I don’t think there’s anything that goes better with chili than fresh cornbread. Sure you can buy a boxed mix or muffins but it’s so easy to make from scratch why bother with either of those?
Husband and I had planned to go out and watch Sunday football this past weekend but were unable to due to unforseen circumstances. So we decided to make it a fun day inside instead. I served this bread with Sunday Aftenoon Chili.
Here’s an easy recipe that delivers a tall bread perfect for dipping or sopping up or just enjoying plain. It’s got that slightly sweet cornbread taste, isn’t gritty, and is delicious hot but also very tasty cold for left overs. The crust is beautifully crisp. It contains corn kernels which adds a nice texture and taste but you could just as easily leave them out or replace with something else-scallions, bacon pieces or anything else that you’d like. See those yummy kernels in there?
- 1 cup cornmeal
- 1 cup all purpose flour
- 1/2 cup granulated sugar
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup (1 stick) unsalted butter, melted and cooled
- 1/2 cup corn kernels
- Pre-heat the oven to 350. Spray a 9×9 pyrex or similar baking dish with non-stick baking spray and set aside.
- In a large bowl whisk ingredients cornmeal through and including salt.
- In another bowl beat together the eggs, buttermilk and butter. When combined add the corn.
- Add the wet mixture to the dry and fold until just combined.
- Pour the batter into the prepared baking dish and bake for 30 minutes until a toothpick stuck into the center comes out clean.
- Remove the dish from the oven and let the cornbread rest for 5 minutes before serving.
Recipe from Brother Jimmy’s BBQ cookbook.