This is a bread that really needs no introduction!
It only requires one bowl and a half an hour of bakin’ time. Its sweet. Its moist. Like SO moist. It forms the most scrumptious crust on top. And you eat it warm, straight out of the oven.
OH MY YUM.
I definitely recommend it with this chili…or just any time you want something extremely delicious ;)
1/2 cup cornmeal
1 1/2 cups flour
2/3 cups sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup canola oil
3 tablespoons butter, melted
2 eggs, beaten
1 1/4 cup milk
Preheat the oven to 350. Line an 8×8 pan with non stick foil.
In a medium mixing bowl, stir together cornmeal, flour, sugar, baking powder, and salt. Create a well in the middle of these dry ingredients.
Add oil, melted butter, beaten eggs, and milk to the middle of the well. Fold together wet and dry ingredients until just combined.
Pour mixture in lined pan and bake for 30 minutes. Cool for 5 minutes, cut, and serve warm.
Devour that deliciousness!
*Store at room temperature in tupperware for up to 3 days. Pop in microwave for 10 seconds to refresh.
TINA’S TIP: Place the corn bread in a bowl and pour some chili right on top! The bread soaks up the chili and its wonderful. I also love having it on the side and topping my cornbread with butter and honey, which melt right into the slightly crisp crust. OH MY GOODNESS, YES.
Inspired by Mel’s Kitchen Cafe.