Chili without cornbread is almost unthinkable. I tried this cornbread recipe to accompany the chili I had made a while ago. Since I did not have buttermilk or sour cream, I used yogurt. The jalapenos in one corner are for people who like their cornbread with a bit of kick. I didn’t want to mix chopped green chilis in the entire batter. Since I am still figuring things out, I used a regular square baking pan and not a cast-iron skillet. When am I ever going to possess a cast iron skillet? Although I did preheat the baking pan before pouring the batter into the pan. I like cornbread fresh out of the oven, but even as croutons toasted in the oven or air-fried the next day.
Ingredients
- 1 stick butter
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon sugar
- 2 eggs
- 1 ¼ cups lightly whisked yogurt
- Preheat oven to 425C
- Melt butter in a pot and stir occasionally until it turns light brown ( about 10-15 minutes). Keep a close watch to prevent burning.
- Combine all the dry ingredients in one bowl (flour, sugar, salt, baking powder, baking soda)
- Mix the wet ingredients in another bowl.
- Slowly add the melted in the wet ingredients.
- Mix the wet ingredients into the dry ingredients until combined.
- Pour batter into a heated 8-inch square pan and bake for 20-25 minutes until it is browned on top.
Teen Recipe Type