Chocolate Cornbread Recipes

Steps:

• Preheat oven to 375 degrees. (For glass loaf pan, reduce oven temp to 350F.).
• Spray a 9x5x3 inch metal loaf pan with nonstick spray.
• In a large bowl, whisk flour, cornmeal, sugar, baking powder, and salt.
• Stir in chocolate chips.
• In a medium bowl, whisk milk, canola oil, and eggs.
• Add milk mixture to dry ingredients; stir just to blend.
• Transfer to prepared pan. Bake bread for about 35 minutes, until tester inserted in center comes out clean.
• Cool 10 minutes. Invert cornbread loaf onto rack ~ cool slightly and serve warm, or at room temperature.

Steps:

• Mix all dry ingredients together.
• Mix all wet ingredients together.
• Combine both til mixed well.
• Pour into a greased 8x8 inch baking dish.
• Bake at 400 degrees for about 25-35 minutes or til center of bread springs back when light pressed.

Steps:

• 1. Mix all dry ingredients together.
• 2. Mix all wet ingredients together.
• 3. Combine both til mixed well.
• 4. Pour into a greased 8x8 inch baking dish.
• 5. Bake at 400 degrees for about 25-35 minutes or til center of bread springs back when light pressed.

Steps:

• Heat the oven to 400°F. Spray the bottom and sides of an 8-inch square pan or 9-inch round cake pan with the cooking spray.
• In a 1-quart saucepan, heat the butter over low heat until melted.
• In a large bowl, beat the melted butter, milk and egg with a fork or wire whisk until well mixed. Add the cornmeal, flour, sugar, baking powder and salt all at once; stir just until the flour is moistened (batter will be lumpy). Pour batter into the pan; use a rubber spatula to scrape batter from bowl. Spread batter evenly in pan and smooth top of batter.
• Bake 20 to 25 minutes or until golden brown and a toothpick inserted in the center comes out clean. Serve warm.