Cornbread
A cornbread recipe with lots of choices for variations. It is very yummy when served with Chili Con Carne on a cold winter’s night, but is also nice in the summer served along barbecued ribs, chops or chicken
Equipment
- 1 9 inch (23 cm) square pyrex baking dish
Ingredients
- 1 ½ cups cornmeal
- 1 cup all purpose flour
- ⅓ cup white sugar
- 1 tbsp baking powder
- 1 tsp salt
- 1 ½ cups buttermilk
- 2 large eggs - lightly beaten
- ¾ cup salted butter - melted and cooled
Instructions
- Preheat oven to 400 ℉
- Combine dry ingredients in a large bowl. Lightly beat together buttermilk, eggs, and melted butter. Stir quickly into corn meal mixture; do not over mix.
- Pour batter into a greased 9" square (23 cm) baking pan. Bake at 400 °F until golden and a toothpick inserted in the centre comes out clean, about 20-25 min.
- Serve hot.
Variations
- Add half a roasted red pepper, chopped and/or 2 tbsp of jalapeno pepper to the batter and/or 2 tbsp of jalapeno pepper to the batter and/or add ½ cup grated cheddar or grated Nacho cheese