Partly because I’m always entering in the bocce chili cookoff ever year, partly because I’m a slow cooker lover, but we eat a lot of chili in this house.
Lots of chili = lots of cornbread.
Now cornbread has a lot of applications – sometimes you want to crumble the cornbread into your chili. Sometimes, you need a compliment, a supporting bread to help the chili along. Sometimes, you want a cornbread which on its own will elevate your meal to perfection.
This is my favorite cornbread of ever.
This cornbread is filled with butter, sugar and cheese and who cares, it’s delicious.
It’s the tastiest, creamiest cornbread you have had this month.
It’s comforting yet exciting.
Yes, the cornbread in the photo is in muffin form, but it also works in loaf form, in cake form and in the form of Bundt. Pick your form.
Go make it.
I implore you.
Malcolm’s Corn Bread
2 sticks of butter, room temperature
1 cup sugar
4 large eggs
7 ounce can of diced, roasted green chilies, drained
1 12 ounce can of creamed corn
1 cup grated cheddar cheese
1 1/2 cups flour
1 cup yellow cornmeal
4 teaspoons baking powder
1/2 teaspoon salt
Preheat the oven to 350 degrees F.
Grease a 9