This is a hardworking recipe! There are a few variations listed below to take you from basic corn bread to muffins, to chili-topping dumplings.
The basic corn bread is actually a rather dry bread and it is perfect for the base of my favourite holiday dressing – Corn Bread Dressing. You could serve it beside Spicy Chili or with butter and jam while it is warm and fresh from the oven. After it has cooled it is a bit too dry for most people’s tastes. If you want a basic corn bread that is a little less dry increase the 1 egg to 2 eggs or look at the muffin or dumpling variation below!
1egg(increase to 2 eggs if you want a bread that is less dry)
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Preheat oven to 350 degrees. Spray an 8" square baking dish with cooking spray.
Mix all dry ingredients in a bowl and stir to combine well.
Add wet ingredients and stir til evenly incorporated.
Scrape from bowl into the baking pan and bake 25-30 minutes.
Cool, cut and serve.
Variation 1: Add 1 Tbsps very finely diced jalapeno pepper into batter with the wet ingredients.
Variation 2: Corn Meal Muffins- Increase sugar to 1/3 cup. Increase vegetable oil to 1/4 cup. Divide among muffin cups and bake at 400 degrees 15-20 minutes.
Variation 3: Jalapeno Corn Bread: Replace 1/2 cup yogurt with 1 can (14 oz) creamed corn. This will make a dense, moist bread, like a dumpling or corn spoon pudding that will be quite soft and crumbly while warm and firmer when cool. You could use this variation to top a pot of chili and bake in the oven at 350 for 30-40 minutes (til a toothpick come out clean). Top with shredded cheese and minced jalapeno during last 10 minutes of baking. I baked mine separately in a cast iron skillet.
Variation 4: Cook up 4 strips of bacon til crispy. Crumble and add to any of the variations.
Variation 5: Cook a cup or so of bulk sausage of your choice, drain, crumble and add to batter.