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Cornbread recipe to go with a bowl of chili

15 years ago

I posted a question about a T&T Chili recipe for a party... and then thought that a big batch of cornbread would be great to go with the chili (as well as all the other soups/stews that will be here).

So.... what cornbread recipe do you use to go with chili? (Remember.... I'll be doubling or tripling the recipe.)

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Comments (5)

jimster
15 years ago
I've posted this one a couple of times before. It is a really good non-sweet cornbread.

Real Cornbread
From Butter Beans to Blackberries by Ronni Lundy

4 tablespoons drippings
2 cups fine ground white cornmeal
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 large egg
1 and 1/2 cups milk or buttermilk

Turn the oven on to 450 degrees. When it starts to get hot, put the drippings in a 9 inch cast iron skillet (or small cake pan, but a skillet is what you really want). Put the skillet in the oven and let it get really hot while you mix up the batter.

Mix cornmeal, salt, baking soda and baking powder together well in a bowl. Add the egg and milk and stir until just blended. Don't beat.

Remove the skillet from the oven and very carefully swirl the drippings around the pan to coat the inside. Drippings should be bubbly. If you're using butter and it's browned a bit, that fine. It'll make the cornbread yummy!

Pour the drippings into the cornbread batter, stir just enough to incorporate, pour the batter back into the skillet and pop into the oven. It will take 20-25 minutes for it to turn brown around the edges and get firm in the middle. Remove and turn upside down on a sturdy plate to turn the cornbread out. (If it sticks, you can serve it straight from the pan.) Pass while it's hot.

Jim
beachlily z9a
15 years ago
In the past, cornbread discussions have become rather heated. Just to save you some time, I've linked to a cornbread discussion from a couple of months ago.

Read and enjoy!

Here is a link that might be useful: Sept. cornbread discussion
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Try some sriracha. It'll heat up anything. Next time you make it, though, try using this cornbread recipe as a starting point to which you add all the goodies. In general, you have the choice of making a savory cornbread (no sugar, little or no flour) or a sweetish corn-muffin type cornbread (sugar and flour added). You'll find partisans on both sides. I personally prefer a non sweet cornbread, but chacun a son gout. Without meaning to make the Cornbread Holy Wars erupt again, my favorite recipe for a savory (as opposed to sweet) cornbread is from Bernard Clayton's New Complete Book of Breads. I use this recipe when I make cornbread dressing for Thanksgiving; a quadruple recipe just barely fits into a 5 quart KitchenAid mixer bowl, and into an 11 x 14 pan. Absolutely delicious. If you have access to freshly ground corn meal, it'll be plenty sweet. So try to buy your meal in a store that seems to have a good turnover of corn meal. So that's probably NOT in a gourmet store. 2 eggs, room temp 2 cups buttermilk, room temp 1 tsp baking soda 2 cups white cornmeal (but yellow is okay, too) 1 1/2 tsp salt Preheat oven and greased baking utensil (skillet or 9 x 9 pan) to 450 while mixing batter. In a small bowl beat the eggs and mix in the buttermilk. In a mixer bowl, mix the baking soda, cornmeal and salt. Pour in the egg-buttermilk mixture and mix well until smooth. Pour batter into the preheated pan, return to oven for 20 to 25 minutes. It's done when a knife inserted into the center of the pan comes out clean & dry. The link is to a recent cornbread discussion--sweet vs savory, flour vs no flour. Here is a link that might be useful: cornbread thread
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Fori
15 years ago
I like to throw in some chopped chiles--even canned ones will do. O, and corn kernels. Of course you can throw those in any recipe.
angelaid
15 years ago
Jiffy Cornbread Mix

*ducking and running*

lol
arley_gw
15 years ago
My favorite recipe for a savory (as opposed to sweet) cornbread is very similar to Jim's, above. It's from Bernard Clayton's New Complete Book of Breads. I use this recipe when I make cornbread dressing for Thanksgiving; a quadruple recipe just barely fits into a 5 quart KitchenAid mixer bowl, and into an 11 x 14 pan. Absolutely delicious. If you have access to freshly ground corn meal, it'll be plenty sweet. So try to buy your meal in a store that seems to have a good turnover of corn meal.

2 eggs, room temp
2 cups buttermilk, room temp
1 tsp baking soda
2 cups white cornmeal (but yellow is okay, too)
1 1/2 tsp salt

Preheat oven and baking utensil (skillet or 9 x 9 pan) to 450 while mixing batter.

In a small bowl beat the eggs and mix in the buttermilk. In a mixer bowl, mix the baking soda, cornmeal and salt. Pour in the egg-buttermilk mixture and mix well until smooth.

Pour batter into the preheated pan, return to oven for 20 to 25 minutes. It's done when a knife inserted into the center of the pan comes out clean & dry.

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