Thyme Cornbread for Chili!

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The cold weather is moving in and we couldn't be more excited!  Chili is a must for cold weather but, chili alone isn't going to do it.  Loads of toppings and delicious corn bread will make your chili night rock! 

Ingredients - 

Cornmeal - 1 cup
Millet Flour - 1 cup
Baking Soda - 2 teas
Egg - pasture raised - 1 
Buttermilk or Whole Grass Fed Milk - 1 cup
Greek Yogurt - 1/2 cup
Fresh Thyme - 2 teas - chopped
Butter - Grass fed - 1/2 stick
Pepper - 1 teas
Sea Salt - 1 teas

Olive oil for skillet - 2 tablespoons 

Preheat oven to 350 degrees

Mix all ingredients together.  Add a touch more extra milk only if needed.

Pour 2 tablespoons of olive oil in skillet.

Pour batter on top.

Place full sprigs of thyme (this is more for pretties than anything)

Bake for 20 minutes or until done.

Enjoy with chili or soup!

The perfect autumn side dish! 

Cornbread makes all-the-difference for chili night! 

My Notes - 

We use organic and non-GMO whenever and every time possible.

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We top our chili with a dollop of Stonyfield Organic Greek Yogurt , grass fed cheese, onions and this cornbread!  Happy autumn!