The other night I was making chili, a less spicy version of Allison’s chili, and I wanted to make cornbread to go with it. I usually go the easy way and use a mix. But I didn’t have one.
I started looking for a simple cornbread recipe to make and came across a recipe posted at peasandcrayons.com. Looked simple enough and I had all the ingredients. I also like to put it in a muffin pan. If you have extra you can wrap them individually and put them in the freezer for the next time you make chili.
I baked the cornbread muffins while I made the chili. Nothing like having warm muffins to go with your chili. And don’t forget the butter.
A slightly sweet cornbread muffin to enjoy with your favorite chili.
- 1 2/3 cups all purpose flour
- 2/3 cup cornmeal, stoneground
- 1 1/2 Tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 cup sugar
- 1/4 cup softened butter
- 1 cup milk
- 2 Tablespoons olive oil
- 2 eggs
- Preheat oven to 350.
- In a large bowl cream together the softened butter and the sugar.
- Add milk and olive oil.
- Slightly beat 2 eggs and mix into wet ingredients.
- In another bowl whisk together flour, cornmeal, baking powder, and salt.
- Mixing with a fork slowly add the dry ingredients into the wet mixture. The batter will be sticky.
- Grease a 12 cup muffin pan and spoon into the cups.
- Bake at 350 for about 18-20 minutes or until when a toothpick is insert it comes out clean.
- Cool slightly before enjoying with your favorite chili.
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Sharon is a co-founder here at The PinterTest Kitchen. She works part-time at a local winery and is also very involved in running her husband’s wrought iron business.