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.
Ways To Serve Corn Bread
Corn bread can be sweet or savoury. I serve the savoury, spicy version beside my Spicy Chili, but you can also serve it warm with butter and jam.
Basic Corn Bread You can Switch Up 5 Ways
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Save Print Pin FacebookServings: 1 8" square pan
Ingredients
- 1 cup cornmeal
- 1 cup all purpose flour
- 2 Tbsps sugar
- 2 tsps baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup milk
- ½ cup sour cream or yogurt
- 2 Tbsps vegetable oil
- 1 egg (increase to 2 eggs if you want a bread that is less dry)
Instructions
- 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.
Notes
Variation 1: Add 1 Tbsps very finely diced jalapeno pepper into batter with the wet ingredients.
Variation 2: Corn Meal Muffins- Increase sugar to ⅓ cup. Increase vegetable oil to ¼ cup. Divide among muffin cups and bake at 400 degrees 15-20 minutes.
Variation 3: Jalapeno Corn Bread: Replace ½ 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.
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