As fond as I am of Jiffy corn muffin mix, sometimes it's nice to have a heartier cornbread that doesn't double as dessert. Especially along with chili.
This made a super dense, savory corn bread.
From How to Cook Everything, using more or less the 'Corny Corn Bread' variation. I'm quite excited to try the 'Bacon Corn Bread' listed right under it, but thought it might be a bit rich with chicken chili.
Corny Corn Bread
1-1/4 c. buttermilk (or, as I used here, regular milk with 1 T white vinegar stirred in)
3 T butter
1-1/2 c. cornmeal
1/2 c. flour
1-1/2 t baking powder
1 t salt
1 T sugar
kernels from 1 ear of sweet corn (or 1 c. frozen corn)
Preheat oven to 375; make sour milk if not using buttermilk.
Put butter in pan or skillet; heat on stove (if pan is stovetop safe) or in oven (if not). It will melt and turn all nutty smelling; take it off of the heat before it burns.
Mix together dry ingredients in a bowl; mix the egg into the buttermilk. Stir the buttermilk mixture into the cornmeal mixture. Stir in the corn.
Pour the batter into the pan; bake for 30 minutes.
NOTE: Yes, the milk with vinegar looks icky and smells weird. It's sour milk; it's supposed to. (Sadly, the picture of the lumpy milk-- white lumps in a white liquid-- did not come out on my little point and shoot.)