Sweet Cornbread
This quick corn bread is a delicious accompaniment to any chili
Equipment
- cast iron skillet (or cake pan)
Ingredients
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- ⅔ cup white granulated sugar
- 1 tsp salt
- 3½ tsp baking powder
- 1 egg
- 1 cup milk
- ⅔ cup vegetable oil Plus more for the pan
Instructions
- Preheat oven to 400º
- generously oil a 9" cake pan or cast iron skillet (I prefer the cast iron)
- place it in the oven to heat.
- While the pan is heating.
- In a medium bowl, combine the flour, sugar, cornmeal, salt and baking powder (stir).
- Add the egg, milk and vegetable oil
- Stir to combine.
- Take the pan out of the oven carefully, and pour the mixture into the HOT pan and return it immediately to the oven.
- Bake for 20-25 minutes until golden on top and brown along the edges. Test with a toothpick if desired.
- Remove from the oven, let cool a couple of minutes then slice into wedges and serve along side your chili.
Notes
This is a sweet cornbread, if you don't like sweet, then reduce the amount of sugar to your liking, but I recommend at least 1/4 cup of sugar.
You can also add diced jalapenos or fresh (cooked) corn for taste and texture.