As winter drags on, we continue to find some comfort in our kitchen. One of our favorite comfort foods is chili, and what goes better with chili than cornbread? This recipe is super easy to make and it will pair nicely with your chili, even on its own.
INGREDIENTS
- 1 cup Swany White flour
- 1 cup Swany White cornmeal
- 2/3 cup granulated sugar
- 1 teaspoon salt
- 3 1/2 teaspoons baking powder
- 1/3 cup neutral oil or melted butter
- 1 large egg
- 1 cup milk
INSTRUCTIONS
- Grease a 9-inch cake pan, muffin pan or our favorite, a cast iron skillet
- Preheat the oven to 400 degrees.
- In a medium bowl, mix flour, cornmeal, sugar, salt, and baking powder, combine well.
- In the center of your dry mixture, make a small well and add your oil or butter, milk, and egg.
- Stir all of this until it just comes together and only a few lumps remain.
- Pour your cornmeal batter batter into the prepared pan and bake for 20-25 minutes (15 minutes if you are making muffins) until the top is a nice golden brown and a toothpick inserted into the center comes out clean.
- Best served warm