CHOCOLATE CHIP CORNBREAD
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 --
Provided by KerfuffleUponWincle
Categories Quick Breads
Time 45m
Yield 8 serving(s)
Number Of Ingredients 10
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.
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