This week’s recipe may be simple, but it’s one that I can’t live without. You see, chili is my absolute favorite food. Chili cook off this weekend? I’ll clear my schedule and see you there. Heck, I probably make 10 different batches of chili each Winter and no two are the same. It always depends on the type of meat, beer, and chiles in my kitchen. But while the chili recipe may change, the corn bread recipe stays the same and I won’t serve my own chili without it.

Begin the cornbread after covering the chili and turning the heat to low to maintain a simmer. This will give it about 45 minutes to get happy and mingle. And don’t fret the cornbread! It’s a very forgiving recipe that loves to be dolled up with ingredients such as jalapenos and cheddar or honey butter. I tend to break mine into pieces and mix into extra spicy chili for a contrasting texture and some sweetness that offsets the heat..

Ingredients

1. ¾ cup buttermilk
2. ½ cup beer; Belgian Blonde or Wheat or Pale Ale
3. 4 tbs. butter
4. 1 ½ cups cornmeal, coarse or medium grind
5. ½ cup all-purpose flour
6. 1 ½ tsp. baking powder
7. ½ tsp. baking soda
8. 1 tsp. salt
9. 3 tbs. honey
10. 1 egg

Steps

1. Preheat the oven to 350F.
2. Melt the butter in an ovenproof medium skillet (cast iron works exceptionally well). If you do not have an ovenproof skillet, use an 8” baking pan. Turn off the heat and set aside.
3. In a large bowl, whisk or sift together the dry ingredients.
4. In a medium bowl, combine the wet ingredients +3 tbs of the melted butter and whisk until well incorporated.
   
   
   
5. Slowly pour the wet ingredients into the dry and gently stir just enough to combine.
6. Pour the batter into the skillet and place in the oven.
7. Bake ~30 minutes. The top should begin browning slightly and a toothpick inserted into the center should come out clean. Allow to cool for ~10 to 15 minutes before serving.