Homemade Cornbread and Cocoa Chili

filed under: Bread on January 15, 2013

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

 

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

Sweet Cornbread with Real Corn
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 

Chilly. Chili. Get it?

Course: dinner
Cuisine: American
Keyword: Sweet Cornbread with Real Corn
Servings: 4 servings
Author: Amanda Rettke
Ingredients
  • 1 c yellow cornmeal
  • 1 c milk
  • 1 c all-purpose flour
  • 2/3 c white sugar
  • 1 tsp. salt
  • 2 tsp. baking powder
  • 1 egg
  • 1/2 c frozen corn I used leftovers
  • 1/3 c 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.

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.
Want more great chili? Try Grandma’s Homemade Chili over on iamhomesteader!

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Comments

  • DeDe in OK says:

    Looks YUMMY! I will try it out at our church chili supper this Saturday. Thanks for sharing!

    • Amanda says:

      Oh, I hope you do!!! And have a blessed day!

  • Robyn Stone | Add a Pinch 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!

    • Amanda says:

      Clearly I need to visit you. Like all winter long. 😉

  • Kristin Smith says:

    Oh yummy…I don’t even need chili to crave cornbread!! 🙂 I am a carb girl too. Thanks for sharing I might have to try this tonight!!

    • Amanda says:

      I am so thankful you are my carb lovin sister! 😉

  • this is lemonade 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).

    • Amanda says:

      You can definitively omit the corn if you want. I cant imagine it would affect the outcome too greatly. 🙂 Good luck on your gluten free adventures! 🙂

  • DessertForTwo says:

    Yes, everything should have a cake-like consistency. Amen. Forever & ever Amen. 🙂

    • Amanda says:

      Best comment of the day. 😉

  • colleen says:

    I am getting the stuff out of the cabinets to make it now! I will let you know what I think ;O)

    • Amanda says:

      Yay!! Hope you love it as much as we did!

  • Anna @ Cuparoons says:

    The cornbread looks so yummy! I’ve been looking for a good cornbread recipe. I had to pin this one so I can try it out!

  • Camille says:

    Thanks for another awesome recipe Amanda! I need to make this ASAP! I love corn!!!

  • 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?

    • Amanda says:

      If you use frozen corn in the recipe, it should be thawed to room temp. Great question! 🙂

  • Rachel @ Baked by Rachel says:

    Perfect chilly day meal! 7 degrees… brrrrrr. Is it spring yet?!

  • Jess @ OnSugarMountain 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

    • Amanda says:

      Sounds like a plan! 🙂

  • Camille says:

    Amanda! They turned out delicious despite being a little gritty, guess I need to increase my soak time. 🙂

  • Kortney Adams says:

    Could you please send me the recipie to your homeade chili! It looks absolutely delicious! I would like to make it along with this bread! Thanks a million!

    • Amanda says:

      I will have to try and post it! 🙂

  • L. Ponce says:

    Cornbread really good but a little too sweet. I will cut back on sugar next time I make it.

  • Lara says:

    So delish. I’ve never soaked the cornmeal before, what a difference. Thank you!

  • Kim Baskins says:

    Awesome site…. love the recipe & pic

  • Diana says:

    I will make the recipe and will tell later how it w not Blessings🌼

  • Shirley Stone says:

    Can’t wait to try the cornbread and chili. Never heard of cocoa in it. How much to a lb of meat

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