Tuesday Treats - Chocolate Chip Cornbread

This recipe is incredibly easy to make, and perfect for breakfast. The chips bring the perfect amount of sweet to the savory cornbread, and served with butter makes a fun breakfast, and great for company. Next time I will make it in my mini-loaf pan so we each can have a baby loaf to ourselves.

Preheat oven to 375.
Combine dry ingredients in a large bowl.
1 1/4 cup all-purpose flour
3/4 cup yellow cornmeal
1/4 cup granulated sugar (scant)
2 teaspoons baking power
1/4 teaspoon salt
1/2 cup semi-sweet chocolate chips

Stir in chocolate chips.

Combine wet ingredients in a medium bowl. Whisk to combine. I love the word whisk.
1 cup whole milk
1/4 cup canola oil
2 large eggs
Add the wet ingredients to the dry ingredients and stir until combined.

Pour into a greased loaf pan. I used cooking spray.

Bake for 35 minutes, or until a toothpick inserted in the middle comes out clean. Let it cool in the pan for a little while, around 10-15 minutes, then cool on a rack or serve warm, with butter. Reheat before serving if not serving immediately.

Chocolate Chip Cornbread

1 1/4 cup all-purpose flour

3/4 cup yellow cornmeal

1/4 cup granulated sugar (scant)

2 teaspoons baking power

1/4 teaspoon salt

1/2 cup semi-sweet chocolate chips

1 cup whole milk

1/4 cup canola oil

2 large eggs

Combine dry ingredients in a large bowl. Stir in chocolate chips. Combine wet ingredients in a medium bowl. Whisk to combine. Add the wet ingredients to the dry ingredients and stir until combined.

Pour into a greased loaf pan. I used cooking spray.

Bake for 35 minutes, or until a toothpick inserted in the middle comes out clean. Let it cool in the pan for a little while, around 10-15 minutes, then cool on a rack or serve warm, with butter. Reheat before serving if not serving immediately.