What is better than cornbread to serve with chili? Carol and Helmut made some Honey Cornbread to be served with the Turkey Corn Chili in the South Arm Cooking Club for Seniors.
The Honey Cornbread is a bit dry-ish on its own. But it makes a perfect companion with the Turkey Corn Chili to soak up the sauce.
- 1 cup cornmeal
- 1 cup all purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/3 cup honey
- 1 large egg
- 1/3 cup vegetable oil
- additional vegetable oil to grease pan
Source: Charlene Dy
Prep time: 15 minutes; Bake time: 25 minutes; Serves 12
|Preheat oven to 400F.
Generously grease a 9-inches square baking pan.
Place greased pan in the oven to heat up to produce a nicer crust.
Combine cornmeal, flour, baking powder and salt in a large mixing bowl.
|Whisk milk, honey, egg and oil in a medium bowl to blend.|
|Mix wet ingredients with the dry ingredients, stirring only until combined; i.e. do not over mix.|
|Carefully pour batter into hot pan and bake in a 400F preheated oven until golden brown, about 20 to 25 minutes. Cut into 12 squares and serve.
Carol and Helmut, thank you for making the Honey Cornbread.