Let me preface this by saying there are very few times when I will refer to recipes as “the BEST”. I’m not so naive to recognize that many variations of a certain dish may be just as good as the recipe I use.
However, these chili and cornbread recipes really are the BEST! Like mouthwatering good…like, make a huge batch of chili just so I can put the leftovers in the freezer for a rainy day, good.
You will NOT be disappointed! Promise. Plus, they are both extremely simple recipes.
1 Tbs. Olive Oil
2 Onions, chopped
4 cloves garlic, minced
1 lb. ground meat (beef pork, turkey, any work well)
8 oz. bacon, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
4 stalks celery, sliced
1 Tbs. ground cumin
1/4 cup chili powder
1 Tbs. oregano
salt and pepper to taste
1 28 oz. can diced tomatoes
1 8 oz. can green chiles
1 7 oz. can diced jalepeños
1 14 oz. can black beans, drained
1 14 oz. can pinto beans, drained
1 14 oz. can kidney beans, drained
1 14 oz. can corn, drained
2 Tbs cilantro, chopped
Optional Toppings: shredded cheese, sour cream sliced limes, tortillas
Directions:
Heat the oil in a large soup pot. Add the onions and garlic and cook over medium heat until transparent, about 5 minutes. Remove the onions and garlic and set aside.
Turn the heat up to high and add the ground meat and chopped bacon. Cook until browned, then drain grease.
Add the reserved onions and garlic and the rest of the ingredients. Cook over medium heat for about 30 minutes.
Grandmother’s Buttermilk Cornbread
Yields 9 servings
1/2 cup white sugar
1/2 cup butter
1/2 cup butter
2 eggs
1 cup buttermilk*
1/2 tsp baking soda
1 cup cornmeal
1 cup white or wheat flour
1/2 tsp salt
1 cup buttermilk*
1/2 tsp baking soda
1 cup cornmeal
1 cup white or wheat flour
1/2 tsp salt
* If you don’t have buttermilk on hand, mix 1 Tbs lemon juice or 1 Tbs vinegar with 1 cup of milk- a great substitution.
Directions:
Preheat oven to 375 degrees F. Grease an 8 inch square pan.
Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended.
Combine buttermilk with baking soda and stir into mixture in pan.
Stir in cornmeal, flour, and salt until well blended and few lumps remain.
Pour batter into the prepared pan. Bake at 375 for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.*Recipe adapted from here.
Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended.
Combine buttermilk with baking soda and stir into mixture in pan.
Stir in cornmeal, flour, and salt until well blended and few lumps remain.
Pour batter into the prepared pan. Bake at 375 for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.
*Recipe adapted from here.
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Jodi says
September 18, 2018 at 12:00 pmI tried this cornbread recipe and it is DEFINITELY my new favorite recipe. It’s sweet yet not too sweet. My family loved it. No more packaged jiffy mix for us.
Lauren Allen says
September 18, 2018 at 12:54 pmThanks Jodi! I’m so glad you think it’s a winner!
Logan says
September 22, 2018 at 8:55 amI’m going to try this in my crockpot…on low. I’m assuming I wouldn’t want to add the bacon until the end. Any other words of wisdom?
Lauren Allen says
September 23, 2018 at 10:23 amThat sounds great! I hope you enjoy it!
Haley says
November 12, 2018 at 5:08 pmCan I use a 9×9 pan instead ?
Donna says
January 16, 2019 at 11:07 amThe BEST cornbread EVER! I have made cornbread from scratch for at least 30 years! Always looking for a moist cornbread with perfect texture. This is it! Thank you so much for sharing your recipe!?
Donna Dickerson says
January 16, 2019 at 11:11 amThe BEST cornbread ever! Thanks for sharing!