For my son George’s second birthday we decided to make a big batch of chili. It was the week before Thanksgiving and the temps were getting cooler and cooler. When you make chili, you have to, or at least you should, have a good cornbread to go with it. While I typically love a sweeter cornbread, this is really a great all-purpose cornbread that goes well with chili. It also appeals to most people.

This cornbread tastes so good because it doesn’t just rely on cornmeal for it’s flavor, but using actual corn. Crazy, huh? This simple addition creates a world of difference. This cornbread doesn’t get baked in a cast-iron skillet, which is what I tend to use, but also appeals to everyone since not everyone may have one of those in their kitchen. If you don’t, you really should. You can get an inexpensive one and your cornbread and steaks and everything else will thank you for it! Anyways, you’ll still get a great crust since this recipe bakes at a higher temperature than most.

The little birthday boy being ever so patient as Mommy takes some pictures of the cornbread that he’s had his eyes on all morning.

Cornbread

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup yellow cornmeal
• 2 tsp baking powder
• 1/4 tsp baking soda
• 3/4 tsp salt
• 1/4 cup packed light brown sugar
• 3/4 cup frozen corn, thawed
• 1 cup buttermilk
• 2 large eggs
• 8 Tbsp unsalted butter, melted and slightly cooled

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Adjust oven rack to middle position and pre-heat to 400 F. Spray an 8×8-inch baking dish with nonstick cooking spray. Whisk flour, cornmeal, baking powder, baking soda, and salt in a medium bowl until combined, set aside.

In a food processor or blender, process brown sugar, thawed corn kernels, and buttermilk until combined, about 5 seconds. Add eggs and process until well combined. (Lumps will remain from corn, that’s okay!), about 5 seconds.

Make a well in the center of the dry ingredients and pour the wet ingredients into it. Begin folding the dry ingredients into wet with a rubber spatula. Give mixture only a few turns to barely combine, add melted butter and continue to fold until the dry ingredients are just moistened. Pour the batter into the prepared baking dish and smooth the surface with the spatula.

Bake until deep golden brown and a toothpick inserted in the center comes out clean, about 25 to 35 minutes. Cool on a wire rack for 10 minutes, invert onto a wire rack, and then turn right side up and continue to cool until warm, about 10 minutes longer. Cut into pieces and serve.

Best served warm. You can always wrap it in foil and reheat for 10 minutes. Also, cornbread freezes really well so you can always have some around the house!

Source: Cooks Illustrated, January 2005