This is my go-to recipe for cornbread. Again, another recipe from a friend that I have been making for years. It is so damn good I take leftover, if there are any, to work for breakfast – split it open, toast it in the toaster oven and cover it in Kerry Gold Irish butter. One of the best breakfasts, um, ever. Sometimes I gild the lily and add some extra-sharp cheddar before the toasting.
Now I must make this for the upcoming week at work.
That said, this is what I make to go with chili. I want the cornbread in the bottom of the bowl and chili on top with some extra sharp cheddar, scallions or chives, and sour cream. Oh, and a squeeze of lime never hurt this party.
1 cup self-rising cornmeal (you can make this if you just have plain cornmeal)
2 large eggs
1 small can of cream corn – I use Publix brand, it is really good.
1 cup sour cream
1/2 cup canola oil
Preheat oven to 400 degrees. Spray a 9×9″ baking dish with cooking spray. Combine all ingredients, mixing well. Pour into pan and bake for 20 – 30 minutes. You will know it is finished when it starts to pull away from the side and the bottom is slightly brown (that is, if you are using a glass baking dish).
Source: Dawn Randle Jennings