According to my father, who was raised on homemade southern cornbread, this cornbread from a box was "Yankee Cornbread." I think his argument was that it was too sweet, or maybe it was because it was from a box, or because my mom was from Nebraska (and yes, I realized Nebraskans are Mid-Westerners-but to some Texans anything north of the Red River would be considered 'Yankee')...whatever the reason that cornbread was not *real* cornbread.
Well, I wonder what he'd think of this cornbread. It is sweet and wait for it...wait for it...OK here it is...and loaded with CHOCOLATE! It would be perfect for brunch served with coffee or tea. And I'm pretty sure it could be a yummy midnight snack too.
Casa Luna's Chocolate Chip Cornbread
Bon Appetit October 2008
Nonstick vegetable oil spray
1 1/4 cups flour
3/4 cup cornmeal
1/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup semisweet chocolate chips
1 cup whole milk
1/4 cup canola oil
2 large eggs
- Preheat oven to 375 degrees F. Spray 9x5x3 inch metal loaf pan with nonstick spray.
- Whisk flour, cornmeal, sugar, baking powder and salt in a large bowl. Stir in chocolate chips.
- Whisk milk, canola oil and eggs in a medium bowl. Add milk mixture to dry mixture; stir until just blended. Transfer to prepared pan.
- Bake bread until tester inserted into center comes out clean, about 35 minutes. Cool 10 minutes. Invert cornbread onto a rack. Cool slightly. Serve warm or at room temperature.