Homemade Cornbread and Cocoa Chili

After I got home from church I opened my fridge to try and figure out what we would have for dinner that night.  I happened to have a few pounds of ground beef thawed.  It also happened to be 7 degrees when we left for church this morning.  Seven.  I was chilly!

Which leads me to a nice big bowl of homemade chili.

Homemade Chili and Real Corn Cornbread

Chilly.  Chili.  Get it?

Anywho, I dont want to bore you with my chili recipe.  Its nothing too special.  However, I did inquire about your favorite chili recipes and got a lot of amazing and ingenious tips.  And yes, I totally added cocoa this time.  Loved it!

But the star of my show was the cornbread.  I cant help.  I am a carb girl ok?

Seriously Amazing Homemade Cornbread

Sweet Cornbread with Real Corn

Ingredients

  • 1 cup yellow cornmeal
  • 1 cup milk
  • 1 cup all-purpose flour
  • 2/3 cup white sugar
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 1 egg
  • 1/2 cup frozen corn (I used leftovers)
  • 1/3 cup melted butter

Instructions

  1. Heat oven to 400 degrees and prepare chosen pan.
  2. In a medium bowl combine yellow cornmeal and milk. Let sit for about 10 minutes.
  3. In a large bowl combine flour, sugar, salt and baking powder. To that add egg, melted butter, and soaked cornmeal and mix well.
  4. Fold in corn.
  5. Pour batter into prepared pan.
  6. If making muffins bake for 18-20 minutes.
  7. If making in 8 or 9in cake pan bake for 20-25 minutes.
  8. If baking in square muffin pan bake for about 12-14 minutes.
  9. If using pan not listed, but sure to check cornbread at about 10 minutes and determine how much more baking is needed at that time.
http://iambaker.net/chili-and-the-best-sweet-cornbread/

Tips for Success:

I used corn that we had left over from the night before.  It worked very well.  I heard frozen works great because canned corn tends to have lots of extra moisture and can prevent your bread from achieving the perfect crumb.

Why soak the cornmeal?  Not only does it help in digestion, but it also helps ensure a moist cornbread.  If you omit the soaking step, your cornbread might have a more gritty consistency.  And we all know that I basically want everything to have a cake-like consistency right?

Homemade Cornbread with Real Corn

See those real pieces of corn in there?  They are divine.  The whole recipe is divine.  You will never ever ever regret making this sweet cornbread.  In fact, you might find that people suddenly love you more and offer to do things for you in exchange for some of your famous cornbread.

It could happen.

Amazing Sweet Cornbread

 

Just make it.  Then immediately text me and say, “You were right.  This is amazing.”

And I will text back, “Who is this?  How did you get my number? And you are welcome.  Lets be friends.”

I’m easy like that.

 

 

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  1. says

    This looks like a wonderful meal for anytime, much less to warm you up in 7 degree weather! Mercy, I totally and completely admire you! I am always freezing when they say our highs will be in the 40’s for more than one day!

  2. says

    Thanks for sharing this Amanda! I tried gluten free a few years ago for health reasons, when there wasn’t a lot of info out there, and I found cornbread which isn’t very common here. I did not manage to find a recipe that I enjoyed, yours looks lovely – I’m going to pin it and try it. I did not soak my cornmeal before, that sounds like an idea that would definitely improve things. If I don’t add real corn, will I need to adjust the recipe, or do you think I could just make it without?
    I’m thinking of going temporarily gluten free again soon (have to finish some bread first lol).

  3. Camille says

    Weird that only part of my comment got posted. I had a question about the corn, on whether I should use them straight out of the freezer or if they have to be at room temp?

  4. says

    Teehee I won’t creep and text you but we totes SHOULD be friends.Then I’d get to try this cornbread ;). I blog about baking too – though your photos are so freaking amazing it sort of blows my mind. Do you think a cast iron pan is absolutely essential to cornbread? Or can I use just a pyrex baking dish?

    Have a lovely week!

    Jess

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