Quick breads are types of bread that rise quickly, without the aid of yeast. Banana bread, biscuits and cornbread all fall into that category. Cornbread is a simple bread that requires absolutely no kneading and from start to finish takes about 30 minutes. Make an extra batch and use it for stuffing the next day. This version requires ingredients that typically most people have on hand on a consistent basis.
1 c Flour
1 c Cornmeal
1/2 c Sugar
3 tsp Baking Powder
1/2 tsp Salt
1 c Sour Cream
1/4 c Milk
1/4 c Canola Oil
In a bowl combine all the dry ingredients. Make a well in the center and crack the 2 eggs into it. Whip the eggs and then mix with the dry ingredients. Mix in sour cream, milk and oil till combined.
Grease a 9×9 inch pan and dust it with cornmeal.
Pour the batter into the pan and shake it until it is smooth. Bake in a 400 degree preheated oven 20 to 25 minutes.
The end result is a very light and fluffy cornbread.
Cornbread goes well with just about any main dish, not just chili.
I hope you give it a try, let me know how it goes.