It was a beautiful day for a football game. The weather was absolutely perfect - a crisp 69 degrees and the sun was shining.
This Fall weather has me in the mood for a big bowl of soup. (or chili) I got quite a few responses from the Italian Chili recipe that I posted on Friday which leads me to believe that I'm not the only person craving chili these days. I can't think of a better side dish to compliment a steaming hot bowl of Italian chili than warm honey cornbread. So without further ado - here is the recipe for honey cornbread - compliments of Cook's Country magazine.
Honey Cornbread
1 cup buttermilk
2/3 cup honey
2 eggs
4 Tablespoons melted butter
1 1/4 cups flour
1 cup cornmeal
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
Preheat oven to 375. Grease an 8 inch square baking pan. Whisk together buttermilk, honey, eggs and butter.
Whisk together flour, cornmeal, salt, baking powder and baking soda. Whisk buttermilk into dry ingredients.
Transfer batter to prepared pan.
Bake until golden - about 30 minutes. Cool in pan 5 minutes.
Turn cornbread out onto wire rack and cool an additional 15 minutes.
This cornbread had a really nice texture. It was slightly sweet without being overwhelmingly so. It was quick and easy to make so this recipe is a winner in my book. 
Get out your crock pots and make a batch of chili and a side of cornbread to go with it for dinner tonight.
Ciao!
Honey Cornbread
1 cup buttermilk
2/3 cup honey
2 eggs
4 Tablespoons melted butter
1 1/4 cups flour
1 cup cornmeal
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
Preheat oven to 375. Grease an 8 inch square baking pan. Whisk together buttermilk, honey, eggs and butter. Whisk together flour, cornmeal, salt, baking powder and baking soda. Whisk buttermilk into dry ingredients. Transfer batter to prepared pan. Bake until golden - about 30 minutes. Cool in pan 5 minutes. Turn cornbread out onto wire rack and cool an additional 15 minutes.
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