Let me start off by asking, did this month fly by or is it just me?! I can’t believe that it’s already February! Luckily, this is one of the most fun months for me—between Roberto and mine’s anniversary, the Superbowl and Valentine’s Day, there are so many more excuses for me to bake lots and lots of goodies and eat them more guilt free than normal!
But warning! This post is all about the Superbowl and all about my unconditional love (Sorry Roberto) for the Patriots!
First off, the Patriots should be playing this coming weekend, and there are many reasons as to why they lost to the Broncos that are just unfair! There. Done being whiny!
More importantly though, even though the amazing, talented, super cute Patriot men won’t be running around on the 7th of this month, it doesn’t mean I will be sulking and not enjoying the game anyways—I mean there is still the Puppybowl to keep me happy…
As well as strange commercials I always look forward to, a lot of food that will be consumed, oh and the football game too. Whether it’s tacos, nachos, lasagna, chili, cake, cornbread, all of the hearty foods come out to play on Superbowl Sunday! A must have all season long is this cornbread. Roberto makes a huge pot of chili=cornbread on the side; we have some loaded up tacos=cornbread on the side; lots and lots of football=cornbread on the side.
You get the picture!
Besides the obvious reasons, why is this here cornbread the best, most incredibly corny recipe you ever did see?!
WELL! Not only is it oh so moist, but it is just the right amount of sweetness that you crave while shoveling chips, salsa, and wings into your mouth. There’s a slight uniqueness in the flavor because normally I am using a coconut-almond milk blend—it’s just what we use here in the Bem/Henry household—and that minor change just from the milk truly is a game-changer in this recipe.
Not convinced yet? This beautiful recipe below is the perfect vehicle for all of the flavors! I love a little bit of spice in my cornbread, along with cumin and/or cinnamon for some warmth, and let me tell you, this cornbread is beyond welcoming for all flavors! Want to keep it simple? Easy, take out the pepper, cumin and garlic. Feel like truly jazzing it up? Go crazy and add cayenne, cinnamon, chorizo and cheese!
Is this cornbread is as sweet and wonderful as the Patriots? Obviously :)
…Oh yes, I went there!
So, whether you love football, hate it, just watch the Superbowl to be social and eat a lot, or all of the above—this cornbread is an amazing addition, and it’s a staple in my life even after the big game is over! (Hell, it partners with some grilled summer seafood amazingly well, too—you’re welcome!)
I hope that you all are surrounded by the best of people this coming Sunday, and more importantly, that you bring this flavorful and moist cornbread to the party to truly cheer up all of us Pats fans for this Superbowl!
Sugar—7 oz, or 1 C
Flour—9 oz, or 1 ½ C
Cornmeal—4 oz, or ½ C + 3 TBL
Salt—0.3 oz, or 1 ½ tsp
Baking Powder—0.4 oz, or 2 ½ tsp
Crushed Red Pepper—2 tsp
Minced Garlic—0.25 oz, or ½ tsp
Milk—8 oz, or 1 C
Olive Oil—4.5 oz, or ½ C
Preheat your oven to 350˚ F.
In a bowl, combine all of your dry ingredients—flour, sugar, cornmeal, salt, baking powder, spices, garlic.
In a separate bowl, combine the eggs, milk and olive oil.
You may either do this with your mixer, or just using a spatula to fold the ingredients together!
Slowly add your wet ingredients until your dry.
Mix only until just combined.
Spray either an 8”x 8” pan or a loaf pan with nonstick spray.
Pour your cornbread batter into whichever pan, spreading evenly.
Sprinkle with turbinado/coarse sugar.
Bake in your preheated oven for 50 minutes, until it is golden and there are no parts that jiggle when you move the pan. Doing the toothpick test is great as well!
Remove from the oven and allow to cool slightly before taking it out of the pan, and to cool completely before cutting.