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

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!

chiliandcornbread

Sweet Cornbread with Real Corn

Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Chilly. Chili. Get it?

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

  • Heat oven to 400 degrees and prepare chosen pan.
  • In a medium bowl combine yellow cornmeal and milk. Let sit for about 10 minutes.
  • In a large bowl combine flour, sugar, salt and baking powder. To that add egg, melted butter, and soaked cornmeal and mix well.
  • Fold in corn.
  • Pour batter into prepared pan.
  • If making muffins bake for 18-20 minutes.
  • If making in 8 or 9in cake pan bake for 20-25 minutes.
  • If baking in square muffin pan bake for about 12-14 minutes.
  • 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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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. 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

  2. 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!

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