One of my favorite meals to eat during the cooler months is chili…and how can you have chili without cornbread? A bowl of chili just doesn’t feel complete without some yummy cornbread on the side.
Cornbread is so easy to make and it takes very little time as well. I know that there are many different cornbread mixes on the market. There are the basic mixes, which aren’t too awful expensive and then there are the “restaurant based” mixes that can get pretty pricey.
If you’ve ever made cornbread, you know that that the mixes aren’t worth the money spent. They basically just contain the dry ingredients, so the “convenience” isn’t really worth the cost because it only takes a few minutes to put the dry ingredients in the bowl.
The difference in cornbread comes from the other ingredients you add. You can add all kinds of things to cornbread. In this recipe, I added the jalapenos and green onions. You could add cheese, corn or anything else you like. The options can be endless. Making cornbread from scratch also allows you to adjust the cornmeal to flour ratio or add a little more sugar if you like yours to be a sweet cornbread.
- 1 cup cornmeal
- 1 cup flour
- 1 teaspoon salt
- 4 teaspoons baking powder
- 1/4 cup sugar
- 1 egg
- 1 cup milk
- 1/3 cup canola oil
- 1 large jalapeno, minced
- 1/3 cup fresh chives, chopped
- Preheat oven to 425 degrees and line muffin tin with liners or grease 9×9 pan.
- Stir all ingredients together by hand in mixing bowl.
- Pour batter into muffin tins or pan.
- Bake for 15 minutes for muffins or 20-25 minutes for 9×9 pan.
Makes 12 muffins.