Today I'm sharing an old favorite. It's definitely chili weather, and it's something our family loves and eats often. The perfect complement to chili is cornbread, and I am forced to choose between two wonderful choices--Southern Cornbread (in right side column), and Northern Cornbread.
Northern Cornbread is a little more cake-y and sweet, and very delicious. Serve it warm with butter, or dip it in your chili--either way, you will want more!
Northern Cornbread
Preheat oven to 425 degrees.
Whisk together:
1 ¼ c. cornmeal
¾ c. flour
4 T. sugar
2 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
Whisk in separate bowl:
2 large eggs
2/3 c. milk
2/3 c. buttermilk
Add the wet ingredients to the dry and stir just until moistened. Fold in 2-3 T. butter or oil. Bake for 20-25 minutes in a 9x9 square pan, or 10-12 minutes in a 12-cup muffin tin.
1 comment:
Yes, it has been a while since you've put out a recipe. I'm glad to see a new cornbread one. I have yet to find one that really satisfies me, so I'm looking forward to trying the Northern. Thanks for sharing! btw, I have been working out a new menu/recipe manager for monthly planning of meals and shopping. I am loving it! But still working out some of the details. Someday it would be fun to share it. But I don't know how many enjoy planning out meals that far. Somehow I think you might like it, or parts of it. Thanks again, for all your sharing! I've shared a few of your recipes around to a lot of people!
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