Chili and Cornbread

I love chili and cornbread... it's just so good! Last year I entered into a chili cook off and won second place (even though I secretly think I should of won first). Anyways, I actually thought of putting down my recipe for the chili here, but I don't think I am ready to let go of that quite yet. Maybe another time. However, the cornbread is a must have to go with chili, or anything that requires meat and BBQ. So here it goes.


 Sweet and Cakey Northern Cornbread
when fresh corn is in season, the kernels, cooked can be substituted for the frozen corn
1+1/2 cups all purpose flour
1 cup yellow cornmeal
2 teaspoons baking powder
3/4 teaspoon salt
1/4 teaspoon baking soda
1 cup buttermilk
3/4 cup frozen kernels (thaw first then measure)
1/4  cup light brown sugar
2 large eggs
8 tablespoons (1 stick) unsalted butter melted and cooled

Start off with the usual heating of the oven at 4oo degrees. Generously coat an 8 inch square pan with pam (or other non-stick spray)
As with any quick bread dry things separate from the wet things then combine. So whisk  flour, cornmeal, baking powder, salt and baking soda together in a large bowl. Then this is the fun part....in a food processor add buttermilk, corn, brown sugar, and eggs and process until combined; like 5 seconds.
Now please be gentle. Nice and slowly fold the buttermilk mixture into the flour mixture with the melted butter.  DON'T OVER STIR this forms a dense and dry bread. I start from the bottom and bring it up with a rubber spatula  until just combined.
So scrape the batter into prepared pan and smooth the top. Place in the oven until deep golden brown and when you place a toothpick in the middle it comes out clean with just a few crumbs attached, about 30 minutes.
Let it cool or if you are like me cool means cool enough to touch it and bite into it with out burning myself ;)



If you want to add variations on this please do so!
Blueberry breakfast cornbread
Reduce salt to 1/2 teaspoon and the buttermilk to 3/4 cup. Add 1/4 cup of maple syrup along with that buttermilk mixture. As you are the folding of the batter throw in a cup of blueberries. Yum.

Spicy jalapeno cornbread
Reduce the sugar to 2 Tablespoons and salt to 1/2 teaspoon. Instead you will add one cup of shredded  pepper jack or a type of cheese like sharp cheddar, and toss in some sliced jalapenos depending on your desired hottness along with no more than 1/4 teaspoon of cayenne...ouch too spicy for me.