Whenever I make chili I usually bake cornbread to accompany it. Which I did last time but then I forgot to take a final picture of it so all I was the raw mixture to show off. Not quite the look I was going for. And would you believe I nearly forgot again this time round?!?
This is a quick bread that is traditional with chili and is great served hot so the butter just melts into it.
I use Indian Head brand corn meal for the bread and follow their recipe on the back.
Preheat the oven to 425 F.
In one bowl combine 1 cup corn meal, 1 cup flour, 1/4 cup sugar, 3 teaspoons baking powder and 1 teaspoon salt. In another bowl combine1/4 cup oil, 1 cup milk and 1 egg beaten.
Add the wet mixture gradually to the dry ingredients. Mix until smooth. Pour into a 9 x 9 x 2 pan that is greased.
Pop into the oven for 20-25 minutes until baked. You want the toothpick to come out clean when you do the test.
As you can see we’d already tucked in to the cornbread before the light bulb went off and I remembered I needed a picture. It goes quickly with the chili. 🙂