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Posted by Jeanne on September 28, 2009

I also made cornbread to go with Erik’s chili – I figured it needed something kind of sweet to help take the heat away.  It helped a lot.



5 TB butter

1.25 cups flour

.75 cups yellow cornmeal

1 TB baking powder

1/2 tsp salt

freshly cracked black pepper

3 eggs

1 cup corn, frozen is fine

1 cup milk

2 TB honey

Preheat the oven to 425F.

About 10 minutes before you’re ready to bake, put 2 TB of butter in a 10-inch cast iron skillet and place it in the oven.


Melt the other 3 TB butter and set aside.

While the oven and  skillet heat up, add melted butter and other ingredients to a large mixing bowl.  Mix until it just comes together – do not overmix.


Remove the skillet from the oven – the butter should be melted and foaming but not browned or burnt. Pour the batter into the skillet and shake to spread evenly.  Bake for about 20 minutes.

Run a knife around the edge of the cornbread, and let cool to the touch.  Overturn onto a plate, and serve cut into slices or wedges.



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