There's something about a good chili that just begs to be paired with cornbread. The meat and bean dish needs the simple heartiness cornbread offers and chili's take-your-breath-away heat is somehow tempered by the bread's neutral corn flavor.
This cornbread has been a favorite of mine since my mom sent the recipe my way a few years ago. It's a little bit sweet and has a softer texture than most. And I always struggle to keep myself from eating that second (or third!) piece.
Cornbread
Serves 4 - 6
3/4 cup cornmeal
1 1/4 cups milk
1 cup flour
1 1/2 tsp. baking powder
1/3 cup sugar
1/2 tsp. salt
1 egg
1/4 cup veggie oil
In a small bowl, combine cornmeal and milk.
Let stand for 5 minutes.
In a medium sized bowl, combine flour, baking powder, sugar and salt
Whisk cornmeal mixture, egg and oil into flour mixture.
Pour batter into a greased 8 x 8 inch pan.
Bake at 400 degrees for 30 - 35 minutes, until a toothpick inserted into the center comes out clean.
Serve warm with chili or stew.
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