Updated – originally posted November 2, 2008
For as long as I can remember, when my mom made chili, this corn bread never failed to be right alongside. My mom would cut the pan into 9 pieces, and the lone piece that was not a corner or a side was the most coveted. We would eat it drizzled with warmed honey, but these days Matt and I have taken to crumbling it right into the chili.
Ingredients
- 1 cup (125g) all-purpose flour
- 1/4 cup (50g) sugar
- 4 tsp (15g) baking powder
- 3/4 tsp (5g) salt
- 1 cup (175g) yellow cornmeal
- 2 eggs
- 1 cup milk
- 1/4 cup melted butter
Instructions
- Preheat oven to 425°F. Grease an 8"x8" baking dish.
- Whisk together flour, sugar, baking powder, salt, and cornmeal.
- In a small bowl beat eggs with fork; add milk and butter. Add all at once to cornmeal mixture. Stir until flour is just moistened. Even if batter is lumpy, do not stir any more.
- Pour into prepared pan. Bake for 20-25 minutes, or until golden.