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Cornbread recipe

Anyone have an easy recipe for cornbread? Or another serving suggestion to go with homemade chili? Thanks :)


Asked by tnm786 at 11:35 AM on Oct. 12, 2009 in Food & Drink

Level 43 (159,608 Credits)
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Answers (7)
  • Preheat oven to 350 degrees. In an electric mixer or food processor, add butter; cream until fluffy, 1 1/2 minutes. Add brown sugar; pulse 1 minute. Add egg, egg white, orange juice, sweet potato, and milk. Add dry ingredients; mix well. Fold in corn and green chilies by hand (batter will be thick.) Divide mixture into two 9-in. pie tins coated with nonstick cooking spray. Bake until tester inserted into center comes out clean, about 15 minutes. Remove to rack; cool. Makes 16 servings.

    Answer by rkoloms at 1:33 PM on Oct. 12, 2009

  • add 1 c. sugar to the cornbread mix it is soooo good..

    rice goes good as well

    Answer by Anonymous at 11:36 AM on Oct. 12, 2009

  • jiffys cornbread mix....yummmyyyyyyyyyyy

    Answer by Desi2Sweet at 11:37 AM on Oct. 12, 2009

  • We make cinnimon rolls to go with chili

    Answer by Jademom07 at 11:45 AM on Oct. 12, 2009

  • I take 3 boxes of jiffy, add a cup of sour cream, a cup of shredded cheese, a can of chiles ( the small can ), and a can of cream corn ( make sure to add your milk & eggs) Dont let it get to "soupy" or it wont rise it should be kinda thick. Bake at 350 for half hour to 45 mins or until golden on top

    Answer by Mrs_Harsh at 12:06 PM on Oct. 12, 2009

  • Chili and cornbread is such a great combination! I serve chili over brown rice or a small whole wheat pasta, with diced avocado and shredded cheese on top. This is my favorite cornbread recipe: South Western Yam and Chili Cornbread
    1/2 cup butter
    1/4 cup granulated brown sugar
    1 egg plus 1 egg white
    1 tbsp. orange juice (I use tequila)
    1 cup cooked, mashed sweet potato
    1/2 cup plant or animal milk
    3/4 cup yellow or white cornmeal (preferable stone ground)
    3/4 cup unbleached flour or whole wheat pastry flour
    1 tbsp. baking powder
    1/2 tsp. each cinnamon and cardamon
    1/2 tsp. salt
    1/2 cup thawed frozen or freshcorn kernels
    4-oz. can chopped green chilies, rinsed; or one seeded and diced fresh jalapeno pepper


    Answer by rkoloms at 1:33 PM on Oct. 12, 2009

  • I got this recipe out of my Busy People's Low-Fat Cookbook. I hope you enjoy it!

    Southwestern Corn Muffins
    The slight zest of these corn muffins goes perfectly with chili. I especially like them with my Spicy, Thick Vegetarian Chili. Now we’re talkin’ some good old-fashioned eatin’!

    1/3 cup plus 1 tablespoon chunky salsa
    2 tablespoons cinnamon-flavored applesauce
    2 egg whites
    1 (6 1/2-ounce) corn bread and muffin mix

    • Preheat the oven to 400 degrees.
    • Spray six medium muffin cups with nonfat cooking spray, or line a muffin tin with cupcake liners.
    • In a bowl combine the salsa, applesauce, and egg whites until well mixed.
    • Add the corn bread mix and stir until well mixed. The batter will be lumpy.
    • Spoon the batter evenly into the cups.
    • Bake for 15 minutes or until the tops are lightly browned.
    • Remove the muffins i

    Answer by cathyh1024 at 3:33 PM on Oct. 12, 2009