1 1/2 teaspoons salt
650g cornmeal, Anson Mills is the best (Yellow Coarse)
or if you can’t get hold of that buy the best organic cornmeal you can find, don't leave it til the last minute to buy either!
4 tablespoons plain flour 6 teaspoons baking powder
2 teaspoons ground cinnamon
750ml buttermilk
4 eggs
2 teaspoons honey
4 tablespoons vegetable oil
DIRECTIONS
Mix the salt, cornmeal, flour, baking powder and cinnamon in a bowl.
Whisk together the buttermilk, eggs, honey and oil in a jug, and then stir into the dry ingredients, mixing to make a bright yellow batter.
Option 1. Pour the cornmeal batter over the chilli con carne, or blob it over to cover the top as evenly as possible. Don’t worry if some of the chilli seeps through. Bake in the oven for 30 minutes or until the cornbread has risen and is golden, and the chilli underneath is bubbling.
Option 2. Bake separately in the oven until puffy, golden brown, and just set, for about 35 minutes at gas mark 4, about 180°C
Let the chilli stand for about 5 minutes once out of the oven before cutting the warm cornbread into squares or slices to serve with a helping of chilli underneath.
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