a great side: cheesy cornbread

I'm not a huge fan of cornbread. It can be dry or too moist or even greasy. But sometimes cornbread can be perfect, especially when served with a really spicy vegetarian chili or a colourful black bean salad. For me, it's something that doesn't stand up too well on its own, but it sure makes a great accompaniment.

This cornbread isn't too sweet or heavy. Its got a nice bit of texture from the frozen corn and the cheese is always a nice touch! Plus, it's super quick to whip up a batch in time for dinner. Don't have buttermilk, just use milk plus a teaspoon of vinegar for the same effect (or mix a little plain yogurt into the milk). Leftovers can be eaten cold from the fridge, but I like it best heated up in the oven for a bit just so the sides can get nice and crisp.

cheesy cornbread
1 c all purpose flour
1 c yellow cornmeal
2 t baking powder
1 t baking soda
1 t salt
3/4 c + 1/4 c grated cheddar cheese
1 1/4 c buttermilk
1/2 c frozen corn
1/4 c maple syrup
2 eggs, beaten
1/4 c canola oil

Preheat oven to 400. Mix together the first 6 ingredients, flour to 3/4 cup of cheese, reserving the rest of the cheese as a topping. In another bowl, combine the wet ingredients, buttermilk to oil and pour into dry mixture, careful not to over mix. Pour batter into a greased 9x12 pan and top with remaining cheese. Bake for 18-20 minutes or until tester comes out clean.