I love chili. I really love cornbread.
My mom made chili for dinner the other night and I was the designated cornbread maker. It turns out that my family also really loves cornbread because the whole batch was gone by the next day.
This left me in a (first world) dilemma. I wanted to have chili leftovers for lunch but I didn’t have any cornbread to go with it. The horror!
So I made…….
Cornbread For One
1/4 cup flour
1/4 cup cornmeal
1/4 teaspoon salt
1 teaspoon baking powder
1 egg white
1/4 cup milk
4 teaspoons oil
1 tablespoon honey
1. Combine the flour, cornmeal, salt, and baking powder in a small bowl. In a separate bowl, beat the egg white until foamy and then add the milk, oil, and honey.
2. Add the wet ingredients to the dry and stir until just combined. Use cooking spray to grease a microwavable bowl or (large) coffee mug and pour the cornbread mixture into it.
3. Cover with a paper towel and microwave on high for about 2 minutes, depending on how “done” you like your cornbread to be. (I like mine slightly doughy so I only microwave it for about 1 minute!)
Note: This recipe can be considered/used for two servings… but if you really love cornbread it is a bigger-than-normal single serving 😉