Not all cornbread is created equal. This cornbread is moist and tender. It is not to sweet or salty. It is, in my opinion, the perfect pairing for chili.

Yield: 1 loaf or 12 muffins

Ingredients

1 1/2 cups all purpose flour
1 1/4 cups medium grind yellow cornmeal
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup sugar
3 tablespoons brown sugar
2 eggs
1 cup buttermilk
1/2 cup corn oil (you can also use vegetable or canola) Sliced jalapenos (Optional)

Loaf Directions

1. Preheat oven to 350F.
2. Spray a 9x5 inch loaf pan with cooking spray and dust with corn meal.
3. Mix first 6 ingredients together in a large bowl.
4. Combine the remaining four ingredients in a small bowl.
5. Add wet mixture to dry and stir until combined.
6. Pour batter into the pan and bake for 1 hour.

Muffin Directions

1. Line muffin pan with cooking spray or paper liners
2. Pour batter into prepared cups until 2/3 full
3. Bake for 30-35 minutes

Serve with

• Slow Cooker Quinoa Chili