How could I post about my Homemade Chili and not also post about my Sweet Cornbread, right?
Like many things in my life, I am quite particular about my cornbread. I absolutely hate dry, crumbly, bland, stale cornbread. Well — maybe I should be more clear… I’ll eat it, but I won’t enjoy it. You get the difference, right? I knew you would.
So, when I make my cornbread, I want it to be sweet — but not too sweet — moist, delicate — but with texture — and it’s got to have little bits of corn in it. Those are the rules.
Done! This cornbread recipe is so delicious…it’s the best cornbread I’ve come across and, trust me, I’ve looked and cooked and eaten. A lot.
The top crust is crunchy while the rest is moist, sweet cornbread-y goodness. Believe it or not, you don’t even need any butter to eat it. It’s that good. Plus, it’s super easy to make and ready before you know it.
I make this recipe in a 9-inch spring-form cake pan (because, well, why not?), but it could also make tasty little cornbread muffins if you’d like. Pair this cornbread with my homemade chili — or a glass of milk, even — and you have yourself a very nice thing going on. Very nice indeed!
1 cup all-purpose flour
1 cup yellow cornmeal
1/2 cup granulated sugar
2 1/2 tsp. baking powder
1 tbsp. brown sugar
1 tsp. kosher salt
1 cup milk
1/3 cup vegetable oil
1/2 cup creamed corn
Preheat oven to 400 degrees.
Butter and flour a 9-inch round cake pan and set aside.
Combine dry ingredients (flour, cornmeal, sugar, baking powder, brown sugar and salt) in a large mixing bowl. In a separate, smaller mixing bowl, combine the wet ingredients (egg, milk, oil and creamed corn). Add wet ingredients to the dry ingredients and mix well. Try not to over-mix, however.
Bake 20-25 minutes, or until an inserted toothpick or knife to the center of the cornbread comes out clean.