I’ve used other recipes, and even my Grandma’s doesn’t compare to this one…sorry Grams! The moistness level and flavor just can’t be beat. When making soups and chili I always like to add something to give it more of a complete meal feeling. By adding a side of cornbread, everyone walks away from the table stuffed!
Check out what they are saying about this recipe over at Group Recipes:
“I just made this for tonight’s turkey chili and I of course had to do quality control tasting 😉 It was delicious!”
Ingredients
1 cup Martha White cornmeal
1 cup Gold Medal flour
2 teaspoons baking powder
1/2 teaspoon salt
1 egg
1 cup milk
1/4 cup oil
1/4 cup Gunter honey
Instructions
Preheat oven to 425 degrees F.
Sift dry ingredients.
Mix remaining ingredients, then add to dry ingredients. Beat until smooth.
Pour into greased and floured 8-inch square baking pan.
Bake for 20 minutes.
Serve with butters and jams. It’s also excellent with spicy dishes.
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Quick Tip: You can serve this alone or use it as a side dish for your favorite stews, soups, and other entrees.
Thanks again to Group Recipes for this quick and affordable recipe.