Chunky Corn Bread

Corn bread is the perfect compliment to certain meals, so I always have the ingredients on hand to whip up a batch on a moment’s notice to make even a small, uneventful dinner a little more interesting. I’ve altered a few different recipes to create one of my own.

Ingredients:

1 cup yellow corn meal
1 cup whole wheat flour
2 tsp baking powder (a little less if at altitude)
1/2 tsp baking soda (little less at altitude)
pinch of sea salt
1/4 cup melted butter (trust me on this. don’t substitute with an oil)
1/4 cup maple syrup
2 eggs
1 cup buttermilk
1 cup fresh (or frozen) corn kernels

Combine the dry ingredients in one bowl and the wet in another (including the corn kernels). Pour the wet ingredients into the dry and mix until it is all combined, but don’t over mix it to death. Pour into buttered baking dish, pan, muffin tray, or whatever you are using, and bake at 400 until a toothpick or knife inserted into the center comes out clean. Baking time will vary depending on the size of your pan: muffins might be done in 10 minutes or so, mini loaves in 15, and full-sized pans in 25. When it is nicely golden brown, remove from oven and let cook in the baking dish for 10 minutes or so before removing to cool completely on a wire rack. Enjoy.