Cornbread and chili is a winning combo. I love this chili recipe from Nora Cooks, so I followed the link to her cornbread recipe. So good! And easy! You can easily make it while the chili is cooking.
We use less sugar (1/3 to 1/2 cup) and substitute part whole wheat flour. P.A.N. corn meal is our go-to for cornbread and homemade English muffins. Corn kernels, sun-dried tomato or diced jalapeño or green chiles make great add-ins. Heads up: the batter will be thick. You might also need to bake it a little longer to get a golden brown.
