One of my most favorite things to have with chili is of course, cornbread. My hubby and I LOVE sweet cornbread and love trying new versions of it. Sometimes I make it with corn in the recipe, other times I use jalapenos, green chilies, etc. Last week, I made a big batch of our Game Day Chili. The Seahawks were playing and what better way to watch the game, then with a bowl of chili and a piece of cornbread. Since making cornbread was a last minute idea I had, I didn’t have any add in’s on hand. I used honey to sweeten it up a bit and the whole family loved it. Not only did it have a slight sweetness to it, but it was moist, and you could actually taste the honey used in it. My kids went crazy over it and each had two pieces. If you are a cornbread fan, you should definitely try this!! Go Seahawks!!!!
- 3/4 cup yellow cornmeal
- 1 1/4 cup flour
- 1/2 cup sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/4 cup vegetable oil
- 2 tbsp melted butter
- 2 eggs
- 1 cup milk
- 2 tbsp honey (local raw honey is best)
- In a large bowl, combine the cornmeal, flour, sugar, baking powder, and salt.
- In a separate bowl, combine the vegetable oil, melted butter, eggs, milk, and honey.
- Slowly add the wet mixture to the dry mixture and stir until just combined.
- Grease an 8×8 baking pan and pour batter into it.
- Place pan in a preheated oven, 350, and bake for about 25-30 minutes, or until cooked through and slightly golden brown.
- Remove from oven and slice into desired sized pieces.