by T.C. Savage
Thursday, February 24th is National Chili Day. Everyone has a favorite chili, so I won’t even try to suggest a recipe, as there are so many variations. But many people agree that corn bread is a great side for chili. This cornbread recipe came from a magazine and we have really enjoyed it. One time the person assigned to make the cornbread forgot to put in the egg, and it was still yummy! Go figure.
Sweet Corn Bread - serves 9
1 c. Flour
1 c. Cornmeal
¼ c. Sugar
½ t. Baking Powder
½ t. Baking Soda
½ t. Salt
1 Egg (lightly beaten)
8 oz. Sour Cream or Plain Yogurt
1/3 c. Milk
¼ c. Butter (melted)
In a large bowl, combine flour, cornmeal, sugar, baking powder, baking soda and salt. Combine the egg, sour cream, milk, butter; stir into dry ingredients until moistened. Pour into a greased 8-inch square baking dish. Pre-heat oven and bake at 400° for 20-25 minutes.
We have made it gluten free and it works out great. Use a gluten-free flour blend that has xanthan gum in it or use the following rice flour blend and add 1/2 tsp xanthan gum to the recipe. Everything else is the same.
All-Purpose Gluten-Free Flour Blend - makes 2 cups
1 cup rice flour
½ cup tapioca starch or flour
½ cup cornstarch or potato starch
Mix together and store in glass jar.
Basic White Bread Recipe
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