Have I mentioned that WhistleStop has a fantastic chili starter? Look for it in your local produce market~ or, of course, you can buy some from our Country Store. We call the store 'A Pinch of Dis and a Pinch of Dat', cuz you can find all of our products in just one place.
I have posted recipes for Chutney Chili, and Beer Chili but the chili starter is the best (IMHO). No matter how you make chili~ it is perfect for this time of year.
The question is~ how do you like your cornbread? There are as many recipes for yummy cornbread as there are for chili. Good hot cornbread with butter is just what you need as a go along. Here are a couple of our favorite cornbread recipes.
Buttermilk Cornbread
2 cups self rising cornmeal
2 Tbs vegetable oil
1 1/2 cups buttermilk
1 egg
Pre-heat oven to 450°
Pour a small amount of oil into a heavy skillet and coat the edges. Place the skillet into the oven to preheat. Sprinkle a small amount of dry cornmeal into the bottom of the hot skillet to prevent the bread from sticking. Combine cornmeal, 2 Tbs oil, buttermilk and egg in a bowl, stirring until combined. Pour into a hot skillet. Bake at 475° for 15-20 minutes until golden brown.
Sourcream Cornbread
2 cups self rising cornmeal
1/2 cup vegetable oil
1 cup sourcream
8oz creamed corn
2 eggs
Combine all ingredients in a bowl. (Following the directions for pre-heating the skillet as above.) Bake at 450° for 20-23 minutes until done.
Y'all enjoy!~ Sandi
24 comments:
Sandi - I like to add some chopped jalapeno pepper and grated aged cheddar to my cornbread. YUM
Hey! I was just saying that I was going to make some chili tomorrow! Now I have a couple of great cornbread recipes to try to go with it! Thanks!
Jan
Hot diggety! Someone with the good sense not to put sugar in a cornbread recipe!
I am in awe, I truly am.
I'll second the peppers, but i prefer poblanos, a bit of salsa and a wee bit of corn, just for texture.
That looks so nice - I've always wanted to make corn bread in a skillet.
Yum...yum! Thanks for the fantastic recipes.
That sour cream cornbread looks great! And I've got the perfect cast iron pan for it.
My husband could eat cornbread 3times a day everyday. Mary
Oh YUM! I'm in the mood for some chili now with that cornbread!
Hope you are having a wonderful week.
Blessings,
Sandy ;)
Oh I love cornbread!
Karla
I think I have told you before of my insane love for cornbread. Its even better when you can see the kernals in it like you did. Yum.
Oh do we love cornbread! I usually just make it plain, but we also like sour cream cornbread. In fact, I made some last week and we had it with Sante Fe Soup.
ooh, i like mine with kernels in the batter. made in a cast iron skillet cut into wedges.
Did I tell you that McLeod Farms sells your products? I always brag that I know you, lol...shame on me for not telling her how she could know you too! I'm a shameful hussy!
Chili and cornbeard, a perfect combo for this time of year. Thanks for sharing the recipe.
Oh this sounds good. My dad LOVED cornbread of any sort!
I like the *sweet* kind but LOVE this! I always add corn kernels too.
We are big chili fans here and corn bread is a MUST with it!
Thank you for always giving us the BEST recipes!
Hugs,
Sue
Hey there Sandi!
...now that's good ole southern eats..chili with cornbread! great for a cold day for sure.I'm gonna have to get out the big soup pot and make up a big pot of chili..maybe by the weekend.
Hope you are having a really good week!
~Tina
My H was born in Alabama, so cornbread is a real staple around here. I make mine with cheddar and jalapeno and bake it in cast iron corn stick pans 'cause I really like them crispy and crunchy. H makes a really mean chili, starting with dried chiles he has soaked and whirred up in the food processor. YUM! Just the thing for a cold Maine winter evening while sitting in front of the wood stove. Does it get any warmer than that?
cast iron is the only way to go!
How do I like cornbread? I LOVE IT!
I have heard that family feuds take place over cornbread in the South. Is this true? I have heard that some feel it's a violation to put corn kernels in it, and others couldn't eat it without kernels. Some even hold to a certain corn meal. What's your take on it?
KJ
California
I like mine made with sweet milk, but that sour cream cornbread recipe looks mighty tempting!
I've never made skillet cornbread, but the one I do make has been a recipe that my mom has had for over 40 years. It's really simply, and I love to griddle a slice and top it with butter and honey, or even banana slices!
Soooo goooood!
I make cornbread in an iron skillet. I baby that skillet! It's very old and o so well seasoned!
Ours is unsweetened, regular ol' cornbread. Good with Applebutter!
Pat
I have been reading on so many blogs about cornbread, but I have never seen or tasted it here in Australia. So thank you very much for posting the recipe, I am looking forward to giving it a go! It sounds delicious!
Amanda (aka Cottage Contessa)
I’ve read a few posts here and I can actually relate. I am in love with Marie Callender's cornbread.
They are simple to make and super yummy, especially with honey butter. I've been a fan of MC's ever since I was a little girl, and have fond memories of eating it with my family back in San Jose, CA. Check out their website www.mccornbread.com to order your cornbread mix. They also stock a variety of gourmet products I'm sure you will enjoy.
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