For Chili night, the best Cornbread ever!

I always make my own chili, but its mostly canned ingredients, nothing special. I do have this fantastic cornbread recipe that we got from my great grandma Clara, and I make it every time we have chili. Great stuff, and you can modify it by adding corn or cheese or whatever else. I can honestly say its award winning, because my mom has won first and second place at chili cook offs.

Cornbread

1 c corn meal
1 c all purpose flour
2 tsp baking powder
1/4 c sugar or splenda
1 tsp salt
1/4 c melted butter (1/2 stick)
1 c milk
1 egg

Mix dry ingredients into large bowl. Add milk and eggs, stirring with spatula. Add melted butter and stir to combine. Pour into greased 8 inch square baking pan. Bake for 25 minutes at 400 degrees. Let stand for 5 minutes, then cut and serve with butter, honey, or over chili.

And just in case you really want it...

Chili

1 lb ground beef
1 can corn, undrained
1 can black beans, drained
1 can diced tomatoes, undrained
3 tbsp chili or taco seasoning (or one package)

Brown meat and break up into small pieces, transfer to large pot if using skillet to brown. In large pot, add tomatoes, corn, beans, and taco seasoning to the meat, stir to combine, if too thick, add 1/2 c to 1 c of water. Simmer 20 minutes on medium heat. Serve with grated cheese, sour cream, and cornbread (see recipe above).