There was just enough of a chill in the air this past weekend for me to convince myself to make some Chili! So of course, chili calls for Cornbread. This is a slightly adapted recipe from on I found by Cat Cora.
Homemade Cornbread
5 tbsp butter, melted
3/4 Cup Cornmeal
3/4 Cup AP Flour
1.5 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Kosher Salt
1 Cup Kefir
2 Eggs
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Mix your dry ingredients in one bowl, and mix your eggs and kefir in another. Then add the melted butter to the egg/kefir mixture. Now add in the dry ingredients just until mixed in. Pour into a 6-8" cast iron skillet and bake on 425 degrees for 20 minutes or so...remove from the oven as soon as it starts to get golden on top and tooth pick comes out clean!
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