Corn bread is a wonderful companion for a big hot bowl of spicy
chili. This particular corn bread recipe can be cooked
separate from the chili or you can bake the corn bread on top of the
chili in individual baking dishes. Either way you choose to
serve it, this corn bread will make your next chili meal complete.
• 1 1/2 cups yellow cornmeal
• 1/2 cup all purpose flour
• 2 teaspoons baking powder
• 1 teaspoon sugar
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1 1/2 cups buttermilk
• 1/4 cup shortening
• 2 large eggs
• 1 cup shredded sharp cheddar cheese
• 1 can whole kernel corn with green and red peppers, drained
It is very important that you preheat your oven to 450 degrees
ten to fifteen minutes before you place the cornbread in the oven to
Mix all ingredients except cheese and corn together in a
large mixing bowl. Hand mix the ingredients with a hand beater for
30 seconds. Alternatively, you can mix the ingredients with an
electric mixer on high speed for approximately 20 seconds.
Stir in corn and shredded cheese. Pour batter into a
greased 10 inch ovenproof skillet. Bake for 20 minutes.
You may also use a greased 9 inch round pan or an 8 inch square pan.
In these cases, the cornbread should be baked for 25 to 30 minutes.
In order to bake the cornbread on top of your chili, place your
chili in an ovenproof casserole dish. Spoon the cornbread over
the top of the chili and bake for approximately 20 minutes or until
the top of the cornbread is golden brown. Serve immediately.