With Halloween next week, many pots of chili will be simmering on stovetops in neighborhoods all across America. For the perfect accompaniment, consider adding this easy to make, but hard to forget cornbread. (And to assure you that when I say easy, I really do mean easy, know that my kids started making this on their own around the age of 8. I supervised the oven, of course!)
- 3 1/4 cups cornmeal (use yellow, white, or a combination of both)
- 2 tablespoons baking powder
- 2 tablespoons sugar
- 2 1/2 tsp red pepper flakes
- 1 tablespoon kosher salt
- 1 cup grated Cheddar cheese or Monterey Jack mix.
- 1 cup finely diced yellow onion
- 1/2 cup finely diced red bell pepper
- 2 cups milk
- 1/2 cup canola oil
- One 14.75 oz can cream-style corn
- One 4 oz can diced green chilis
- Optional: 6 strips of crumbled bacon
- Preheat oven to 375° F. Grease a 13 x 9 x 2 inch baking dish. Place in the oven to heat while you mix up the cornbread batter.
- In a large bowl combine first 5 ingredients. Mix in the onion, red pepper, and cheese. Add milk, oil, diced green chili peppers and cream-style corn and stir until just combined.
- Remove the baking dish from the oven, carefully, and pour in the batter. Place back in the the oven and bake for 50 minutes, or until a knife comes out clean. Let cool for 5-10 minutes. Cut and serve.
Mix all ingredients.
Pour batter in hot pan and place back in 375 degree oven for about 50 minutes.
Take cornbread out and cool for 5-10 minutes, cut and serve.
YUM! Eat up!
For suggestions on chili, click here.
One final suggestion for chili, consider adding butternut squash as your chili cooks…it takes about 15 minutes to simmer to tenderness and it’s soooo good.
With a taste similar to pumpkin, the addition of butternut squash makes a nice fall treat. (I buy the pre-cut butternut squash in the vegetable section.)
