Chocolate Chip Cornbread Recipes

CHOCOLATE CORNBREAD

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.

TORTILLA CHIP CORNBREAD

Steps:

• Note: pulse tortilla chips in a blender or food processor to get them finely crushed. It's okay if they aren't as finely crushed as cornmeal; just get them as small as you can.
• Mix dry ingredients in a medium bowl.
• In a separate bowl, mix butter/margarine, milk and egg.
• Pour wet ingredients into dry, and stir just until combined. Mixture may be slightly lumpy. Pour batter into a greased 8x8-inch square baking dish.
• Bake at 400 degrees for 20-25 minutes or until a toothpick inserted in the center comes out clean.

CHOCOLATE CORNBREAD

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.

CHOCOLATE CHIP CORNBREAD

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.