Ingredients
-
-
1 1/4
-
3/4
-
1/4
-
2
-
1/4
-
1/2
-
1
-
1/4
-
2
-
-
-
-
-
Directions
Chocolate Chip Cornbread, From bon appetit magazine — a Casa Luna Bed & Breakfast recipe! The unusual addition of chocolate enhances the moistness and roasty corn flavor of this breakfast loaf Can also be made as muffins –, So good!, I really loved this cornbread Despite the ingredients, the cornbread is not overly sweet and the chocolate chips add a delicious, slightly-bitter, only-a-bit-sweet filling used a muffin tin to make mini-cornbreads, and they reminded me of a savory chocolate twinkie Very, very good
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Steps
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1
Done
|
Preheat Oven to 375 Degrees. (for Glass Loaf Pan, Reduce Oven Temp to 350f.). |
|
2
Done
|
Spray a 9x5x3 Inch Metal Loaf Pan With Nonstick Spray. |
|
3
Done
|
in a Large Bowl, Whisk Flour, Cornmeal, Sugar, Baking Powder, and Salt. |
|
4
Done
|
Stir in Chocolate Chips. |
|
5
Done
|
in a Medium Bowl, Whisk Milk, Canola Oil, and Eggs. |
|
6
Done
|
Add Milk Mixture to Dry Ingredients; Stir Just to Blend. |
|
7
Done
|
Transfer to Prepared Pan. Bake Bread For About 35 Minutes, Until Tester Inserted in Center Comes Out Clean. |
|
8
Done
|
Cool 10 Minutes. Invert Cornbread Loaf Onto Rack ~ Cool Slightly and Serve Warm, or at Room Temperature. |
