How do you like your cornbread?

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