Your Chili Needs a Partner

Your chili is ready to  roll.  

It's been simmering in the pot all afternoon.

Your house is filled with its mouth watering fragrance.

And you've already prepared the various toppings so that your friends and family can customize their bowl.

You'll be serving it up soon.  But think it could use a partner.

Cornbread!

You rush to the pantry, only to find that you're out of the box mix you usually make.

Thank goodness!

This cornbread recipe will only take you a few more minutes than that box mix.  And the end result will be a partner worthy of standing by your homemade chili.

So the next time you get ready to serve up some chili, don't worry about whether you have a box of cornbread mix on hand.  You have the perfect recipe to make chili-worthy cornbread from scratch.

And of course you don't need to make the chili to enjoy the cornbread.  I just whipped up a batch myself for an afternoon treat.

Until our next meal,

Rebecca
 

Light and Fluffy Corn Bread

Ingredients:

• 1 Cup All-Purpose Flour
• 1 Cup Cornmeal
• 1/4 Cup Sugar
• 1/2 Tsp Baking Powder
• 1/2 Tsp Baking Soda
• 1/2 Tsp Salt
• 1 Egg, Lightly Beaten
• 1 Cup Lowfat Sour Cream
• 1/3 Cup Milk
• 1/4 Cup Butter, Melted

Directions:

1. In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, combine the egg, sour cream, milk and butter.
3. Stir the liquid mixture into the dry ingredients until moistened.
4. Pour into a greased 8-inch square baking pan.  Back at 400 degrees F for 20-25 minutes or until a toothpick inserted near the center comes out clean.
5. Serve warm.