It may be June, but it feels like fall. This weather is perfect for a dinner of vegetarian (or meat) chili and homemade cornbread. This classic meal is warm, filling, and quite tasty. One reader of The Encyclopedia of Country Living states that she "didn't add the melted butter [to the batter] and they were really good anyway." If you are looking to cut calories, feel free to skip on the butter, but not on taste!
Combine 1 cup cornmeal, 1 cup home-ground (or whole) wheat flour, 1/2 teaspoons of salt, and 1 tablespoon baking powder in a bowl. In another bowl, stir together 1 egg, 1/2 cup honey, and 1-cup milk. Pour the liquid ingredients into the dry ones and stir together. Add 2 tablespoons of melted butter (or lard). Stir a moment more, but don't over stir, because you don't want to stir your bubble out. Pour into a greased 8-inch square-baking pan. Bake at 425 degrees for about 25 minutes.