I heart cornbread. Correction. I heart sweet cornbread. Correction of the correction. I love sweet cornbread that is perfectly baked so it’s not dry.
This is more of a tip than a recipe but it’s one of my favorites. Chili topped with cornbread topped with honey butter. Amen.
- 2 – 15-ounce cans of chili
- 1 box Jiffy cornbread mix
- One recipe honey butter (below)
Divide chili into four oven-safe dishes.
Pour cornbread mix into a bowl and add 3 tablespoons of sugar then continue with instructions on the box. After finished stirring together cornbread mixture, divide over chili dishes, leaving room for cornbread and the rising of the cornbread.
Bake on a cookie sheet in the oven preheated to 350F.
Bake until cornbread edges are golden brown and a fork poked into the middle of cornbread comes out clean.
- 1/4 cup butter
- 1/4 cup honey
Whip butter using a mixer until it is light & fluffy. Stir in honey until the two become one. Place honey butter on top of cornbread chili cuppers while still hot.
Enjoy on sunshiney deck, on a picnic, or bake in a 9X13 pan and share at a church potluck. Hallelujah.