I had some friends over the other night for a mini fall party and to enjoy some chili. Everyone has their own ways to top off chili night but it seems as though everyone compliments a bowl with a piece of cornbread. Seeing as we’re deep into chili and stew season, now is the perfect time to post a cornbread recipe. This version is fluffy and tastes similar to the $0.99 jiffy knock off from the store.
1 tbs and 1 tsp baking powder Combine cornmeal, baking powder, flour, garlic powder, and salt. Add milk, eggs, oil, and honey. I found that if you measure the oil and then use the same measuring cup for the honey it didn’t stick to the cup. Stir with a spatula until the mixture is throughly combined. Spray cooking spray onto a 9×9 square baking pan and spread mixture evenly in pan. Top the batter off with a few grinds of fresh pepper and a sprinkle of your choice of spices. Bake at 350 degrees for 25-30 minutes until browned on the top.
Enjoy!
~Charlie
Thrifty Foodies 