Cornbread

You know what's a great side dish to chili? Cornbread.

I don't think I've ever made cornbread before but I have made cupcakes that tasted like cornbread so you could say I'm pretty knowledgeable.

This recipe is from All Recipes and it has 3,000 stars so I trusted it. It's a super easy recipe and the only somewhat unique ingredient that you need is cornmeal. Other than that, it's basically a muffin recipe.

It's pretty sweet and I don't know if that's standard for homemade cornbread. I did see in my googling that there's buttermilk cornbread and there's sweet cornbread so maybe the buttermilk is more savory and more traditional for chili? TBH it doesn't really matter because any cornbread is good to soak up that good good chili goodness.

This is also a one bowl recipe! How fun! Just whisk together all your drys, then pour in your wets and stir until all combined. Pour into a lightly-greased pan and bake for 20 minutes. Be sure to check with a knife or toothpick!

Recipe (from All Recipes):

1 cup all-purpose flour

1 cup yellow cornmeal

2/3 cup white sugar

1 tsp salt

3 1/2 tsp baking powder

1 egg

1 cup milk (I used almond)

1/3 cup vegetable oil

1. Preheat oven to 400 degrees F. Lightly grease a 8-9 inch round or square pan.

2. In a large bowl, pour in flour, cornmeal, sugar, salt, and baking powder. Whisk to combine.

3. Pour in egg, milk, and vegetable oil and stir until well combined. Pour batter into prepared pan.

4. Bake in preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Enjoy with some chili (be on the look out for that!) or other yummy dish!