Crafty Cornbread

This cornbread recipe is by Better Homes and is great if you plan to eat it with a little melted butter and maple syrup. If however, you’re like me and like savoury cornbread to serve alongside Chilli, Taco salad or to use under tomato and mozzarella for a unique snack; this recipe is worth remixing. Make it in a cast iron skillet for a crunchier texture…

Better Home’s Cornbread

1 cup flour

3/4 cup cornmeal 

2-3 tbsp sugar

2 1/2 tsp baking powder

3/4 tsp salt

1 tbsp butter 

2 eggs

1 cup milk

1/4 cup melted butter or oil 

Remix:

3/4 cup flour

1 cup cornmeal (it’s cornbread after all)

1 tsp sugar

2 1/2 tsp baking powder

1/4 jalapeno chopped (optional)

1 cup cheddar cheese shredded (or Monterey Jack, white cheddar or any other hard brick cheese)

1/2 cup spinach chopped fine 

1 1/2 tsp salt

1 tsp pepper 

1 tbsp butter 

2 eggs

1 cup milk 

1/4 cup melted butter

Want to add more veggies? Add corn, diced peppers or zucchini…just make sure that with the more additions, the more seasoning you also add, think cumin, oregano or paprika….

Preheat oven to 400 degrees. In a medium bowl mix together flour (reduced if remixing), cornmeal (increased if remixing), sugar (reduced if remixing), baking powder, jalapeno (optional), cheese and spinach (if chosen). Add salt (with pepper if remixing) then set aside. Add the 1 tbsp butter to cast iron skillet or 8′ square baking pan and place in oven for 3-4 mins melting the butter. Meanwhile, in a small bowl whisk eggs, milk and melted butter or oil. Add this mixture to flour mixture all at once. Stir until just combined (batter should be a bit lumpy). Pour batter into hot buttered pan and cook for 15-20 mins until lightly browned around the edges. 

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