So, this is basically the corn bread I served my kids while they were growing up. I say basically because I changed the recipe just a bit to better fit today’s standards for culinary excellence and nutritional integrity. In other words, I greatly reduced the amount of sugar and substituted butter for the margarine called for in the original recipe. I also added a can of creamed corn and some corn kernels because they help keep cornbread moist without adding additional fat. But, the basic flavor in this updated version is still very similar to the cornbread I fed my kidlets, so that’s what really matters! 

Now I say “original recipe” with my fingers crossed because the real original recipe I found in my copy of Cooking with Gourmet Grains, copyright 1971 Stone-Buhr Milling Co. Seattle, Washington. But even in 1971 when I was only 27 years old, I was changing recipes left and right. So at least for this recipe, I’m going to use “original” with a bit of poetic license. (BTW, the Stone-Buhr website is a great resource for wonderful recipes. All tried and true.) But I digress…..

Anyway, this cornbread is really tasty, moist, and simple to prepare. You don’t even need a mixer. It’s absolutely wonderful with chili, stew, or any hearty soup.

• 1 c. yellow cornmeal 
• ½ c. unbleached all-purpose flour
• 1 T. sugar
• 2 T. baking powder (yes, 2 tablespoons) 
• 1½ tsp. seasoned salt
• ¼ tsp. granulated garlic
• 1 tsp. chili powder
• ½ c. finely grated Parmesan cheese
• 2/3 c. half & half   
• 2 lg. eggs  
• 1/3 c. melted unsalted butter
• 1 (14-oz.) can creamed corn
• 1 c. frozen corn, thawed and dried on paper towels
• 1 (4-oz.) can diced green chilies  
• 3 finely diced green onions (green stems and all)

Whisk together the cornmeal, flour, sugar, baking powder, seasoned salt, granulated garlic, chili powder, and Parmesan cheese in a bowl. In a separate bowl, whisk together the half-and-half, eggs, melted butter, creamed corn, corn kernels, green chilies, and green onions.

Pour wet mixture over the dry ingredients; mix just until blended. Scoop batter into a lightly greased 9×13-inch pan.  

Bake in a pre-heated 375 degree oven for about 35 minutes or until a pick inserted into center comes out clean. Serve warm if possible. Can be made ahead and refrigerated until ready to serve. Great warmed for breakfast and served alongside ham and eggs.