Updated Thursday, May 23rd, 2002
Yield: 6 servings
Preheat the oven to 400 degrees F.
In a large bowl, mix together the cornmeal, flour, baking powder, and salt. In a separate bowl, mix together the water, milk, egg substitute, oil, honey, and cilantro. Add to the dry ingredients and mix well. Spoon the batter over the chili, spreading to the edges of the dish. Sprinkle the olives and cheese over the batter.
Bake for 18 to 25 minutes, until the corn bread is golden. Let stand for 10 minutes before serving.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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