When Ditalini and I make chili, we make cornbread. When we have the time and the ingredients, we make fancy cornbread (check the recipe index for some recipes). When we don’t, we use the package recipe on the side of the cornmeal box, improved with added ingredients.
This recipe is the basic package one, with added diced Hatch chiles and shredded Cheddar cheese, and is pretty damn good with any kind of chili.
Heat oven to 400°F. Grease 8-9″ pan. Combine dry ingredients. Stir in milk, oil, egg, chiles, and half the shredded cheese, mixing just until dry ingredients are moistened. Pour batter into prepared pan and sprinkle the rest of the shredded cheese on top. Bake 20 to 25 minutes or until light golden brown and wooden pick inserted in center comes out clean. Serve warm (butter & honey optional but encouraged). Makes enough for 9 servings.