I won’t bore you with the details of my chili recipe… well, mainly because there isn’t one. My chili is often different every time it is made. I don’t really use a recipe, just kind of pick and pour… anyway, that’s not what this post is for.
Where I’m from, cornbread is often a staple with chili – that or corn chips, or both… Usually I go the easy way – and use a box or pre-mix corn bread base, but tonight I decided I would make a scratch recipe. I had just bought a new can of corn meal – which I like to use on pans for pizza crust… and there was a recipe on the back. I thought, why not… Ok, well the recipe was very good; cake-like and far from dry and crumbly. My husband just raved over it. This recipe is nothing fancy, nothing bursting from the likes of Iron Chef, but a simple delicious cornbread that comes together very easily. Here’s the recipe:
Easy Corn Bread
from the back of the Quaker Corn Meal Can
- 1 1/4 cups all-purpose flour
- 3/4 cup enriched corn meal
- 1/4 cup sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup skim milk
- 1/4 cup vegetable oil
- 2 egg whites or 1 egg, beaten
Heat oven to 400 degrees F. Grease 8 or 9 inch pan.
Combine dry ingredients. Stir in milk, oil and egg, mixing just until dry ingredients are moistened. Pour batter into prepared pan and bake 20 – 25 minutes or until light golden brown and wooden pick inserted in center comes out clean. Serve warm. Makes 9 servings.
You can also make into muffins – 12 regular size muffins, baking 15 – 30 minutes.