Tuesday, November 22, 2011

Corn Bread to go with the Chili

Goes great with a big pot of good Chili.

There is no secret to this except one. Coat the pan with butter then flour before pouring the batter in. Yes, like a cake and for the same reason. Then, when it is done you can just turn the pan over and it will drop out and never, ever stick. Drop onto a plate upside down, then put a second plate on top and turn it over, the result is a perfect corn bread!


Quantity Description
1 cup Yellow Corn Meal
1 cup Flour
1/4 cup Sugar
1 tbs. Baking Powder
1-2 shake(s) Salt
1/3 cup Oil (like Wesson Oil)
1 Egg
1 cup Milk
  • Preheat oven to 400 degrees (F.)
  • Combine dry ingredients in larger bowl and mix well.
  • Combine oil, egg and milk together and mix well.
  • Stir wet ingredients into dry ingredients until just blended.
  • Pour into well buttered 8 inch square or 9 inch round pan.
  • Bake 25 minutes or until done.
Serving Suggestions
Really good served warm with butter, beer (preferably a Southern Tier Phin & Matt’s Pale Ale) and chili.

This recipe is a family favorite. It's slightly modified from the one right off the Albers box.

1 comment:

Arved said...

Great idea and a simple recipe. Thanks!