What goes with super bowl chili? Cornbread, of course. I added some diced jalapeno and frozen corn to mine to give it some color and texture. Leave it out if you like!
I doubled mine to put in a 9x13 pan, but the recipe below is for an 8x8 or 9x9 square pan.
Cornbread
1 c. yellow cornmeal
1 c. flour
2/3 c. sugar
3 1/2 t. baking powder
1 t. salt
1/3 c. melted butter
1 egg
1 c. milk
2-3 diced jalapenos, seeds and ribs removed to your heat preference
1/2 c. frozen corn
Whisk together the cornmeal, flour, sugar, baking powder and salt.
Make a well and add the melted butter, egg, and milk. Stir just until the mix comes together and there are a only a few lumps remaining. Stir in the jalapeno and corn.
Pour the better in a greased square pan or greased 9 inch cast iron skillet. Bake at 400 degrees for 20-25 minutes until the top is golden brown and a toothpick comes clean. (If doubling, this will take about 30-35 minutes in a 9x13 pan.)
-----------------------------------
c = cup
t = teaspoon
