Whenever I begin preparing to make a big pot of chili, there is one side dish that always seems to beckon me. Sitting on the shelf where all my baking ingredients are located; baking powder, baking soda, and of course, cornmeal lightly call to me from inside my pantry. Ever since I was a little girl, chili in our house was synonymous with cornbread and I intend to keep this tradition alive and thriving.
Although the name of the bread has stayed the same through the years, the style of cornbread I enjoy today is different than the one I grew up eating. My mom and grandma always preferred a saltier version with a crunchy crust that had been lightly fried in a well-seasoned cast-iron skillet, typically in a thin layer of bacon grease. My cornbread love though is a sweeter, fluffier version that is baked in the oven instead of fried on top of the stove. I never even had the almost dessert-like version of cornbread until I started loving and ordering barbecue when we went out to eat at restaurants. Now, I adore a thick piece of hot cornbread with a tiny touch of butter and a small drizzle of sugary honey.
When I make cornbread though, I am always searching for a healthier version of the classic recipe I love so much. There is absolutely nothing wrong with an indulgent piece for those special splurges, but on a random weeknight at home I prefer to keep my cornbread light. I have experimented quite a bit trying to find the perfect lightened-up cornbread recipe, and I think I may have finally found just that.
Talk to Me!
- Sweet or Savory: How do you prefer your cornbread?
- What recipe pair do you always make in your house? Like cornbread is synonomous with chili, what items do you prefer not to eat without the other?
- What recipe did you eat growing up that you prefer a different version of today?