Chili and Cornbread just go together like peas and carrots and peanut butter and jelly! I think this cornbread recipe is just PERFECT! It’s easy to prepare, moist, slightly sweet, and really delicious! Pair this up with my FAMILY’S FAVORITE CHILI recipe, for a great meal combination.
1/2 cup Yellow cornmeal
1 1/2 cups All-purpose Flour
2/3 cups Sugar
1 Tbsp. Baking powder
1/2 tsp. Salt
1/3 cup Oil
3 Tbsp. Butter, melted
1 Tbsp. Honey
2 Eggs, beaten
1 1/4 cups Milk
Preheat your oven to 350 degrees. In a bowl, combine cornmeal, flour, sugar, baking powder, and salt.
In another bowl, combine the oil, melted butter, honey, eggs, and milk. Thoroughly beat to incorporate the eggs together with the other ingredients.
Pour the egg/milk mixture into the dry ingredients and mix just until combined and smooth.
Pour into a lightly greased 8-inch baking pan and bake for about 35 minutes or until slightly golden.
When the cornbread is done, spread some softened butter over top and cool slightly before slicing. SERVE! 😉