I Am Baker

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.
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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.

 

 

I Am Baker

Cornbread Recipe

THIS GIVEAWAY HAS ENDED

Congratulations to Dusti

Comment #803

 

 

You are probably wondering what the heck is going on here.

This is a cake baking blog.   Why do I have corn bread on here?

Well.  Its all very exciting you see.

This corn bread is a “copycat” recipe I found.  And its main ingredient?

Yellow Cake!  Ha.  So yeah.  This is basically an extremely delicious corn-mealy-tasting cake.

Cornbread

Ingredients

  • 2 cups yellow cornmeal
  • 1 (9oz.) package yellow cake mix
  • 1 t. baking powder
  • 1 t. salt
  • 1/8 t. cayenne pepper
  • 1/2 C milk
  • 1/2 C buttermilk
  • 1/4 C vegetable oil
  • 2 eggs, beaten
  • 2 T light brown sugar
  • 2 T honey
  • 1 T plain yogurt

Instructions

  1. Sift together cornmeal, cake mix, baking powder, salt, and cayenne in a bowl and set aside. Combine milk, buttermilk, oil, eggs, brown sugar, yogurt and honey in a bowl and mix well. Add to the cornmeal mixture and mix gently. You will want all ingredients fully incorporated, but do not want to over mix.
  2. Place in refrigerator for at least thirty minutes. (Can let rest overnight if needed)
  3. Preheat the oven to 400. Pour batter into 9x13 baking dish. Bake for 25-30 minutes then reduce heat to 350 and bake for 5-10 more minutes. Cornbread is done when top is golden brown. Keep a close eye on cornbread though, you do not want it to get over done and dry. You may not need the addition baking minutes depending on your oven.
  4. (optional) Serve with butter and syrup.
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Its just like my favorite cornbread muffins from Famous Daves.

In all seriousness, it is extremely delicious.  I promise you.

But now for the exciting part…

See that gorgeous baking dish up there? LeCreuset is generously giving away a full set!

You get one 16 oz Rectangular Dish

 

 

one 1 3/4 Qt Rectangular Dish

 

and one 3 QT Rectangular Dish!

Ok, so they sorta all look the same there, but I promise they are very different in size!

Would you like to know how you can win?

Simply tell me, What Le Creuset product would you most like to have? (You can pick anything from their website!)

For additional entries:

1. You can follow @LeCreuset and tweet

It’s a #LeCreusetholiday ! Enter to #win a @LeCreuset Baking Dish Set  (ARV $115) via @iambakertweets #giveaway bit.ly/tPD505

2. “Like” Le Creuset on Facebook.

3. Share my Facebook post about this giveaway. (Then leave a comment here letting me know you did)

 

BUT THATS NOT ALL! (said in my best game show announcer voice)

 

You can also win these amazingly fabulous LeCr euset prizes totaling almost $900!

3 1/2 QT Braiser from Tidymom

3 1/2 QT RFO in Signature from Dine & Dish

16 QT Stockpot from BakersRoyale

10 1/4 inch Enameled Cast Iron Skillet from Gourmande in the Kitchen

Cast Iron Crepe Pan from Food for My Family

 

This giveaway is open from Dec. 11th – Dec. 18th

Winner will receive their prize within 14-21 business days.

You must be a resident of the Unites States.

See official rules HERE.