Since cornbread goes so well with chili, and chili is for a crowd- this will make enough for about 18 servings. The recipe may be scaled down, of course. Can be made in corn-shaped iron moulds, skillets- even as cute muffins.
- 4 cups unbleached flour
- 3 cups yellow cornmeal
- 1 cup sugar
- 4 tbs baking powder
- ½ tsp cayenne pepper (or 1 tsp of cracked black pepper)
- 2 tsp salt
- 8 eggs
- 4 cups whole milk
- Grease two 13×9-inch glass or metal roasting pans. In a bowl- combine flour, cornmeal, sugar, baking powder, pepper and salt. In another bowl, beat the eggs and milk together. Add the cornmeal mixture to the milk and eggs, stirring just to combine. It will be lumpy- do not over-mix. Pour the batter into the baking pans, skillets or muffin tins. Bake in a preheated 350-degree oven for 30 minutes or until the tester comes out clean. Cool in the pan and cut into squares or wedges.
Variation: You can,if you like, add a cup of frozen corn kernels to the recipe, or a cup of grated cheese-or both!