Chili and Corn Bread
Growing up, Mom worked long hours as a nurse and often did not get home until late. As a result, my sister and I became pretty proficient in the kitchen at a young age, and loved to surprise Mom with dinner when she got home. One of our favorite meals to prepare was a ‘chili and cornbread’ dish that harkened back to our grandparents’ youth in Oklahoma. We loved eating cornbread in all forms: with chili or other beans for dinner, smeared with butter and honey for dessert or even soaked in milk for breakfast the morning after.
This recipe comes to us from FDP’s own Joanna Gallagher.
Ingredients
Serves 3-4
- 2 cans chili (or any other kind of beans)
- 4 boxes “Jiffy” corn muffin mix, plus 1 egg and 1/3 cup milk per box
- 2 cans green beans (or other vegetable)
Vegetarian Ingredients
Serves 3-4
- 2 cans vegetarian chili (or any other kind of beans)
- 4 boxes corn muffin mix (Betty Crocker Cornbread Mix is vegetarian), plus 1 egg and 1/3 cup milk per box
- 2 cans green beans (or other vegetable)
View the Vegetarian Option
Instructions
- Prepare the Jiffy mix as directed for Cornbread/Johnny Cake. (We usually cook 4 boxes in a 13x9x2 pan at 375 degrees for 25 minutes. The cornbread is done when a toothpick inserted in the middle comes out clean.)
- Serve with the cornbread cut in a square and sliced in half so that the soft, textured insides face out.
- Heat the chili in the microwave and pour it on top.
- Microwave green beans and serve on the side.
Vegetarian Instructions
- Prepare the cornbread mix as directed. (We usually cook 4 boxes in a 13x9x2 pan at 375 degrees for 25 minutes. The cornbread is done when a toothpick inserted in the middle comes out clean.)
- Serve with the cornbread cut in a square and sliced in half so that the soft, textured insides face out.
- Heat the vegetarian chili in the microwave and pour it on top.
- Microwave green beans and serve on the side.