Cornbread has long been a southern staple, it is part of a meal. For me, cornbread is a winter wonder bread. That golden, crusty, bread like texture is a delicious comfort food true and true. I have to admit, I am fairly new to the dish. Lynard on the other hand, he can have cornbread everyday, breakfast, lunch and dinner. No matter how cold the weather is, a pot of steaming chili along with golden cornbread straight from the oven will chase the winter chill away. Cornbread and chili, what a beautiful combo.
In general, cornbread can be made in a skillet, cooked in the oven or on stovetop. The flavor can be sweet, spicy, or plain. You can make it from scratch or use cornbread mix, either way is fine. As long as I can get it done fast and Lynard likes it, then I am okay with it. Life is too busy as it is. There is no need to make a project out of every meal. Add a little something something to the mix, my Jiffy cornbread turned out just fine. Here is my chili recipe.
Comfort food for the winter months.
1 (8.5 oz) box Jiffy Corn Muffin Mix
1/4 cup unbleached all-purpose flour, a little salt
1/4 teaspoon baking powder, 1/2 tablespoon honey (or 1 teaspoon sugar)
1 large egg, at room temperature, lightly beaten
2 tablespoons butter, melted in microwave a little
1 cup regular milk, mix with (butter and beaten egg)
Optional: 1 serrano pepper, remove seeds, finely chopped
Add all the ingredients in a mixing bowl. Use a sturdy spatula, mix everything together until combined and creamy. Let batter rest for 5 minutes. It gets thicker once flour absorbed the milk. Grease an 8 x 8 nonstick baking pan.
Soft cornbread, preheat oven to 375 degrees F. Cook: 23 minutes until brown.
Crisp cornbread, preheat oven to 400 degrees. Cook: 21 minutes until brown.
Stir the batter lightly, pour into the greased baking pan, spread evenly. Bake until golden brown, a toothpick comes out clean from the center.
You can serve cornbread by itself or with chili, either way is good. I will use it to make cornbread stuffing for Thanksgiving dinner.
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