I will admit, I have been quite distant lately. Between traveling, camping and working, I have not had the pleasure of developing recipes and getting creative with my photography. Alas, I am back. And with the gloom and heaviness that has been present with the heavy rains in Phoenix recently, I think some comfort food is needed.
This cornbread is cooked in a skillet for even-cooking, and plenty of butter is in the batter for superb moistness. I added some diced green chilies in there for a nice kick and a flavor-packed bite. The preparation of this is extremely easy.
1&1/4 cup cornmeal
3/4 cup all-purpose flour
1/4 cup granulated sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon of your favorite seasoning blend
1&1/3 cup whole milk
8 tablespoons melted butter, divided
4 ounce can of diced green chilies
- Preheat oven to 425 degrees, place skillet in oven to heat up
- Mix together cornmeal, flour, sugar, salt, baking soda, baking powder, and spices
- Add milk, eggs, and 7 tablespoons of the melted butter until combined
- Fold in the diced chilies
- Remove skillet from the oven, reduce oven to 375 degrees. Use remaining melted butter to grease skillet
- Pour batter into skillet and return to oven
- Bake for 25 minutes, or until a toothpick inserted in the center comes out clean
Serve with butter and enjoy for breakfast, or alongside soup or chili.
Thanks for visiting!