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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 8 |
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From bon appetit magazine - a Casa Luna Bed & Breakfast recipe! The unusual addition of chocolate enhances the moistness and roasty corn flavor of this breakfast loaf. Can also be made as muffins - Ingredients:
nonstick vegetable oil cooking spray |
1 1/4 cups flour |
3/4 cup cornmeal |
1/4 cup sugar |
2 teaspoons baking powder |
1/4 teaspoon salt |
1/2 cup semi-sweet chocolate chips |
1 cup whole milk |
1/4 cup canola oil |
2 large eggs |
Directions:
1. Preheat oven to 375 degrees. (For glass loaf pan, reduce oven temp to 350F.).
2. Spray a 9x5x3 inch metal loaf pan with nonstick spray.
3. In a large bowl, whisk flour, cornmeal, sugar, baking powder, and salt.
4. Stir in chocolate chips.
5. In a medium bowl, whisk milk, canola oil, and eggs.
6. Add milk mixture to dry ingredients; stir just to blend.
7. Transfer to prepared pan. Bake bread for about 35 minutes, until tester inserted in center comes out clean.
8. Cool 10 minutes. Invert cornbread loaf onto rack ~ cool slightly and serve warm, or at room temperature.
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