Rod is a great cook. Usually when he decides to cook something he just jumps right in and I don’t hear a peep out of him till he says, “Dinner’s Ready!” A few weekends ago he decided to make chili. I swear it was like the guy didn’t have a clue about anything! Right away he started asking a million questions…. What kind of beans should I use? How many beans? Should I use dried beans? How do I pre-soak them? Should I use a crock pot or cook them on the stove? Do I have enough meat? I’m going to add more meat. Do you think I should add more meat? I’m going to add more meat. Do I have too much meat? Stewed tomatoes? Do I use this chili powder? Where’s the chili powder we bought in Santa Fe? How long should this cook? Does it taste okay? Do you think it needs more salt? On and on and on….I finally just started laughing and said, “What the heck?”
The chili amazingly turned out perfectly! I made some cornbread to go with this most difficult chili! It too turned out perfectly!
My sister, Suzi has been after me for a cornbread recipe for quite a while! This is the recipe you’ve been looking for, dear sister! It’s slightly sweet, raises high, and easy to make. It’s moist, and full of flavor.
- 2 cups corn meal
- 2 cups flour
- 6 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1/3 cup sugar
- 4 Tablespoons butter melted
- 3 whole eggs
- 2 cups buttermilk
Mix corn meal, flour, baking powder, salt, baking soda, and sugar in a bowl.
In a separate bowl, combine butter, eggs and butter milk.
Mix liquid mixture into dry mixture. Stir until combined.
Pour batter into a greased baking dish.
Bake in a preheated 350 degree oven for 40 minutes.
Let cool slightly, serve while still warm.
Other Quick Bread Recipes to Try