When chili is being served, cornbread is an essential item. In my opinion, good cornbread has a few critical features: corn flavor, sweetness, moistness, and finally a little heat.(Save the cheese for the grits.) So some creamed corn helps with the moisture and the sweetness. Honey definitely helps with the sweetness. Salsa verde brings moisture and with the black pepper, a little heat. I hope you like it.

1 cup AP flour
1 cup corn meal
1/2 teaspoon salt
2 teaspoon black pepper divided
3 tablespoons baking powder
1 cup milk
6 ounces creamed corn
1 egg
1/3 cup melted butter
1/4 cup honey
1/4 cup green salsa verde
1 jalapeño pepper seeded and diced

Preheat oven to 350.

Mix flour, corn meal, salt, 1 teaspoon black pepper, and baking powder.

In a separate bowl mix milk, egg, salsa verde, melted butter, jalapeño, honey and creamed corn.

Add the milk mixture to flour mixture.

Place in a greased 9-inch pie pan.

Bake for 23-28 minutes or until a tooth pick comes out clean.

Serve.