My family loves this recipe! So whenever we have chili or anything else cornbread would go well with, I whip up a batch of this wonderful recipe! I hope you enjoy!
1 cup cornmeal
1 cup flour
1 tsp baking powder
1 tsp salt
1/3 cup honey
1/2 cup yogurt (or sour cream)
1/2 cup milk
1/2 stick butter (melted)
Preheat oven to 375*F (see bottom for cast iron skillet tip/instructions)
Mix dry ingredients together and set aside. In a separate bowl, mix together wet ingredients and add to dry ingredients. Mix together thoroughly, but don’t beat it.
I love baking my cornbread in a cast iron skillet, and if you would like to do that… pour enough oil into your pan to lightly and evenly grease the bottom. Set it in the oven while your oven is preheating. When it’s ready, pull it out, pour in your batter, put it back in the oven.
Bake for 15-18 minutes
I love to serve this hot with a pad of butter. Yummy! Enjoy!