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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 bread. At $.14 per piece, you can’t beat the price. This recipe is adapted from the Northern Cornbread recipe in the Joy of Cooking.
- 1 1/4 cups whole grain cornmeal
- 3/4 cup white whole wheat flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 eggs
- 1 1/2 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 bread is done when a toothpick inserted in the center comes out clean. Do not over-bake or it will come out dry.
Approximate Nutrition Info
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Cornbread Price Breakdown
This recipe 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 recipe with my squash chili for a delicious meal!