Good morning! I hope that your Monday is off to a good start. It's starting to really feel like Fall around here - it's chilly! That means it's time to pull out our chili and soup recipes, friends! And what goes better with a hearty bowl of chili in the fall than cornbread?
As yummy as cornbread is, some of the recipes I've seen have a whole lot of sugar hiding in that bread! I was so happy when I found a recipe that tastes good AND is sweetened with honey, not sugar. Thanks Red Apron Girl!
I love that this cornbread is just sweet enough that it can stand alone, but it compliments any chili or stew recipe so nicely because it isn't too sweet. You know what else I love about this recipe? It's easy and quick. Have you guys noticed that I love easy and quick recipes by now? I'm sure you guys are right there with me!
Alright, enough of me chit-chatting, let's get into the recipe!
The ingredients you'll need are...
- 1 cup cornmeal
- 1 cup flour
- 1/4 cup honey
- 1 tbsp baking powder
- 1 tsp salt
- 1/3 cup oil (or melted butter)
- 1 egg
- 1 cup milk
The simple steps to make your cornbread are...
- Mix all ingredients.
- Put in greased 8x8 pan (or double batch in a 9x13).
- Bake at 400 degrees for about 22 minutes.
Yup, that's all it takes! It's so easy and SO good. Stay tuned for my turkey chili recipe - it's been in our recipe line-up for a good three years now, and rightfully so! This cornbread goes great with it, and it's the perfect Football Sunday meal (besides pizza, of course).
Catch ya guys next time!