Chili Cornbread
This is so yummy and it goes great with soups and stews or as a snack and you can add things to it that you like cheese fresh jalapenos etc
This is so yummy and it goes great with soups and stews or as a snack and you can add things to it that you like cheese fresh jalapenos etc
- 1 1/4 cups flour
- 1 tablespoon baking powder
- 1 1/2 cups cornmeal
- 1/2 teaspoon salt i added less
- 3/4 cup milk i used 1 can cream corn instead of miilk
- i large egg
- 1/4 cup canola oil you can add less if desired
- 1/4 cup honey less if desired
- 1 (4oz) can green chilis or jalapeno pepper
- 1/4 teaspoon cayanne pepper or less, depends if you like spicy
- Carbohydrate 63.0117611409368 g
- Cholesterol 1.80000000152163 mg
- Fat 9.1905877189592 g
- Fiber 3.78706051827667 g
- Protein 6.62772126045007 g
- Saturated Fat 1.09494770965697 g
- Serving Size 1 1 Serving (131g)
- Sodium 2441.85558338365 mg
- Sugar 59.2247006226602 g
- Trans Fat 0.608063334206792 g
- Calories 342 calories
Step-by-step
- Preheat oven to 400(F) degrees.
- In a large bowl combine cornmeal, flour, baking powder and salt together stir to blend.
- Add liquid ingredients, mix lightly, add chilies and cayenne, fold in with spatula.
- Lightly grease an 8 inch pan (square ) or a small loaf pan, you could also use muffin tins too.
- Bake until a toothpick comes out clean.
- Approximately 20 -25 minutes.
Why is this batter so thick, and should it pour or drop into the pan? Achieving the right structural balance in a quick bread relies entirely on starch hydration and fat distribution. Cornmeal lacks the gluten network found in wheat flour. Without careful mixing, baked corn products turn into dense, gritty bricks. Folding the wet ingredients into the dry items just until moistened prevents the formation of tough gluten strands while allowing the cornmeal time to absorb the surrounding liquids.
The Mechanics of Cornmeal Texture
Coarse-grind cornmeal produces a distinct, sandy crunch, whereas finely ground meal yields a cake-like interior. Baking powder activates immediately upon contact with moisture and heat. Preheating the oven to 400 degrees Fahrenheit ensures that the chemical leavening agents generate carbon dioxide rapidly, expanding the batter before the starch sets. Fold green chilis and cayenne pepper into the base gently so the dense particulates do not sink to the bottom of the baking dish during the initial minutes in the oven. Watch for the edges to pull away from the pan and insert a wooden toothpick into the center; a clean extraction confirms the internal starches have gelatinized completely at 20 to 25 minutes.Storage and Reheating Physics
Starch retrogradation causes baked goods to firm up and stale rapidly at room temperature. Wrap cooled portions tightly in plastic film to lock in residual moisture for up to two days. Alternatively, freeze individual squares for up to two months. Thaw frozen portions completely at room temperature, then place them in a 350-degree oven for five minutes to recrisp the outer crust without drying out the interior crumb.
