I am on a total Chili-eating kick lately. To be honest, I could (and practically do) eat it every dang day. There are few things that make my chili-eating experience complete, and this Cast Iron Cornbread is officially an essential. Also on my list of needs:
- Tortilla chips
- A sprinkle of cheese
- Sliced Avocado
- …AND this Cast Iron Cornbread
I am addicted to this sweet, crumbly, and moist companion. It’s a breeze to make, simply combine the ingredients, pour ’em into your seasoned skillet, and bake!
ps If you’re looking for a simple chili recipe to dig into, here’s my current fav!
Here’s what you’ll need
1 cup 1% milk
1 cup corn meal
3/4 cup brown sugar
1 cup whole wheat flour
1 egg
15 oz can corn, drained and rinsed
1/3 cup butter, melted
2 tsp baking powder
Directions:
- Preheat oven to 400 F
- Stir together corn meal, flour, sugar, and baking powder
- Stir together egg, corn, butter, and milk
- Combine both mixtures and mix gently just until ingredients are incorporated together
- Pour into a seasoned, 12-inch cast iron skillet
- Bake for 20-25 minutes
This Cast Iron Cornbread is the perfect companion to your chili. This simple and addicting recipe is sweet, crumbly, and moist!
- 1 cup 1% milk
- 1 cup corn meal
- 3/4 cup brown sugar
- 1 cup whole wheat flour
- 1 egg
- 15 oz can corn drained and rinsed
- 1/3 cup butter melted
- 2 tsp baking powder
-
Preheat oven to 400 F
-
Stir together corn meal, flour, sugar, and baking powder
-
Stir together egg, corn, butter, and milk
-
Combine both mixtures and mix gently just until ingredients are incorporated together
-
Pour into a seasoned, 12-inch cast iron skillet
-
Bake for 20-25 minutes
