Tomorrow afternoon, my office is hosting an annual chili cook-off to kick start the beginning of the charitable giving season. I’m not participating in the chili competition— I doubt a vegetarian offering would do well with this crowd!— but I did offer to help supply corn bread.
And since you know me so well, you know two things:
- I didn’t run out and grab packets of pre-made corn bread mix, and
- I couldn’t make just one variety!
So tell me, do your prefer your cornbread to be simply sweet, or do you like a little jalapeno kick? I plan to share both recipes with you, but let’s start with the mild version, which is also simpler to make. We’ll work up to the wild variety!
One last note; corn bread purists will insist on baking their bread in a cast iron skillet. I love this option, but chose disposable can pans for easier transportation. The bread turns out delicious either way, so choice is yours.
Simply Sweet Corn Bread
By a sweet pea chef
1 cup all-purpose flour
1 cup yellow cornmeal
1/2 cup sugar
1 tbsp. brown sugar
2 1/2 tsp. baking powder
1 tsp. kosher salt
1/2 cup creamed corn
1 cup milk
1/3 cup vegetable oil
Grease a 13 by 9 inch cake pan, or prepare a cast iron skillet, and preheat oven to 400 degrees.
Combine dry ingredients in a large bowl (or the bowl of your stand mixer) and whisk to combine. In a separate mixing bowl, whisk the wet ingredients together.
Add wet ingredients to the dry ingredients and mix well. Pour the mixture into your prepared cake pan (or skillet); it will be quite moist.
Bake corn bread 20-25 minutes, or until a toothpick inserted to the center comes out clean. Cool on a wire rack for several minutes before cutting.