This lovely breakfast cake graced our Sunday morning table. Served warm with butter, it was outstanding. If you are like me, I have always placed cornbread in the savory category of foods, however with chocolate chips, it is the perfect coffee companion.
I recently found this recipe in an old issue of Gourmet Magazine. I must admit I do miss that publication, however I found a stack of about five old issues I had never looked at, what a score.
After the Cornmeal-Blueberry Scones, I wasn’t done with cornmeal and craved something else, well…”corny”.
Anyways, this little cake is moist with the perfect layers of sweetness. I was given an all around thumbs up for this one. I guarantee you will too, give it a try.
Sift and whisk together flour, cornmeal, sugar, baking powder and salt in a large bowl.
Stir in chocolate chips.
In a medium bowl, mix together milk, oil and eggs.
Add milk mixture to the dry ingredients; stir just enough to blend. Pour into a 9 x 5 x 3 metal loaf pan that has been coated with nonstick cooking spray. Bake in a 375 degree oven for 35 minutes or until an inserted toothpick comes out clean.
Cool for 10 minutes in the pan. Invert carefully onto a cooling rack. Cool slightly.
Slice and serve warm with lots of butter.
Chocolate Chip Cornbread Breakfast Cake
Adapted from Gourmet Magazine
1-1/4 cups all-purpose flour
3/4 cup yellow cornmeal
1/4 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup semi-sweet or bittersweet chocolate chips
1 cup whole milk
1/4 cup canola oil
2 large eggs
Sift and whisk together flour, cornmeal, sugar, baking powder and salt in a large bowl. Stir in chocolate chips.
In a medium bowl, mix together milk, oil and eggs. Add milk mixture to the dry ingredients; stir just enough to blend. Pour into a 9 x 5 x 3 metal loaf pan that has been coated with nonstick cooking spray. Bake in a 375 degree oven for 35 minutes or until an inserted toothpick comes out clean.
Cool for 10 minutes in the pan. Invert carefully onto a cooling rack. Cool slightly.
Slice and serve warm with lots of butter.
One Year Ago: I Have to Sit On My Hands
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