How about you?!
There is just something about having some sort of biscuit or bread to go with a bowl of soup!
I kept seeing cornbread paired with chili, and after my first attempt a couple years ago, I was sold! My biggest goal with this recipe was big time simple and quick. A lot of times I am pulling chili out of the freezer for a quick meal, so being able to pop a dish of cornbread in the oven in less than 10 minutes is super helpful.
Get a big smear of butter up on top, and get that cornbread dunked right down in that chili!
- ¼ cup soft butter
- 2 eggs
- 2-3 TB organic pure cane sugar, coconut sugar, or honey
- ½ cup whole sour cream
- ½ cup whole milk
- ⅔ cup medium grind cornmeal
- ⅔ cup tapioca flour
- ⅓ cup white rice flour
- 2 tsp aluminum free baking powder
- ½ tsp sea salt
- Beat the butter, eggs, and sugar with beaters for about a minute.
- Add the rest of the ingredients and blend to combine.
- Pour into a small buttered baking dish, and bake at 425 degrees for 20 minutes.
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- You can double up and freeze individual squares, although the batter comes together so fast I just like to make it fresh every time.
- I use a small, 2 quart baking dish for this recipe. A 9 inch pie plate works too if you want the traditional “triangle” shape to your cornbread!
- Here is the cornmeal I like to work with. If you prefer a smoother cornbread without the slight crunch of the little corn meal bits, you can use this corn flour.
- Here is where I get white rice flour and tapioca flour.
- Cornbread goes so well with slow cooker chili and/or fiesta soup!