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.
If you like this recipe you may like:
jessandbryce says
MMMMM. I LOVE CHILI. I FOR SURE WANNA TRY THIS ONE!!! SO EXCITED TO SEE YOU TOMORROW!
Stephanie Strasser says
I am making this this Friday!
Can you subsitute the cornmeal for like jiffy or just aunt jemima cornbread mix?
Stephanie Strasser says
can you sub the cornmeal in the cornbread recipe for a box of cornbread mix like jiffy or aunt jemima?
Lauren Allen says
Hi Stephanie! We’ve never used one of those mixes as a substitute but I imagine it will work just fine! Let us know how it turns out!
Bethany says
I’m looking forward to tasting this! I have a question.. I am making this for a large group and I am wondering if I could mix it up ahead of time and store the batter in the fridge overnight so I can bake it the morning of the party?
Lauren Allen says
Hi Bethany, I would not recommend making the batter ahead of time–You could try it, but I don’t think it will turn out as great…
Marsha says
Great cornbread. Have not tried chili yet.
Gina says
I added 1 tbs of honey, and 1 teaspoon of vanilla extract. It was amazing. Thanks for sharing.
Lauren Allen says
Thanks for coming back to comment! I’m glad you liked it!
Pat says
Loved this recipe-the buttermilk truly makes the difference. It’s like eating cake for dinner.
Kimberly says
This is my go-to cornbread since finding it here! It is SO good! I double the recipe and use a 9×13 pan. I have even made it with 1 cup of honey in place of the sugar and einkorn flour in place of the regular flour which is a lot gentler especially for those who can’t do gluten.
Pam says
Marking this tonight for the 2nd time. The 1st time is was so awesome and was a real hit with my hubby. Tonight I don’t have enough butter so am going to have to use margarine and sure hope it still tastes the as great as the first time.
Carolyn says
I first made this cornbread years ago and is definitely my all time best go to cornbread recipe. I took it to my office and they can not get enough of it.
It’s requested regularly for family dinners. I took it to another level by adding diced jalapeno peppers.