This fluffy cornbread is perfection. Light, fluffy, sweet and a great addition to any meal.
The weather here in Utah has actually been quite mild for January which has been really nice. We really haven’t had any snow since Christmas and that actually melted pretty quickly. I love it but then again I don’t ski or snowboard. This no snow hasn’t been welcomed by my dad as much either (he doesn’t ski either) but he does own a snowplowing business which means he has had no business.
It has been cold though which means we are still in soup and chili mode when it comes to meals. I know that the big Super Bowl game will be coming soon so I wanted to give you some ideas on how to make your game day fun, have some delicious food and NOT spend a million hours in the kitchen preparing.
I started off sharing dessert which are donuts with homemade buttercream frosting. Â You can read that post here.
Today I am sharing our favorite cornbread recipe that I served with Bear Creek Darn Good Chili Mix, I add a pound of cooked ground beef to it. Â It is one of our favorite chilis because it is so easy to make. You can get it at most grocery stores or order here on Amazon.
The recipe for this cornbread is for a 9X13-inch pan, but for game day I just put them into mini muffin tins and baked for 7-9 minutes. Â You could totally do the same and make a ton of mini muffins or you could make regular sized muffins or just bake as normal in the 9X13 inch pan. Â It is totally up to you because they all taste the same!
Whatever way you decide to make them, you are going to want to save this recipe for later.
| Prep Time | 10 minutes |
| Cook Time | 35 minutes |
| Servings |
Pan
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- 1 cup cornmeal
- 3 cups flour
- 1 1/4 cup sugar
- 2 Tbsps baking powder
- 1 tsp salt
- 2/3 cup oil
- 6 Tbsp butter melted
- 4 eggs beaten
- 2 1/2 cup milk
Ingredients
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- Heat oven to 350 F. In a large mixing bowl combine dry ingredients, make a well in the center and add oil, butter, eggs, and milk. Stir until just mixed. Bake in an 9X13-inch pan at 350 degrees for 30-35 minutes or until edges are slightly turning brown.
If baking in a mini muffin pan bake at 350 for 7-9 minutes or until toothpick in largest muffin comes out clean when tested.
