Tonight is a cornbread and chili kind of night. Best night ever. The good news is I’m only responsible for making half of dinner. You see, my mother-in-law makes an awesome turkey chili that my husband (and I) both love. This is one recipe that I have not and will not try to duplicate. Gotta respect. If it ain’t broke, don’t fix it.
My mother-in-law will often whip up a batch and drop it off at our house for dinner. So we always have awesome homemade chili in our freezer ready to go. However, this poor chili needs a friend… Hence, my kick-ass Comfort Corn Bread (with whipped honey butter, duh).
Never again will you make corn bread from a box. And it’s truly as simple as mixing together the dry and wet ingredients.
It’s light, fluffy, and oh-so comforting.
I can’t get enough.
I’ve made this cornbread in a square dish and in muffin tins, but my all time favorite way to bake and serve this is in the trusty ol’ cast iron skillet. For me it adds to the comfort factor, and I love how it looks served right in the rustic pan.
I like my corn bread plain and simple, but feel free to doctor this up with cheese, jalepeño peppers, or whatever else your little heart desires. I’m good with it served as is, or with a little (or a lot) of this whipped honey butter spread on top.Print
Laney spends her time being a home cook, mom, wife, workout junkie, and ultra crazy food lover.