Smoked Chili Cornbread
Your cornbread will soon become legendary.
1 C all purpose flour
1 C cornmeal
1/4 C sugar
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 C (packed) Grafton Village Smoked Chili, shredded
1 C buttermilk
2 large eggs
1/4 C unsalted butter, melted and slightly cooled
Preheat oven to 400°F. Grease or butter 8 x 8-inch metal baking pan or large cast-iron skillet.
Whisk flour, cornmeal, sugar, baking powder, baking soda and salt in large bowl. Stir in cheese. Whisk buttermilk, eggs, and melted butter in a separate bowl. Add buttermilk mixture to dry ingredients and stir gently until just mixed. Transfer batter to prepared pan.
Bake until bread is golden on top and toothpick inserted into center comes out clean, approximately 25 to 35 minutes (varies depending on baking pan). Can be made a day ahead; cool completely, cover and store at room temperature.
This savory cheesy cornbread is an excellent side for BBQ ribs, chili, soup, breakfast or any other meal you want to make special.