Cornbread - Cake you can eat for dinner!

Anyone else dreaming of the Stampede'? The weirdest 10 days of Calgary’s summer where everything becomes cowboy themed and it’s socially acceptable to wear a cowboy hat in any circumstance. Glorious! Well with cowboy themed things come chili and what goes with chili? CORNBREAD! Yee HAW! Cornbread is a super easy quick bread that you can stir together and pop into the oven while your chili is cooking, or equally as delicious made into muffins in the morning! So many options!

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The corniest of breads!

Cornbread

Yield: one 8”x8” pan or a cast iron skillet

Preheat your oven to 350*F

• 1/2 cup Butter, melted

• 2/3 cup Sugar

• 2 Eggs

• 1 cup Sour Cream (can replace with 1 cup buttermilk, yogurt, or 1 cup of milk with 1 teaspoon vinegar or lemon juice)

• 1/2 teaspoon Baking Soda

• 1/2 teaspoon Salt

• 1 cup Flour

• 1 cup Cornmeal (I like Yellow cornmeal for the colour, but white will work too!)

• Fun flavourings: I used 2 Tablespoons chopped cooked bacon, 1 Tablespoon chopped pickled jalapeños, and 1/2 cup grated cheddar cheese. Other delicious things you can add are whole corn kernels, caramelized onions, roasted red peppers. Or for a sweet variety, blueberries and lemon zest!

1. In a large bowl mix together your melted butter, sugar and eggs.

2. Add the sour cream, baking soda and salt. Stir to combine.

3. Stir in your flour and cornmeal.

4. Stir in any flavourings you want to add like cheese or bacon! Now pour into a greased 8”x8” baking dish.

5. Bake for 30-40 minutes or until its lightly golden, springs back to the touch and a toothpick inserted into it comes out clean.

6. Now enjoy! YAHOO!

It's the corniest bread in town!