I can’t have chili without some version of cornbread. There are a few “facier” recipes in our archive...a pumpkin version (so good), a brown butter version (also, YUM), a honey masa muffin (love), but the one I make most is this big pan of simple cornbread I can whack together in 5 minutes and have cooking away just before serving up the bowls of chili. This is classic cornbread, with no frills, just slightly sweet, buttery goodness waiting to be dunked in a bowl.
Ingredients:
Makes one 9x13 pan
1 cup cornmeal (we usually use Bob’s Red Mill)
2/3 cups flour
1 tablespoon baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1/2 cup butter, melted
1 cup full fat greek yogurt
1/2 cup milk
1/3 cup of maple syrup or honey
2 eggs
Directions:
This couldn’t be easier. Preheat your oven to 350 and pop the stick of butter in a 9x13 pan. Put it in the oven to melt while you gather your other ingredients. When it’s melted swirl it around the baking pan to lightly butter it before pouring it in a large bowl. Set the buttered pan to the side. Add the yogurt, milk, maple syrup, and eggs to the bowl and use a whisk to mix it well. Add the cornmeal, flour, baking powder, baking soda, and salt on top and use a wooden spoon or rubber spatula to bring it all together. Pour the batter into the buttered pan and pop it in the oven for about 20-25 minutes. It should be just golden on the edges and firm on the top when gently pressed. Let it cool in the pan for a few minutes before slicing and serving warm!
