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There is nothing better than a big bowl of soup or chili, on a cold winter night, with a slice of fresh baked corn bread on the side. Unless of course, it is a big slice of cornbread packed with mini pepperoni and cheese! Aahhh that'll hit the spot!
Winter's icy breath is breathing down my neck, and with each and every day that it creeps closer my body is craving huge bowls of steaming hot soup, stew, or chili, and all of the carbs that I can possibly cram into my body! I have a ton of soup recipes to choose from, so I have been a happy girl cooking up pots of soul warming goodness on, what seems like, a daily basis. But have seemed to be lacking in inspiration for carby accouterments to compliment these luscious bowls of yum. Plain rolls, biscuits, and cornbread have pretty much summed up my bread baking repertoire. Yawn borrrrrrrrrrrrrring!!
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- Kosher salt
- 1 cup buttermilk
- 1/2 cup milk
- 1 egg, lightly beaten
- 1/4 cup plus 2 tablespoons unsalted butter, separated
- 1 cup shredded cheddar cheese
- 1 cup Hormel Mini Pepperonis reserving a handful to place on top (Coupon for $1 off packages of Hormel Pepperoni products)
- 1/2 of a medium onion, finely diced
- 1 clove garlic, minced