Following our chili and cornbread meal on Victoria Day, a number of members commented on how tasty they found the cornbread. It was later learned that the recipe was one club member Kate Kajewski came upon many years ago. She has kindly provided it here for any who would like to once again enjoy this cornbread.

Savoury Cornbread

preheat oven to 400 F

mix dry ingredients:

1 c flour

1 c cornmeal

1/4 t salt

1 T baking powder

1/4 c sugar

combine “wet” ingredients: 

1/2 c melted butter (unsalted or if using salted, omit the salt from the dry ingredients)

1 c buttermilk or sour milk

2 eggs

chopped jalapeno (to taste)

grated sharp cheddar (to taste – I add a generous 1/2 c)

1 tin of niblet corn, drained

– add chopped jalapeno and grated sharp cheddar to the mixed dry ingredients to distribute equally throughout the batter.

– add “wet” ingredient mixture to the dry mixture and stir lightly until almost mixed then add the niblets and stir just until mixed.  This is a quick bread recipe so you don’t want to over mix as it will activate the gluten and toughen the batter.

– bake in a greased 8″ x 13″ pan for 20 – 25 minutes – until toothpick inserted in middle comes away clean.  It should be golden around the edges.  Enjoy! 🙂