September 21, 2010

Homemade Cornbread

I made this cornbread Sunday night for dinner. I have never tried homemade cornbread before. I have always made it from a box. I must say we did not add the green chilis or corn. This is amazing and a keeper to make again.


1 cup yellow corn meal

1 cup all-purpose flour

1 cup sugar

1 Tbsp. baking powder

½ teaspoon salt

¾ cup milk

2 eggs

6 Tbsp. melted butter

1 small can diced green chile or 4 fire-roasted Anaheim chiles, peeled, seeded, and diced

1 small can baby yellow corn drained, or kernels from two fire-roasted whole corn cobs


1. In a large, stainless or glass bowl, mix together the cornmeal, flour, sugar, baking powder, and salt. Mix until all ingredients are incorporated.

2. Add the milk and eggs. Mix with a wooden spoon or a hand mixer until there are no clumps.

3. Add the melted butter, chiles, and corn.

4. Preheat the oven to 375 degrees F and bake for 20 minutes or until a knife inserted into bread comes out clean. For a truly great presentation, bake in an 8-inch round iron skillet or a 9-inch by 9-inch baking dish. Grease the pan and preheat it in the oven for 5 minutes; this will ensure a nice firm crust on the bottom of the bread.

1 comment:

  1. These look good! I think I would skip the chilies in this recipe, too, though. My family doesn't like a lot of heat or spiciness in their food. :)


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