I like traditional cornbread (no flour, no sugar) with pinto beans and such. But with chili, I like a "Jiffy" style of cornbread. My favorite sweet Jiffy style cornbread:
Heat oven to 375. Put your skillet or casserole dish (yes, they work just fine too) in the oven as it is heating.
Mix together the following:
One cup of all purpose flour
One cup of self rising corn meal
Two teaspoons baking powder
1/4 teaspoon salt
In a separate cup or bowl, stir together the following:
1 1/4 cups of buttermilk (yes, use actual buttermilk)
1/4 teaspoon of baking soda
And finally, in a separate bowl, beat together:
5 teaspoons of sugar
1 large egg
1/4 cup vegetable oil
Now, stir together the buttermilk and soda mixture with the egg and sugar mixture. When all wet ingredients are combined, pour them into the flour and cornmeal dry mixture. Stir together by hand, just enough to combine into a wet batter.
Pull the hot skillet or casserole dish out of the oven and immediately butter it liberally, sides and bottom, with a couple tablespoons of real butter.
Pour batter into skillet or casserole dish, and bake for 20-25 minutes, until a knife inserted in it comes out clean.
You end up with a Jiffy style cornbread, but it's much better than Jiffy ever will be. Delicious with chili, great crust.
