Butter Always Wins: Best Cornbread Ever!

November is here in all of its pre-winter glory: gray skies, chilly breezes and the crunch of fallen leaves underfoot. Nightfall arrives earlier now, coaxing us to snuggle up and stay inside where it's cozy and warm -- and where the table is set with steaming bowls of thick, spicy chili and golden slices of sweet, buttery cornbread on the side.

I started out planning on posting my latest recipe for an easy Turkey & Black Bean Crock Pot Chili, but then I made an amazingly delicious cornbread, and realized this is the recipe I should be featuring this week. So here goes.

Buttery Buttermilk Cornbread
Ingredients:
1 stick (1/2 cup) of good quality unsalted butter (do NOT use margarine)
2/3 cup of white sugar
2 large eggs
1 cup buttermilk
1/2 tsp baking soda
1 cup superfine cornmeal
1 cup all purpose flour
1/2 tsp salt
1/4 tsp chili powder (optional)

 Minimal MESS/ingredients/clean-up: Category 1

 To Do:

  • Preheat oven to 375 degrees.
  • Melt the butter in a small pan or via the microwave, and cool slightly.
  • In a large bowl, mix together the butter and sugar, followed by the eggs and then the buttermilk, until well combined.
  • Add in the dry ingredients through salt.
  • Pour batter into a greased 8" or 9" square baking pan, separate batter into mini loaf pans, or distribute evenly into muffin tins (don't fill to the top).
  • Sprinkle with chili powder, if using. (Note: I made one loaf topped with the chili powder to go with the chili, but left the other loaf plain so I could have it for breakfast with jam.)
  • Bake about 30-35 minutes until no longer wet in the middle.
  • Let cool, and serve with your favorite chili.
Yum!
xoxo

P.S. Gourmess' Quick Turkey & Black Bean Crock Pot Chili: In a skillet over medium-high heat, brown a mix of 1 lb each of ground turkey and ground turkey breast, and season to taste with salt, cumin, chili powder, garlic powder and pinch of cinnamon. Stir in 1-2 cups of chopped rainbow peppers and turn off heat. Transfer the turkey/pepper mixture to your crock pot and stir in 1 cup diced tomatoes (with juice), 1 cup of your favorite chili, and 1 can (about 15 oz.) of your favorite black bean soup. I also stirred in 1/4 teaspoon of adobo chile sauce for some smoky heat. Cover and set to low, about 8 hours. Before serving, stir and adjust seasonings -- add more cumin, salt, chili and garlic powder. Scoop chili into bowls and top with sour cream or plain greek yogurt, shredded cheese and a dash of hot sauce. And of course the delectable cornbread from above.
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