The other night, I tried to make cornbread using a pretty basic recipe that I found online, and while the flavor was terrific, the texture and moisture level were pretty dismal. I’ll be using that cornbread for a sausage stuffing tonight(-ish), but I needed to make a new batch that was actually worth serving to other humans, so I brought together the best parts of my favorite recipes to create this sweet, fluffy, moist, almost cake-like cornbread that worked perfectly for last night’s BfD pt. 2.
SWEET CORN CORNBREAD
1 cup all-purpose flour
1 cup yellow cornmeal
3/4 cup sugar
1 tbsp. baking powder
1 tsp. salt
1/2 tsp. cayenne (optional)
1 1/4 cup half and half
1/3 cup oil
2 large eggs
1/4 cup green chile pieces (I prefer hatch chiles)
1/4 cup corn kernels (I used frozen)
1. Preheat oven to 350F. Grease 9” round pan (or 9”x9” square pan) with bacon fat.
2. Mix together dry ingredients in a large bowl.
3. Combine wet ingredients, then add to dry ingredients. Add chile pieces and corn.
4. Bake 35 minutes or until done in prepared pan.
**This is definitely NOT health food, but it tastes sooooo good! To make this vegetarian, swap butter for the bacon fat when greasing the pan. To go vegan with it, use your vegan butter alternative for greasing the pan and for the melted butter. I’ve heard that almond milk works well enough as a milk substitute, but cut back on the sugar if you use it to avoid the cornbread being too sweet. Rather than applesauce as a vegan substitute for the eggs, try vegan mayonnaise instead!