Few things make for a better dinner during the coldest days of winter than a big, hearty bowl of chili. Whether you prefer your chili without beans, with only beans, with chicken, beef or over spaghetti, this dish is the definition of comfort food. But after you eat a few spoonfuls of chili, it’s nice to have a little something-something to break up the monotony of eating stew. Enter: cornbread, the lowkey star of winter sides.
The sweetness, lightness and crumbliness of an amazing homemade cornbread is the perfect accompaniment to a chunky, tomato-based chili recipe, as it contrasts the soup with nearly every single element. And we think the best way to make cornbread is to utilize a cast iron skillet….