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Well, it's almost that time to break out the soup pot to prepare all our favorite soups, stews and chili. That also means, gathering ideas for breads to accompany those steaming bowls of comfort. From simple buttered or peanut-buttered sandwich bread to crusty Italian or French rolls and bread, soup just isn't the same without it.
This also is true for the particular pairing of warm, buttered cornbread with a bowl of spicy chili. Take a look at today's cornbread recipes. There is a version for all taste preferences. Sweet, cheesy and a spicy one with green chiles added to the batter.
As for baking cornbread, a hot oven and a preheated greased cast-iron pan produces the best result, a lovely brown crust and a tender texture (don't overmix). No cast-iron pan? No worries. Use your regular baking pans or muffin tins. Just check the breads progress in the oven and adjust baking time accordingly.
Check in next week for chili recipes to go with that yummy cornbread.
Sweet Skillet
Cornbread
(My go-to recipe for basic sweet cornbread)
1 cup all-purpose flour
1/2 cup yellow cornmeal
1/2 cup sugar
1/2 cup butter, melted
2 tsps. baking powder
1/2 tsp. salt
2 large eggs
1/2 cup milk
1/2 tsp. corn syrup
Directions: Mix together first six ingredients. In another bowl combine eggs, milk and syrup. Mix the wet ingredients into the flour mixture, stirring to combine.
Preheat oven to 450-degrees F. Grease a 9-inch cast-iron skillet and place in oven to heat. Remove from oven and pour batter into hot skillet. Return to oven and bake 10 to 15 minutes or till golden brown and a toothpick inserted in center comes out clean. Serve warm.
Tip: This recipe can also be baked in greased muffin tins (1 1/2 dozen) or in a greased 9-inch round or square baking pan.
Double Corn and Green Chile Cornbread
1 T. vegetable oil, for greasing pan
1 1/4 cups yellow cornmeal
1/4 cup all-purpose flour
1 tsp. baking powder
1 tsp. sugar
1 tsp. salt
1/4 cup cream corn
2 large eggs, slightly
1 (4-ounce) can chopped green chiles, drained
2 cups buttermilk
2 T. melted butter
Directions: Preheat oven to 350-degrees F. Heat the oil in a 9- or 10-inch cast-iron skillet or baking pan in the hot oven.
Into a large bowl, sift together cornmeal, flour, baking powder, sugar and salt. Add wet ingredients to dry ones and stir to mix.
Remove hot pan from oven and pour in batter. Bake 25 minutes or till cornbread is golden brown and edges begin to pull away from sides of pan. Cool 5 minutes before cutting.
Chile Cheese Cornbread Muffins
1 cup all-purpose flour
2 tsps. baking powder
1 cup yellow cornmeal
1 (4-ounce) can chopped green chiles, drained
3/4 cup shredded Monterey Jack cheese
2 large eggs
1 cup milk
1/4 cup butter, melted
2 T. honey
Directions: In large bowl combine flour, baking powder and cornmeal; stir in chiles and cheese. Make a well in the center of mixture.
In separate bowl, combine eggs, milk, butter and honey. Add to dry ingredients, stirring just till moistened.
Place paper baking cups in muffin pans and coat with vegetable cooking spray; spoon batter into cups, filling three-fourths full. Bake in preheated 400-degree F. oven 20 to 30 minutes or till golden. Remove from pans immediately. Makes 12 muffins.