Corn bread for chili season
With fall under way, everyone needs a dependable corn bread to serve alongside soups, stews and chilies--or just to eat as a quick breakfast with honey drizzled on top. Our favorite recipe comes from brothers, chefs and restaurateurs Eric and Bruce Bromberg. At the new Blue Ribbon Beer Garden in New York City, the Brombergs serve a golden corn bread with a crusty exterior and cakelike crumb. Southerners might argue that it isn’t totally authentic (it has sugar and honey in the batter), but we have nothing but good things to report.
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Looking for a great chili recipe to serve with this corn bread? We suggest this vegetarian version from 101 Cookbooks.