.
  • Place the jalapeños into the mixing bowl and chop 3 seconds/speed 5. Scrape down the sides of the mixing bowl with the spatula.
  • Add the cornmeal (polenta), flour, sugar, salt, baking powder, baking soda, canola oil, milk and eggs and mix 10 seconds/speed 4.
  • Add the reserved grated cheese and frozen corn and mix 5 seconds/reverse/speed 4. Transfer the batter into the prepared pan and bake for 20 to 25 minutes or until golden brown (see Tips). Allow to cool before serving.

Notes

  • I'd recommend turning the cornbread half way through cooking so that it browns evenly.
  • At the end of the cooking time, use a skewer or sharp knife to test that it's cooked right through - the skewer/knife should come out clean.   Extend cooking time by 5 minute intervals and keep checking that the skewer/knife comes out clean before removing from oven to cool slightly before removing it from the pan.

 

Cookidoo Tip

  • To bake in a cast iron skillet: place 1 tbsp canola (or sunflower) oil into a cast iron skillet (approx. 8 to 10 in.) and place in the oven. Preheat oven to 425°F/ 220°C and continue making the batter. Carefully transfer the batter from the mixing bowl into the hot skillet and bake for 20 to 25 minutes or until golden brown.
 
Recipe on US Cookidoo
Texas Cornbread
 
You might also like to try:
  • beef brisket chilli con carne (thermomix - tm6 only)
  • slow cooked chilli
  • smoky pork and beans (thermomix - tm6 only)
  • pork and chorizo enchiladas
  • breads
  • soups

Nutrition

Calories: 224kcal | Carbohydrates: 24g | Protein: 7g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 59mg | Sodium: 400mg | Potassium: 148mg | Fiber: 2g | Sugar: 4g | Vitamin A: 225IU | Vitamin C: 3mg | Calcium: 145mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS cheese, cornbread, cornmeal, polenta, sweetcorn, Thermomix
Tried this recipe?Please consider Leaving a Review!

More Recipes

  • Chicken with green peppers and black bean sauce in an oriental bowl with bowls of fried noodles and Shanghai pork, and chopsticks on the side.
    Chicken with Green Peppers and Black Bean Sauce
  • 2 portions of chipotle black bean and corn quesadillas on a board with bowls of pickled red onions, pico de gallo salsa and sour cream on the side.
    Chipotle Black Bean and Corn Quesadillas
  • A small jug of easy mustard cream sauce with jars of wholegrain and dijon mustard on the side.
    Easy Mustard Cream Sauce
  • Chicago deep pan pizza in a black skillet with a red napkin on the side.
    Chicago Deep Pan Pizza

LEAVE A COMMENT AND RATE THIS RECIPE Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




About

Photo of Deborah in her kitchen!

Hello!   I’m Deborah and I’m married to David and have 2 lovely step sons.   David and I both love cooking…for ourselves, family and friends.   I’m definitely one of the lucky ones…getting cooked for and we enjoy cooking together.

Read more

Felly Bull ebook with remember to subscribe note and green plants
message to subscribe to receive email every week and free ecookbook


MOST POPULAR RECIPES

  • Sea Bass fillet on a blue and white plate with lemony sauce, boiled new potatoes, green beans and courgette
    Easy Sea Bass with Creamy Lemon Sauce

  • Sweet roasted chantenay carrots in small rectangle roasting tin
    Easy Sweet Roasted Chantenay Carrots

  • Cider braised pork steaks with onions in a large round casserole
    Cider Braised Pork Steaks with Onions

  • Creamy salmon, leek and potato traybake in a rectangle roasting tin.
    Creamy Salmon, Leek and Potato Traybake

  • Slow cooker chicken and potato curry in balti dish with rice in background
    Slow Cooker Chicken and Potato Curry

  • Portuguese Water Bread on wooden board with bread knife
    Portuguese Water Bread (Thermomix)

  • Slow cooker korean pulled chicken on a brioche bun with spring onions avocado sesame seeds and chunky chips
    Easy Slow Cooker Korean Pulled Chicken

  • Red lentil rice in balti dish
    Red Lentils and Rice

  • Pork belly slices in bun with coleslaw and salad leaves
    Pork Belly Slices in BBQ Sauce

  • Prawns and garlic garnished with parsley in a terracotta dish, on a board with lemon wedges and crusty bread
    Smoky Garlic King Prawns and Chorizo

Footer

↑ back to top

About

  • Privacy Policy

Subscribe

  • Sign Up! for emails and updates

Contact us

  • email

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2025 FELLY BULL

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required