Chocolate Chip Cornbread.

I love alliterations, if you haven’t already figured that out.

I am pretty sure one of my many restaurant concepts that evolve every day in my mind involves a restaurant with a menu completely derived from alliterations. Overdone? Maybe, maybe not?

Chocolate Chip Cornbread included in that menu…. I think I could be on to something.

From the simple ingredients it takes to put together this awesome snack/appetizer/side/dessert/breakfast/late night munchie comes a simple spin on a comforting cuisine. I am actually not sure why I hadn’t thought of this idea till now.

What do I associate with cornbread besides love, family, fried chicken, and yes, admittedly a childhood obsession and overfeeding of cuisine from the then named, “Boston Chicken”. Therefore, I am absolutely positive that adding chocolate to the list of cornbread associations is by no means out of place. Doesn’t chocolate represent love and warmth? Yes, Hallmark built a holiday to celebrate love based on cards and chocolates!

 

Chocolate Chip Cornbread

Print and Preheat Your Oven.

Loaf can be cut into 8-10 slices

Preheat Oven to 375 degrees

Prep 9x5x3 inch loaf pan with butter

 

Ingredients


1 ¼ cups all-purpose flour

1 cup cornmeal

½ cup sugar

2 tsp baking powder

¼ teaspoon salt

½ cup semisweet chocolate (broken up)

1 cup Buttermilk

¼ cup canola oil

2 large Eggs

 

Directions

Start with a large Bowl. Combine using a whisk the appropriate measurements of Flour, Cornmeal, Sugar, Baking Power and Salt.

To prepare the chocolate chunks, take half to ¾ of a bar of semisweet chocolate and break it up using a heavy item in a Ziploc bag. Using a broken bar instead of Chips helps distribute the chocolate more evenly! Once this is complete, add the chocolate pieces to the dry ingredients.

In a smaller bowl, use the whisk to combine each of the wet ingredients, the buttermilk, canola oil, and eggs.

Being careful not to over mix, add the wet ingredients into the dry ingredients.

Pour the batter into the prepared loaf pan, tap it against the counter to remove air bubbles, and place it in the oven.

Set the time for 28 minutes and check to see if the tester comes out clean… Maximum baking time is 35 minutes.

Allow the loaf to cool for 10 minutes before removing it from the pan to cool fully on a rack.

Slice and serve as you wish…

Making this a day ahead is by no means discouraged… Neither is throwing a slice in the toaster and slathering it with butter.


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