I have been craving chili for quite some time. Yesterday, I had a look through the cupboards and realized I have everything I needed to make not just chili but home-made cornbread as well.
While I have no written recipe for chili (I just throw in dice tomatoes, a variety of beans, chopped onion, etc.), I did find a good cornbread recipe.
2/3 cup butter or margarine, softened
1 cup sugar
1 2/3 cups milk
2 1/3 cups all-purpose flour
1 cup cornmeal
4 1/2 teaspoons baking powder
1 teaspoon salt
- In a mixing bowl, cream butter and sugar. Combine the eggs and milk. Combine flour, cornmeal, baking powder and salt; add to creamed mixture alternately with egg mixture.
- Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 400 degrees F for 22-27 minutes or until a toothpick inserted near the center comes out clean. Cut into squares; serve warm.
I cut that recipe down to size for my family, but other than that I kept it as is. I thought it was more cakey than cornbready but it was still good. John said it was the best cornbread he'd ever had. In fact that's what he had to eat this morning for breakfast.