Chili Cornbread

1 c. cornmeal
3/4 c. flour
1 Tbsp. sugar
2 tsp. baking powder
1 tsp. salt
2 eggs
1 c. milk
1/4 c. Butter Olive Oil

Preheat oven to 425 F.

In a bowl combine the cornmeal, flour, sugar, baking powder and salt. Add the eggs, milk and butter olive oil and stir until just combined.

Transfer batter to a greased pan and bake in the preheated oven for 20 minutes or until the top of the cornbread is light brown and a knife inserted into the center comes out clean.

For extra flavour, stir in 1 chopped jalapeno pepper and 1/2 c. corn kernels after combining all ingredients.

For a decadent cornbread, add 1/2 c. cooked bacon bits, 1/2 c. corn kernels and 1 seeded jalapeno pepper after combining all ingredients.

For a delicious sweet blueberry cornbread that you can serve for breakfast, add an additional 2 Tbsp. of sugar and fold in 1 c. of blueberries after combining all ingredients. (May substitute Butter Olive Oil for Lemon Olive Oil. Adds a beautiful hint of lemon.)




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