Friends gave us a batch of chili this weekend and I thought:
1) Thank you! So kind. And spicy, delightfully spicy!
Also:
2) Fantastic, an excuse to make my favorite cornbread recipe.
* * *
My Favorite Cornbread
(adapted from Mark Bittman’s How to Cook Everything)
Ingredients
- 275g / 1¼ C kefir (or yogurt, buttermilk, or 1¼ C milk warmed plus 1 T white vinegar)
- 42g / ~3 T butter
- 183g / 1½ C medium-grind cornmeal
- 62g / ¼ C all-purpose flour
- 7.5g / 1½ t baking powder
- 6g / 1 t salt
- 50g / ~3 T sugar
- 2 eggs
Instructions
- preheat oven to 375F
- add butter to an 8×8” pan, put it in the oven to melt*
- whisk together dry ingredients in a bowl
- whisk together kefir and eggs, add to dry ingredients and mix well
- pour the batter into the pan with preheated butter
- bake 30 minutes or until toothpick comes out clean**
- serve with more butter, because delicious.
* Alternately, melt butter and add to pan right before baking but why make more dishes? You can also do this on the stovetop depending on the hardiness of your pan. Getting the butter hot but not burnt is the goal.
** For a doubled recipe in a 9×13″ pan, bake ~35 minutes or until toothpick comes out clean.
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J.R. Johnson 
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