Last night I made chili for dinner. As I was cooking it, I had a flash back to my childhood, and remembered that when my mom served chili, she would also serve cornbread with honey butter. I remember it being amazingly delicious.
Suddenly, I wanted cornbread. But since no one in my family eats corn and feels well afterward, I knew that it couldn’t be a traditional cornbread.
So I started to flip through my bread recipes and thought about which one I could modify to make a sort-of-sweet, sort-of-crumbly cornbread-type bread to serve with our chili.
By the time I had found the recipe I wanted to use and had some ideas on how to modify it, I no longer had time to whip up a batch of cornbread before dinner. However, this morning was the perfect time to make a test batch of Grain-Free Cornbread to serve with the leftover chili I was planning on us eating for lunch.
This turned out really well. So well, the entire batch disappeared during lunch, and I’m pretty sure my boys would have eaten more if it wouldn’t have been gone. I’m also positive that if we weren’t eating it smothered in chili, it would taste absolutely marvelous covered with honey butter.
Here’s my Grain-Free Cornbread recipe:
Do you also enjoy Chili and Cornbread? Have you dreamed about a Grain-Free Cornbread recipe?