Chili and cornbread, pinto beans and cornbread: What could a be better pairing?!
Texas Ranger, Retired, Frank Malinak’s Chili or Pinto Beans, Instantly both call for cornbread as the perfect accompaniment. On the trail, a Texas Ranger would have most likely used a cast iron skillet, and quite honestly – it’s my favorite way to make cornbread.
The added cheese and frozen corn gives it that extra comfort food element. I also like to add a chopped jalapeño, a little extra cheese and chopped onion to beef it up. You can also substitute the EVOO with bacon drippings if you so desire.
I know it sounds a little crazy, but I’ve also topped this cornbread with a little honey. The sweet and savory are delightful.
If you freeze a a portion – which works beautifully, I recommend warming it back up in the oven as opposed to the microwave – it will add back the crispiness.
Cheesy Crispy Cornbread
- 10 inch cast iron frying pan
- 1 cup cornmeal
- 1/2 cup flour
- 1 tbsp baking powder
- 1 tbsp sugar
- 1 tsp dried, minced garlic
- 1 tsp onion powder
- 1/2 tsp kosher salt
- 1 cup cheddar cheese
- 1/4 cup chopped onion
- 1 cup milk
- 4 tbsp EVOO, divided
- 1 large egg, beaten
- 3/4 cup frozen corn
- Preheat a 10 inch cast iron frying pan in a 350 degrees oven.
- Whisk together the cornmeal, flour, baking powder, sugar, garlic, onion powder, and salt.
- Add remaining ingredients (only 3 tbsp EVOO) and stir until just combined.
- Remove pan from oven and add 1 tbsp EVOO to pan - spreading to cover. Pour batter into pan and return to oven.
- Bake for 35 minutes or until golden brown.