You can’t have chili, any kind of chili, without cornbread. It’s just not right. Warm cornbread with plenty of butter and honey is as much of a fall meal as the chili itself. Or at least that’s my opinion.
I’d like to say that this is a special, secret family recipe and that I’ve perfected it but alas, it’s not the case. It is the recipe on the back of the Aunt Jemima cornmeal bag and while it is fairly simple to put together, cooking it perfectly each time continues to allude me. I do always cook it in the round cast iron pan which is always oiled. The oven is the same, the temperature is the same. But, it never seems go the same way. This time after 20 minutes the top was more golden that other times and since a toothpick came out clean, I took it out. I maybe should have left it sit for a bit before cutting it as the first piece (or two) pretty much crumbled. Part of that was the actual act of getting it out of the pan. The first piece is always the hardest but the second didn’t come out very well either. After that it was better. And, after it had completely cooled, it was super easy.
But it tasted good. And that’s all that really matters right?
1 cup cornmeal
1 cup all purpose flour
2-4 TBSP sugar (I use 4)
4 TSP baking soda
1/2 TSP salt
1 cup milk
1/4 cup oil
Mix dry ingredients. Add remaining ingredients until just combined. Pour into pan and bake at 425 degrees for 20-23 minutes. Let cool slightly before cutting.