Y’all know how much my kids love my chili. And how much I love my chili.

And personally, you can’t have chili without cornbread. Or bbq for that matter.

So this skillet cornbread is the perfect accompaniment.

Although the ingredients call for local honey, this cornbread is more on the savory side. But the consistency, is sheer perfection.

Ingredients:

3/4 cups melted butter, 2 Tbsp of which will coat the pan

2 cups all purpose flour

2 cups yellow cornmeal

1 Tbsp baking powder

2 tsp salt

1/2 cup local honey

2 1/2 cups buttermilk

4 eggs

Directions:

Preheat oven to 375.

Coat a large cast iron skillet with 2 Tbsp of butter.

In a large bowl, whisk together flour, cornmeal, baking powder and salt.

Create a well and add in wet ingredients; honey, buttermilk, eggs and the rest of the melted butter. Whisk until thoroughly combined.

Pour into buttered cast iron skillet.

Bake until a toothpick inserted comes out clean. ~ 25 minutes.