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Cornbread recipe

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

 
tnm786

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

Level 43 (159,608 Credits)
This question is closed.
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.
    rkoloms

    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
    Anonymous

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

  • jiffys cornbread mix....yummmyyyyyyyyyyy
    Desi2Sweet

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

  • We make cinnimon rolls to go with chili
    Jademom07

    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
    Mrs_Harsh

    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

    cont.
    rkoloms

    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
    cathyh1024

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

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