Corn Bread

Some time ago, I made cornbread to go with pulled pork and mentioned that it was too dry, to the point where if I inhaled through my nose with it in my mouth, bits would end up in the wrong pipe.

This time, there is cream-style corn involved. Should be more moist. The original recipe is here. I only cut down on the sugar and salt.


Ingredients:
1 cup corn meal
0.5 cup flour
2 tbs sugar
2 tsp baking powder
0.25 tsp salt
0.25 cup butter, melted
1 egg, lightly beaten with a fork
0.75 cups (about half a 400mL can) cream style corn


Method:
Preheat oven to 400F, middle rack.
Whisk together dry ingredients in a bowl.
Add wet ingredients and mix until just blended.
Transfer to a greased 8" square pan and bake until toothpick comes clean, about 17-20 minutes.
Cool, cut and serve!


Verdict:
I definitely like this better than my other batch. The sides were crispy, and corn kernels provides some interest. The flavour is stubtle.

We had this with chili, and it was only ok. I liked the chili and cornbread separately. The chili was a matter of browning beef, and throwing it, along with a giant can of kidney beans, about half a bag of frozen veggie mix, a jar of pasta sauce, and a diced onion into the slow cooker. Seasonings were thyme, basil, cayenne pepper, salt and pepper, all to taste. High power for 6 hours, and all was good to go. Should freeze well. (I am going to make great use of our new chest freezer ^^)