Since I seem to find a lot of chili recipes I love and the whole family gobbles up, I’m always on the lookout for great cornbread recipes to serve on the side. This one was a huge hit. I think it’s the buttermilk that just gives it the edge. Normally my family is having seconds of the chili, but tonight at dinner the chili took a backseat to the cornbread. We might have even had thirds!
Ingredients
1/2 cup butter, melted
2/3 cup sugar
2 eggs, slightly beaten
1 cup buttermilk {How to Make Buttermilk}
1/2 teaspoon baking soda
1 cup cornmeal
1 cup flour
1/2 teaspoon salt
Directions
Preheat oven to 375 F. Line an 8 inch square pan with parchment paper {cooking spray} and set aside.
In a medium mixing bowl, combine melted butter and sugar. Stir in eggs and beat until blended. In a separate bowl, combine buttermilk with baking soda and then combine both mixtures. Stir in cornmeal, flour, and salt until well combined {a few lumps will remain}. Pour batter into prepared baking dish.
Bake 25 minutes or until a toothpick inserted into the center comes out clean. Serve with your favorite chili, like one of the awesome recipes below:
- Southwest Chicken Chili
- Vegetarian Chili Recipe
- Slow Cooker Quinoa Chicken Chili
- White Chicken Chili w/ Poblano Peppers
Linda says
Just wondering- with a gutted kitchen, how did ya cook that cornbread?? I’m looking forward to seeing how your kitchen turns out and your future garden!!! Best wishes with the remodel!