Cornbread

In the state of Texas, it is illegal to eat chili with out cornbread.

Illegal. Total misdemeanor.

That’s a bold faced lie. But it should be a law. For everyone.

If you don’t eat chili with cornbread, you should be stoned, or tasered, or pistol-whipped.

Can you tell I’m a little cranky?

Sorry, I’m better now. I took the stick out.

The chili I made the other day was really tasty. But this cornbread helped to take it to the next level. Level amazeballs.

I highly recommend this any time you make chili, or whenever you are in a corny mood.

Hehe. Corny mood. Get it?

Yeah, I killed it.

You will need it…

5 tablespoons unsalted butter, plus a little more to butter the pan

¾ cup all-purpose flour

¾ cup yellow cornmeal

1 ½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon kosher salt

1 cup buttermilk (shaken)

2 large eggs

¾ cup sugar

1 cup corn kernels (optional)

Start by preheating your oven to 425 degrees F and position the rack in the middle of the oven.

Then, melt the butter in the microwave in 15 second intervals until the butter is completely melted.

Set it aside to cool.

IN a bowl, whisk together the flour, cornmeal, baking powder, baking soda and salt.

Then, in a large bowl, or the base of a stand mixer, mix together the buttermilk, eggs and sugar.

Add in the melted butter.

Slowly mix in the flour and cornmeal mixture until it is just combined.

Mix in the corn kernels and pour the batter in your buttered baking pan of choice.

Bake the cornbread just until it begins to brown and a toothpick comes out of the center clean. 20-25 minutes.

Cool for 10 minutes and serve with butter and CHILI!

Love and Beer Floats

Angela