Chili and Cornbread

Yeah, I know. Chili and cornbread seems like a rather odd post for a steamy summer day. However, this chili was made with leftovers from my Memorial Day shredded beef. In case you try out that recipe, I just wanted to share this idea for any that you might have leftover. I popped a bunch in the freezer right after the party, then defrosted it earlier in the week to add to a batch of rainy day chili. Even though the rainy day turned into a sunny night, this classic combo still hit the spot. For the chili, just start with your favorite recipe, then add the shredded beef in place of ground beef. I couldn't possibly begin to tell you what my chili recipe is. It's not top secret or anything, just one of those times when I never measure ANYthing. The cornbread recipe, on the other hand, is up for grabs. Here ya go!

"Hey, this isn't from a box!" Cornbread

1 cup flour
1 cup yellow cornmeal
1/4 c sugar
4 t baking powder
1/2 t salt
2 eggs
1 c milk (or buttermilk)
1/4 cup vegetable oil or melted butter

-mix dry ingredients together in large bowl
-make well in middle of bowl
-in separate bowl, lightly beat eggs
-add milk and oil to eggs, stir until combined
-pour into well, and mix with fork until just moistened
(batter will still be slightly lumpy)
-spoon into greased 9" glass pie pan
-bake at 400 degrees for 20 minutes

This cornbread is fluffy and flavorful, but not too sweet. Serve it warm with butter!