Munchie Monday: Hazel's Light Cornbread

 The other day I was browsing online and found a recipe for Hazel's Chili.  It looked good so I printed the recipe.  Just after I did that I found Hazel's Light Cornbread!  Lots of people like chili and cornbread so I gave it a try.

Hazel's Light Cornbread via PACC. (I made a couple of changes that seemed to work.)

1 cup cornmeal (We used medium cornmeal.  The texture takes some getting used to... but it really was not nasty)
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
4-6 Tablespoons sugar
1 teaspoon salt
1 cup buttermilk
1/3 cup soft butter
1 egg 

Whisk all the dry ingredients in a large bowl.  Add the egg and milk and mix well using a wooden spoon or spatula.  Add the very soft butter and mix well.

Scoop into a muffin top tin using a 2-Tablespoon scoop.  This recipe made 12 of the small muffin tops and 3 tops in the large muffin top tin using two scoops in each one.

Bake in a 400 degree F. preheated oven for 10 minutes.  Let sit for 1-2 minutes on a rack then remove from pan.

Dear One just wolfed several of them down. I buttered one then felt like that was depraved so I crumbled on in the bottom of my bowl then had a serving of chili on top.  It was really delicious!