little bit of heaven and a little bit of ah yah

What goes better with a bowl of chili than a nice big slice of cornbread?! Every time I think about cornbread or eat it, this song pops into my head. It makes me want to dance a little jig in the kitchen while I mix my batter.

This cornbread recipe is a nice base for your favorite mix-in's. I usually go classic with some corn kernels but you could go as crazy as you like (jalapeno chedda anyone?!). I like to serve it with a thick pad of butter and a drizzle of honey. Just sayin. 

originally adapted from barefoot contessa via the novice chef blog via pink parsley
yields 12 large pieces

3 c. flour
1 c. yellow cornmeal
¼ c. sugar
2 T. baking powder
2 t. salt
2 c. milk
3 eggs
2 sticks butter (½ lb) melted
1 c. frozen corn kernels

Preheat oven to 350º F. In a large bowl mix your dry ingredients (flour, cornmeal, sugar, baking powder, and salt). In a separate bowl, combine wet ingredients (egg, milk, and butter). Whisk the wet ingredients into the dry until it's combined (be sure not to over mix). Let mixture sit for 20 minutes*. 

* YES you have to let it sit… I didn't the first time I made it, what a mistake! You need to give the cornmeal time to absorb the liquid so it becomes nice and fluffy. If you don't it will be crunchy, not in a good way. 

Once mixture has rested, stir in your corn kernels. Grease a 9x13 baking pan with butter or pam and pour your batter in. Bake for about 30 - 35 minutes until a toothpick comes out clean. 

improv style:
jalapeno cheddar is a classic cornbread combination. Add as much or as little of those ingredients as you would like. I'd start with about ½ c. shredded cheese and 1 - 2 jalapenos chopped. Add from there as you like. Other tasty ideas: bacon, diced green chile, red bell pepper, poblano, pimento, scalions… you get the idea.

if you don't like chunks in your cornbread, leave out the corn kernels. you can substitute milk for buttermilk or any % of milk you have on hand. i used non-fat. 

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