My dad says this is the only way to eat chili now. Just 4 ingredients to get the most moist, golden side dish without heating up the oven.

This slow cooker 4-ingredient moist cornbread is the kind of side dish that makes a pot of chili feel like a Sunday supper at my parents’ farmhouse. I started making it on hot harvest days when I didn’t want to heat up the oven, and my dad took one bite and declared it the only way he wanted his chili from then on. It comes out golden on top with caramelized edges, a tender yellow crumb, and steam rising as you lift out a wedge. Using just a few pantry staples and the gentle heat of a slow cooker, you get that old-fashioned, Midwest-style cornbread that tastes like it’s been in the family for years, without ever turning on the oven.

Serve this moist cornbread warm, right from the slow cooker, with a big pat of butter melting over the top and a drizzle of honey if you like things a little sweet. It’s perfect alongside a hearty beef or bean chili, a pot of ham and beans, or a slow-simmered stew. I like to spoon chili right over a wedge so the juices soak into the crumb. Add a simple green salad or some sliced garden tomatoes and cucumbers for freshness, and you’ve got the kind of comforting, stick-to-your-ribs meal that feels right at home on any chilly evening.

Servings: 8

1 (15-ounce) box yellow cornbread mix (such as Jiffy, about 2 standard 8.5-ounce boxes combined)

Grease the slow cooker: Rub the bottom and about halfway up the sides of a 4- to 6-quart slow cooker crock with a little softened butter to prevent sticking and help those caramelized edges form.

Mix the wet ingredients: In a medium bowl, whisk together the sour cream, melted and slightly cooled butter, and eggs until smooth and well combined.

Add the cornbread mix: Sprinkle the yellow cornbread mix over the wet ingredients. Stir gently with a spatula or wooden spoon just until no dry pockets of mix remain. The batter will be thick but spreadable; avoid overmixing so the cornbread stays tender.

Fill the slow cooker: Pour the batter into the prepared slow cooker and spread it into an even layer, smoothing the top with the back of a spoon or spatula.

Cook low and slow: Cover the slow cooker with its lid. Cook on LOW for 2 1/2 to 3 hours, or until the edges are deep golden and slightly caramelized, the top looks set and lightly golden, and a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Rest before serving: Turn off the slow cooker and remove the lid, tilting it slightly for a few minutes to let steam escape so the top doesn’t get soggy. Let the cornbread rest in the crock for about 10 to 15 minutes. This helps it firm up just enough to slice while staying very moist.

Serve warm: Cut the cornbread into wedges or squares right in the slow cooker. Top each piece with a pat of butter so it melts over the warm, textured surface, and serve alongside chili or your favorite cozy main dish.

For a touch of sweetness, stir 2 to 3 tablespoons of sugar or honey into the wet ingredients before adding the cornbread mix (this will technically add an extra ingredient, but the base recipe works beautifully without it). If you prefer a richer, almost custardy texture, add one extra egg and reduce the cooking time slightly, checking at the 2-hour mark. For crisper, more pronounced caramelized edges, use a smaller slow cooker so the batter is a bit deeper, and let it cook closer to the 3-hour mark, watching that it doesn’t overbrown. You can also line the bottom of the crock with a parchment circle for easier lifting, though I find a well-buttered crock gives the best browned crust. To make it more savory to stand up to spicy chili, finish the hot cornbread with a sprinkle of coarse salt and freshly cracked black pepper over the melted butter. Leftovers reheat nicely: warm individual slices in the microwave for 15 to 20 seconds, covered with a damp paper towel, to bring back that steamy, moist crumb.