It was a beautiful day for a football game. The weather was absolutely perfect - a crisp 69 degrees and the sun was shining.
This Fall weather has me in the mood for a big bowl of soup. (or chili) I got quite a few responses from the Italian Chili recipe that I posted on Friday which leads me to believe that I'm not the only person craving chili these days. I can't think of a better side dish to compliment a steaming hot bowl of Italian chili than warm honey cornbread. So without further ado - here is the recipe for honey cornbread - compliments of Cook's Country magazine.
1 cup buttermilk
2/3 cup honey
4 Tablespoons melted butter
1 1/4 cups flour
1 cup cornmeal
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
Turn cornbread out onto wire rack and cool an additional 15 minutes.
This cornbread had a really nice texture. It was slightly sweet without being overwhelmingly so. It was quick and easy to make so this recipe is a winner in my book.
Get out your crock pots and make a batch of chili and a side of cornbread to go with it for dinner tonight.
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