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Thursday, May 3, 2012

Super Moist Cornbread

I make bread almost every week, but never think to make cornbread instead! Perhaps because it's uses aren't the same as regular bread--- sandwiches, spreads, cheese.

However, with so much cornmeal in my pantry, cornbread just came to mind, and I am glad it did. I love this particular recipe because the cornbread is so moist and packed with flavor and texture. I especially like the chunks of onion and pepper throughout.

It pairs perfectly with a bowl of soup, chili or stew, or just on it's own (with a little butter too!).

Super Moist Cornbread
Makes 1- 8 inch by 8 inch pan

1 1/2 cups Cornmeal
1/2 cup Whole Wheat Flour
1 tbsp Baking Powder
1 tsp Salt
1 Large Egg
1 cup Milk
1 can (14 oz) Cream Style Corn
1/4 cup Onion, chopped
1 tbsp Green Chili, chopped
1/3 cup Red Bell Pepper, chopped

Preheat the oven to 400 degrees Fahrenheit. Grease an 8 inch square baking pan and set aside.

In a bowl, mix together all the dry ingredients.
In a separate bowl, mix together the wet ingredients
Add the dry ingredients to the wet and stir until just combined.

Bake for 35-40 minutes until a toothpick inserted in the middle comes out clean. Enjoy with a bowl of chili or soup!

1 comment:

  1. i love corn bread..your bread sounds yummy.. in Turkey especially in black sea region ,people used to eat corn bread.. i recently cooked one corn bread with cheese and dill..