I've been remiss

I realized the other day that although I have a recipe for corn muffins in the blog, I don't have a recipe for corn bread. Which is weird because I think it's fairly well known that I love chili, and chili and cornbread go together like... well...chili and cornbread.

I have a bit of extra time tonight since I'm playing surf widow. It's a role I'll be playing all week. Poor Thatdog has been sitting by the door for a while now, just waiting for Thatboy to get home. So I thought this would be a good time to blog my savory corn bread recipe. I tend to go two ways with cornbread - sweet, which includes the addition of honey, and savory which includes the addition of corn, cheese, and jalapenos. Although this particular cornbread doesn't include jalapenos, if you want to throw them in, I typically do it at the same time as the corn and cheese get tossed in.

I like using sour cream instead of oil to keep the cornbread from being too dry. Buttermilk also works wonders for this, or some greek yogurt. You want something creamy and a tinge sour for this savory side. When I make a sweet cornbread, I usually use oil instead, because then I don't need the tang.

The most important ingredient is obviously going to be the corn. I prefer sweet corn and during the summer it's easy to find fresh, sweet corn. However, since my chili days are usually in colder non-fresh corn seasons, frozen sweet corn works almost as well.

Cheesy Cornbread
3/4 cup cornmeal
1 cup flour
1/3 cup sugar
3 tsp baking powder
1/2 tsp salt
2 cups sour cream
2 eggs
1 cup shredded cheddar cheese
1 cup corn kernels

1. Preheat oven to 350. Stir together cornmeal, flour, sugar, baking powder, salt, sour cream, and eggs.
2. Stir in half of the cheese and all of the corn. Pour into a greased shallow baking dish.
   
3. Bake for 35 minutes or until cooked through. Sprinkle the rest of the cheese on top.