Chilied Corn Bread

Pixabay.  As normal, I baked after dark.

Pixabay. As normal, I baked after dark.

A lot of the food bloggers I follow sing the praises of 84% or higher milk fat butter.

I’ve never actually been able to find it that high. But Tops has started selling a local Amish brand-and it was on sale for close enough to the price of regular store brand butter that I decided to try it.

I normally bake with unsalted butter but all they had was salted, so I cut back on the salt in the recipe. The change is acknowledged in the recipe.

This is a recipe from The Taylor Made Ranch, and I made a few slight changes. I used buttermilk in the place of milk, and the butter in place of oil. I like how it came out-firm but still nice and crumbly like I think that cornbread should be. We had this with steak, and it held its own against red meat.

*To cool the butter enough to avoid curdling the egg, measure your milk first and then add the butter to the milk. The milk cools the butter enough not to cook the egg.

Chilied Corn Bread

1 cup buttermilk

1 cup corn meal

1 egg

1 stick of butter, melted

4 tea baking powder

2 chilis, diced very, very fine

1/4 cup sugar

1/2 tea salt (1/4 if you’re using salted butter)

1 cup flour.

Pre heat oven to 425.

Line a 8×8 pan with parchment paper, or grease well.

*I baked this as a ‘dump’ recipe-I literally put everything in the bowl at once and stirred. Mix very well, and it should come out fine.

Bake for 20-25 minutes.



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