Generally we have taco Tuesdays, but the other night we felt like switching it up with our beef. And, what says fall better than chili?
We love chili, and since it is now October we all had a hankering for it since we haven’t had it all summer.
When we have chili, we like to have cornbread with it. Actually, my kids ALL love this cornbread anytime, anywhere, and it is nice to mix it up with something other than the boring sandwich. It’s also a really healthy option as well!
As long as you have cornmeal in the house, you’ve most likely got what you need for this recipe.
I’ve played around with recipes over the past year and finally ended up with one that I like best.
Your family will love this cornbread as much as mine does!
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For this recipe you will need:
- 2 1/2 cups flour
- 1 3/4 cup corn meal
- 3/4 cup sugar
- 2 Tablespoons baking powder
- 1 teaspoon salt
- 1/4 cup honey
- 3 Tablespoons melted butter
- 1/2 cup canola oil
- 4 eggs
- 2 cups milk
Blend all dry ingredients together. Then, add remaining wet ingredients in and mix well (this can be done easily without a mixer).
Pour batter into a greased 9×13 pan and bake at 350 degrees for 25-30 minutes. And no, I don’t preheat my oven.
Wondering about our chili? You can find the recipe by reading Fantastic and Frugal Chili