Before we left Tappahannock on Saturday, our hosts gave us a to-go container of chili to eat for dinner. My honey ate some of it on the way home, but didn’t finish it, so he had leftovers on Sunday. He likes something weird with his chili….cornbread!
Oh. That’s not weird? I sure thought it was the first time I heard of it!
Anyways, he asked ever so kindly if I would make some cornbread to go with his chili on Sunday.
I’m not gonna lie. He made my heart sing a little by asking! Of course I wanted to bake something!!! 🙂
I have made a GF cornbread before, but I wanted to try out the corn flour Maseca this time.
I looked for a few recipes and decided to go with a mix of the corn flour with corn meal, plus the GF flour. It turned out fabulous!
A yummy and moist cornbread perfect to pair with a piping hot bowl of chili.
1 1/4 cup GF flour
3/4 cup Maseca corn flour
1/4 cup corn meal
1/2 tsp salt
2 flax eggs
1 cup cream*
1/3 cup maple syrup
2 tbsp melted butter
*Note: milk would work too, but the cream definitely added a lot more richness and kept the bread moist.
Begin by making the flax eggs (2 tbsp ground flax seed with 5 tbsp warm water) and setting them aside. Mix the dry ingredients together in a bowl. Add the flax eggs, cream, maple syrup and butter. Stir until combined. Add more cream if it is too sticky. Pour into a greased 8-inch square pan or greased muffin tin. Bake at 375* for 20-25 minutes or until the top is golden brown.
Do you eat cornbread with your chili??