We’ve been eating cornbread regularly for as long as I can remember, Mama would pull that piping hot pan of bread out of the oven and we would slather it with butter and honey eat as much as we could. This is a simple, basic recipe that goes with many different dishes, especially ones containing tomatoes. This week I made cornbread to go with my Hearty One-Pot Chili, and let me tell you, it might just be the best combination yet.
The Ingredients: 3 cups yellow cornmeal, 1 1/2 cups whole wheat flour, 2 1/2 to 3 cups vanilla almond milk, 1 egg, 1/2 cup sour cream, 1 to 1 1/2 tsp. salt, 1 tsp. rosemary (optional), 2 tbsp. olive oil. Combine cornmeal and flour in a large mixing bowl, make a well in the middle and add the egg and milk. Stir well, adding more milk if necessary. Add salt, sour cream, rosemary (if using) and 1 tbsp. of olive oil. Mix until well combined, grease a square baking dish with the remaining tablespoon of olive oil. Pour batter into the dish, bake at 360 degrees for 45 minutes to an hour. Makes one large loaf of cornbread.
Note: The cornbread pictured below was made with…gasp….white cornmeal. What can I say? The grocery store was out of yellow cornmeal. Otherwise the recipe is the same.;)