Our air conditioning is finally fixed! Now that our home is no longer 79°F, I will actually turn on the oven and cook again Salads and left overs were all that I would cook…errrr, prepare, while it was out. I’ve been trying to clean out our freezer and make some room for new soups or meals, and I found some chili that I had made over the winter. It didn’t sound completely unappetizing–a rarity these days–so I figured, why not. Plus…I knew Matt would be stoked.

But who in their right mind eats chili without corn bread?

So…I looked through my recipe book/box and found a recipe for corn bread that seemed to fit the bill.

Ingredients

(makes 12 corn muffins)

1 c whole wheat flour

1 c cornmeal

1 c white sugar

2 eggs

1 c milk

1/2 c butter, melted

1 TBS baking powder

1 tsp salt

Directions

• Preheat your oven to 350° F. Line a muffin pan with liners. I used silicone because I couldn’t find anything else on hand.

• In a large bowl, add the eggs, flour, cornmeal, sugar, milk, and butter. Mix well!
• Once that is mixed well, add in the salt and baking powder.
• Pour the batter into the muffin pan and place in the oven.

• Take out of the oven after about 25 minutes or when the tops are golden brown.