Yesterday was a good day, I got a lot done and I managed to make cornbread and chutney as planned. Here are the recipes I have used (I liked them so I want to save them for when I need them again)
Cornbread  –
http://allrecipes.com/recipe/homesteader-cornbread/

INGREDIENTS:
1 1/2 cups cornmeal
2 1/2 cups milk
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2/3 cup white sugar
2 eggs
1/2 cup vegetable oil
DIRECTIONS:
1. Preheat oven to 400 degrees F (200 degrees C). In a small bowl, combine cornmeal and milk; let stand for 5 minutes. Grease a 9×13 inch baking pan.
2. In a large bowl, whisk together flour, baking powder, salt and sugar. Mix in the cornmeal mixture, eggs and oil until smooth. Pour batter into prepared pan.
3. Bake in preheated oven for 30 to 35 minutes, or until a knife inserted into the center of the cornbread comes out clean.

Chutney –
http://allrecipes.com/recipe/mango-pineapple-chutney/

INGREDIENTS:
2 tablespoons vegetable oil
1 teaspoon crushed red pepper flakes
1 large sweet onion, minced
4 inch piece fresh ginger root, peeled and
minced
1 large yellow bell pepper, diced
3 large ripe mangoes, peeled, pitted, and
diced
1 small pineapple, peeled and diced
1/2 cup brown sugar
1 1/2 tablespoons curry powder
1/2 cup apple cider vinegar
DIRECTIONS:
1. Heat the vegetable oil in a large saucepan over medium heat. Stir in the red pepper flakes and cook until they begin to sizzle, then stir in the minced onion. Reduce the heat to low, cover, and cook, stirring occasionally until the onions have softened, about 20 minutes.
2. Remove the lid, increase the heat to medium, and stir in the ginger and yellow bell pepper. Cook and stir until the ginger is fragrant, 2 to 3 minutes. Stir in the mangoes, pineapple, brown sugar, curry powder, and vinegar. Bring to a simmer, and cook for 30 minutes, stirring occasionally. Cool the chutney completely when done and store in airtight containers in the refrigerator.

In the end, I loved the flavors of both of these dishes and I will definitely make them again!
I used self-rising flour for the cornbread, as I didn’t have any all-purpose flour available, and I skipped salt and baking powder as they are already in self-rising flour – it turned out really well.

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