There’s nothing quite like chili and cornbread on a chilly (see what I did there?) day. Heck, even if it’s not cold out, chili and cornbread is still a perfect fall favorite. It’s comfort food at it’s finest and you don’t even have to feel guilty about it because this particular recipe is chock full of whole wheat and real corn.
When I make chili, I always want the cornbread to go along with it, but to be honest, I’m usually too lazy. I know, it’s bad. That’s why this cornbread recipe is perfect for me, there’s literally two steps involved: mix and bake.
Whole Wheat Cornbread
- 1 cup cornmeal
- 1 cup whole wheat flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 egg
- 1/4 cup honey
- 1/3 cup oil (I prefer coconut)
- 1 cup buttermilk
- 1/2 cup corn, fresh or frozen
Preheat your oven to 400º and grease an 8×8 inch baking dish with pan spray.
In a medium bowl, whisk together the egg, oil, honey and buttermilk. Add the dry ingredients and the corn and mix until just combined.
Pour the cornbread mixture into the baking dish and bake until done, about 25-30 minutes. You’ll know the cornbread is ready when a fork inserted into the center of the bread comes out clean.