A few years back, I was discussing dinner options with Jason. "You know what sounds really good?" I asked. "Chili and cornbread." Ooh, the look I got! It was like I just arrived from another planet. "You don't eat chili with cornbread! You eat it with crackers!" Thus, a huge debated ensued. We grew up in the south, and cornbread was a staple every time we had chili. I don't know if it's a southern thing or not, but he thought it was the most absurd thing he ever heard. Not one to let him win, that night we had chili. WITH cornbread.
And you know what happened? My point was made. He raved about how it was one of the best food combinations ever. The next time he saw his mom he said, "Why didn't we ever have cornbread with our chili?" "Because you eat chili with crackers" was her response. And round and round they went.
I bought myself a good, used cast iron skillet just for cornbread making. The older and more seasoned it is, the better! I do like to experiment with different recipes, and recently tried this honey cornbread from Golden Blossom Honey. I've never tried it with honey, but am glad I did! It turned out so moist and delicious, the recipe is going to be a staple every time we have chili now.
Ingredients1 1/2 cups cornmeal
3/4 cups flour
1/2 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon salt
3/4 cup sour cream
2/3 cup milk
1/3 cup GOLDEN BLOSSOM HONEY
Click HERE for full recipe instructions.
You can find this recipe, as well as many more delicious recipes right on the Golden Blossom Honey recipe page! Be sure to follow Golden Blossom Honey on Facebook and Twitter to stay up to date on new products and promotions.
If you like this recipe, be sure to come back every Friday, where I feature a new recipe from Golden Blossom Honey!
Is cornbread and chili a Southern thing? Do you eat cornbread or crackers with your chili?