We make chili quite often around here, and my favorite accompaniment is cornbread. The flavor and texture of this cornbread are wonderful, and with a little extra honey you can even serve it as a sweet snack. It helps to stretch the meal when you have a hesitant eater or an extra-hungry spouse at the table. I use whole grain, non-GMO cornmeal and a handful of other real food ingredients to put together this delicious cornbread. At $.14 per piece, you can’t beat the price. This recipe is adapted from the Northern Cornbread recipe in the Joy of Cooking.
1¼ cups whole grain cornmeal
¾ cup white whole wheat flour
2 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1½ cups buttermilk
1 to 2 tbs. honey
3 tbs. melted butter
- Preheat the oven to 425 degrees and grease a 9 x 9 inch baking dish.
- In a medium bowl, stir together the dry ingredients. Set aside.
- In a large bowl, mix the wet ingredients. Add the dry ingredients and stir to just combine.
- Transfer the batter to the baking dish and bake for 18-20 minutes. The cornbread is done when a toothpick inserted in the center comes out clean. Do not over-bake or it will come out dry.
This batch of cornbread costs $1.72 to make, and it yields 12 pieces. This comes out to $.14 per piece. This whole grain, non-GMO cornbread is a real bargain and a great addition to any meal.
Try this cornbread with my squash chili for a delicious meal!