Cornbread

What goes better with homemade chili than some cornbread loaded with fresh corn?

Cornbread

What goes better with homemade chili than some cornbread loaded with fresh corn?
Cook Time50 mins
Total Time50 mins
Course: Side Dish
Cuisine: American
Servings: 8 serving

Ingredients

  • 1/2 cup butter
  • 1/4 to 1/3 cup sugar granulated
  • 2 eggs
  • 1 cup buttermilk (1 tablespoon vinegar + milk)
  • 1/2 teaspoon baking soda
  • 1 cup cornmeal
  • 1 cup all purpose flour
  • 1/2 teaspoon salt
  • 1 cup corn

Instructions

  • Preheat oven to 175C/375F.
  • Grease a baking pan. You can use an 8x8 pan, muffin pan, or miniature cast iron pans.
  • Place 1 tablespoon vinegar in a liquid measuring cup and add milk to reach the 1 cup line. Let it sit for at least 5 minutes. 
  • Melt butter in a medium saucepan.
  • Whisk eggs into the butter until incorporated.
  • Combine buttermilk and baking soda; whisk into egg-butter mixture.
  • Add cornmeal, flour, salt, and corn and stir until blended.
  • Pour into prepared pan.
  • Bake 30-40 minutes until a toothpick comes out clean. 

Notes

For the corn, you can use fresh or canned, just be sure to drain thoroughly. 

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