Sweet honey cornbread paired with my simple crockpot chili is a quintessential combination that can be enjoyed year-round. Everyone seems to have their go-to chili recipe but when it comes to cornbread there are many that have disappointed. Allow me to change that for you. (dang iPhone photo is a bit blurry…but can you see how thick and awesome this cornbread is?)
There’s only 2 ways to enjoy cornbread with chili: on the the side, warm with melted butter overtop eaten like a piece of cake or broken into chunks a few at a time placed in the bowl of chili.
how does one make such difficult life decisions? You do both.
When I was a kid I would mix my cake with ice-cream sometimes into an unrecognizable concoction. I would start with a few spoonfuls of equal parts ice cream and cake, but eventually smoosh and stir it all together. It’s how I roll I guess. Cornbread and chili just carries on my childhood methods in a more sophisticated way. I think.
This cornbread recipe makes 9 large squares because anything smaller would be a disgrace. It cuts beautifully and is perfectly fluffy yet dense. This is NOT a dry cornbread that requires a drink to help get it all down. You with me…
So enough about the cornbread.
Everyone seems to have their go-to chili recipe and there are some that require elaborate ingredients at an award-winning level. Move right on along if you’re expecting fancy. (I’m blogging this wearing mismatched pajamas and socks. Fancy does not describe my style, anywhere!)
Anyways my chili is simple because simple wins. It’s really about the toppings anyways. Chili is just the base for things like shredded cheddar cheese, jalapeños, fritos, and obviously we’re back to that sweet honey cornbread again.
Here’s my Simple Crockpot Chili Recipe:
1lb. lean turkey (or beef, wadever)
1 chopped onion
1 24oz. can plum peeled tomatoes, cut into large chunks (with juices)
1 can Bush’s chili seasoned kidney beans, undrained! (I use mild)
1 can water (I like to keep ours thick and add water as needed)
1 packet chili seasoning
1-2 TB chili powder
*Cook meat and onion together, drain and toss in crockpot with remaining ingredients. Cook on low 4 hours or more.
- 1 cup cornmeal
- 1 cup unsweetened vanilla cashew milk (or any milk/buttermilk will be fine too)
- 1 TB. vinegar
- 1 cup all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/3 cup sugar
- 2/3 cup unsweetened applesauce
- 2 eggs
- 2 TB. honey
- 1/4 cup melted unsalted butter
- In a large bowl mix flour, baking powder, soda, sugar and set aside.
- In a separate mixing bowl add cornmeal, cashew milk and vinegar. (If using buttermilk no need to add vinegar.) Add melted butter, applesauce, honey and sugar to cornmeal mixture and gently whisk to combine. Add eggs and whisk again.
- Stir in dry ingredients and whisk until it's smooth and free of lumps.
- Pour mixture in a greased 8x8 pan.
- Bake 30-35 minutes. Check it with a toothpick in the center at 30 minutes and bake longer if needed. I like to err on the side of caution and not risk over baking...
- Each slice comes in at 176 calories 6.9grams fat, 26.3 carbs, 3.1 protein.
*recipe slightly adapted from www.cookingclassy.com