Quick Cornbread

This is a basic and quick recipe you can whip up if you need a side for your weeknight stew or soup. You can adjust things slightly to suit your preferences and still get good results.

Yield: 10-12

Author: Dontmissmyplate

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Quick Cornbread

Cornbread, or chimodo as I knew it growing up is common in many Zimbabwean households as a cheap, easy, filling tea time snack, perfect for guests. that version on the drier, denser side. In the US, it tastes sweeter, with added moisture and ingredients ranging from chopped jalapenos and honey to sweet corn kernels. This recipe meets in the middle. It seems like something in between is when you get some of the best tasting cornbread!

Prep time: 10 MinCook time: 40 MinTotal time: 50 Min

Ingredients

• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 1/2 cups buttermilk
• 1/3 cup butter, melted
• 1 1/2 cups cornmeal, coarsely ground
• 1/2 cup corn kernels (optional)
• 1 teaspoon salt
• 1 egg
• 2 tablespoons sugar
• 1/2 teaspoon baking soda
• 1 teaspoon vanilla extract

Instructions

1. In a large bowl, whisk the flour, baking powder, cornmeal, salt, sugar, and baking soda together until evenly mixed.
2. In a separate bowl, beat the egg with the milk and vanilla, add to the dry ingredients. Mix until the batter is smooth.
3. Add the butter and corn kernels or creamed corn, mix until well incorporated.
4. Bake at 400F for 30 minutes or until a toothpick comes out clean in the center - you may need an extra 5-10 minutes. Set aside to cool before slicing.
5. Serve warm with butter and honey.

Nutrition Facts

Calories

205

Fat (grams)

7.8 g

Carbs (grams)

29.7 g

Sugar (grams)

4.6 g

Protein (grams)

4.9 g

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

Please credit dontmissmyplate.