“Winds in the East. There’s a mist comin’ in. Like something’s a brewin’. ’bout to come in.” That quote from Mary Poppins just reminded me of today. It’s been a dreary, misty, cool fall day which has become a cool, rainy night. In other words, a good day for something to warm your cockles like a bowl of chili (find my recipe here) and some ccc-cornbread. Ccc-cornbread. No, I’m not stuttering. The c’s stand for some tasty added ingredients to traditional corn bread. I’ve added cheddar cheese, corn and (green) chiles. This is some cornbread to sink your teeth into. It’s sooooo good. I cut it in half, put a little butter on it, placed it in the bottom of my bowl and spooned my chili on top. YUM!
1 1/4 cups flour
3/4 cup yellow corn meal
1/4 cup sugar
2 tsp. baking powder
1/2 tsp. salt
1 cup milk
1/4 cup vegetable oil
1 large egg
1/4 cup green chiles (from a can, drained)
1/2 cup whole kernel corn (from a can, drained)
3/4 cup shredded cheddar cheese
Preheat oven to 400 degrees. Spray a square 8 x 8 or 9 x 9 baking pan with non-stick cooking spray. Set aside. Combine the dry ingredients in a small mixing bowl. Stir to mix ingredients. Measure the milk and then the oil into a 2 cup measuring cup. Add the egg. Whisk with a fork until combined. Pour the wet ingredients into the dry and mix with a spoon until just combined. Add in the chiles, corn and cheese. Once again stir until just combined. Pour mixture into the prepared pan. Bake at 400 degrees for 20-25 minutes or until lightly golden brown and a tooth pick comes out clean when inserted in the center of the bread. Allow to cool in the pan for 10 minutes. Remove from the pan and cool completely on a wire rack. Serve warm or at room temperature. Enjoy!
Wishing you love, laughter and cake,