While it’s ideal for mopping up chilli and soup, this Southern US staple can be made substantial enough for a main meal with a few simple additions
Like banana bread, a rather less ancient North American creation, cornbread isn’t a loaf in the conventional sense. Though it’s perfect for soaking up chilli, brothy bean soups and the like, it’s actually substantial enough to be the main event, rather than something you might reach for to mop the plate after it. (It’s also gluten-free, should that be a consideration.)
Prep 10 min
Soak 2 hr
Cook 25 min
Serves 6
