A couple of weeks ago, I had an inexplicable craving for something my mom used to bake – a sconey/biscuity combo filled with bittersweet chocolate flecks. I called and asked for the recipe, and even though I didn’t post this in time for Mother’s Day – this recipe is a perfect ode to my mama. These scones are perfect in every way – the brown sugar instead of white (a boost of flavor), buttermilk instead of heavy cream for a less dense end result, and best of all, the crisp outer texture and the cakey, flaky interior. I ate two immediately out of the oven, and then felt I needed to spread the wealth so I took a few to a friend. A few hours later, I got a text: “What the hell are these things – they’re amazing!”. Yup. That’s how my mama rolls.
A super-cold weekend made me want to make a big pot of chili. And since I couldn’t just make chili (I’m a classic over-achiever and can’t resist surprising Matt with something extra), I made this very easy cornbread. No mixer required, and only 8 ingredients needed. It has a very light flavor (a little sweet, with a good texture) that makes it the perfect accompaniment to chili.