Thursday, February 28, 2013

Quick corn bread

I’ve made a lot of chili this winter. (I have a pumpkin chili recipe coming up for you next week!) Where I come from, we have corn bread with our chili. So, I’ve also made a lot of corn bread! You know what? It’s super easy!

corn bread
Start with 2 eggs and 1 cup of milk in a small bowl.

eggs and milk
Beat ‘em up until they’re nice and frothy.

beat eggs and milk
In a large bowl, gather your dry ingredients. 1 cup of corn meal…

corn meal
3/4 cup of all-purpose flour…

ap flour
2-4 tablespoons sugar… (It’s up to you. I usually use 4. Sometimes I use Splenda.)

2-1/2 teaspoons baking powder…

baking powder
And 1/2 teaspoon salt.

Give the dry stuff a toss so it’s all mixed up.

dry ingredients
Add 1/4 cup (1/2 stick) of melted butter…

melted butter
And the eggs and milk mixture.

add eggs and milk
Stir it all until it’s just combined. It will still look grainy, and you may have a small lump or two.

stir until combined
Pour the batter out into a 9x9 pan (or whatever you have that’s close).

9 by 9 pan
Pop it in a 400 degree oven for about 20 minutes, or until the top cracks a little and the edges turn golden brown. (It takes about 30 minutes in my stoneware.)

baked cornbread
And that’s it! Fast and easy, and so good right out of the oven covered in butter!

corn bread
A printable recipe card for you:

quick corn bread recipe card

What’s your favorite chili companion? What’s your standard corn bread meal?

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