Sunday, January 31, 2016

Chocolate Chip Cornbread in a Cast Iron Loaf Pan

I have a vast collection of Cast Iron Cookware.  Cornbread isn't just for Dinner anymore. Here's a great alternative to Breakfast Coffee Cake. Maybe it's a Texas thing to add Chocolate to our Cornbread and serve it for Breakfast. The addition of Chocolate Chips is delicious.

Chocolate Chip Cornbread in a Cast Iron Loaf Pan

Here's what you'll need:
Preheat the oven to 375 degrees.
1 - Cast Iron Loaf Pan brushed well with butter.

1 1/4 C Flour
3/4 C Cornmeal
1/4 C Sugar
2 tsp Baking Powder
1/4 tsp Salt
1 C Chocolate Chips. I use Hershey's Special Dark or Guillard Dark.
1 C Whole Milk
1/4 C Vegetable Oil
2 Eggs

In a large mixing bowl:
Baking Powder
Whisk well by hand.

Chocolate Chips
Fold in just to incorporate.

In a medium mixing bowl:
Whisk well.

Carefully fold into dry ingredients just to combine. Don't overmix.
Pour into the Loaf Pan.
Bake 35 minutes.
Remove Pan to a rack to cool for 10 minutes.
Invert onto a rack to cool completely.
Transfer to a serving platter.
Serve with softened butter.

Peace in the Kitchen!

No comments:

Post a Comment