It's been raining for the past week. Great for the garden, not great for feeling like summer's on it's way!
And that is my only explanation for why we had chili and cornbread on a May evening.
Usually I'd reserve a meal like this for a cold winter night.
There really is something to be said for a nice hunk of cornbread. I like mine with corn chunks in it.
This doesn't mimic or taste much like the Jiffy kind in the little blue boxes, so don't make it if you're looking for that. Do make it if you want something delicious.
It's lighter and more cake-like. Less yellow, less dense, and full of nutrients.
Perfect for a May evening. Perfect with Cocoa Chili. If you haven't tried adding cocoa powder to your chili, DO IT. It turns the chili into something smooth and fancy.
And then when you dip in the cornbread, it becomes the ultimate rainy day meal, no matter what the season is!
1 c cornmeal
2/3 c whole wheat flour
1/4 c ground flax seed
1 tsp salt
1 T baking powder
1/2 tsp black pepper
1 1/2 c corn kernels, fresh or frozen
4 T sour cream
2 T honey
3/4 c unsweetened vanilla almond milk (or other milk)
Preheat oven to 350*F. Spray an 8"x8" pan with non-stick spray. Stir together dry ingredients. Add corn and mix. In a separate bowl, combine egg, sour cream, honey and milk. Add wet mixture to corn mixture. Let set for 5 minutes. Mixture will be thick. Spread in pan and bake for 30-40 minutes. It may take longer if using frozen corn, but keep a close eye on it after 40 minutes are up.