Quick corn bread

I’ve made a lot of chili this winter. (I have a pumpkin chili recipe coming up for you next week!) Where I come from, we have corn bread with our chili. So, I’ve also made a lot of corn bread! You know what? It’s super easy!

Start with 2 eggs and 1 cup of milk in a small bowl.

Beat ‘em up until they’re nice and frothy.

In a large bowl, gather your dry ingredients. 1 cup of corn meal…

3/4 cup of all-purpose flour…

2-4 tablespoons sugar… (It’s up to you. I usually use 4. Sometimes I use Splenda.)

2-1/2 teaspoons baking powder…

And 1/2 teaspoon salt.

Give the dry stuff a toss so it’s all mixed up.

Add 1/4 cup (1/2 stick) of melted butter…

And the eggs and milk mixture.

Stir it all until it’s just combined. It will still look grainy, and you may have a small lump or two.

Pour the batter out into a 9×9 pan (or whatever you have that’s close).

Pop it in a 400 degree oven for about 20 minutes, or until the top cracks a little and the edges turn golden brown. (It takes about 30 minutes in my stoneware.)

And that’s it! Fast and easy, and so good right out of the oven covered in butter!

A printable recipe card for you:

Enjoy!

What’s your favorite chili companion? What’s your standard corn bread meal?

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