In the words of Chris Rock, which Josh quotes every time I even speak of making cornbread, “Cornbread, ain’t nothing wrong with that”. It’s a very true statement.
I like my cornbread two ways, the old fashion way, not to sweet made with coarse ground cornmeal this one is good made into muffins or small loaves. The second way is to add a jalapeno and cheddar cheese to make a spicy savory loaf good served with chili or just eaten on it’s own. Both options are below, because when making cornbread everyone should be happy! I’m not a fan of adding little corn kernels, but if you are, go ahead and add them. This is a large recipe, approximately 36 muffins or 2 large loaves. Can be frozen and reheated.
- 4 cups all purpose flour
- 3 cups of coarse ground cornmeal (I like Bob’s Organic Corn Grits)
- 4 1/2 tbs Baking Powder
- 1 tbs Sea Salt
- 3/4 cup of sugar
- 3 eggs
- 1/2 cup butter melted
- 3 cups milk
Preheat oven for 350.
Mix all dry ingredients together in a large bowl.
In a separate smaller bowl whisk melted butter with eggs and milk. Add to dry ingredients. Mix until combined.
There are two variations to do with this bread I suggest, if you want sweeter cornbread add 1 cup of sugar in stead of 3/4 cup and about 1 1/2 cups of frozen corn kernels to the dry mix before adding the wet ingredients.
If you want spicy and savory cornbread add about 1+1/2 cups of grated old cheddar cheese and 1-2 minced jalapenos. Remove the seeds and the pith from the peppers to reduce the heat factor.
Bake about 15 mins, or until brown and serve warm with butter …yum!