Recipe of the week: Cornbread

We have been eating a lot of chili lately! Taco chili, chicken chili, and I'm making some white bean chili right now! But I decided I needed some cornbread to go with my chicken taco chili and came across this great recipe on my Allrecipes app.  I modified it slightly, so here is the recipe I used.


Sweet Cornbread
1 cup whole-wheat flour
1 cup cornmeal
1/4 cup white sugar (I used a little less)
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 egg, lightly beaten
1 cup sour cream
1/3 cup milk
1/4 cup melted butter
1 tablespoon honey


Directions

1. Preheat oven to 400. Lightly grease an 8-inch square baking dish.
2. Combine flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl. Mix egg, sour cream, milk, honey, and butter in a small bowl. Fold egg mixture into flour mixture until just moistened; pour into prepared baking dish.
3. Bake in preheated oven until a toothpick inserted near the center comes out clean, 20 to 25 minutes. Serve warm.

Cornbread...missing the piece I used for my chili :) 

Chicken Taco Chili and Cornbread

I enjoyed this cornbread.  I thought it was very moist and tasty.  I cut out some sugar and substituted honey, so it wasn't super sweet.  I think it would definitely be better with regular all-purpose flour too.  But it was still good!