Saturday, October 18, 2008

Fall, Football, and Chili!

It's football season combine that with cool, crisp Fall weather and it's a perfect time for chili. We love homemade chili, but it's never a meal with out cornbread. Sure, you could buy the boxed mix, but there's a way to make your own and save money. I love having this in bulk because in the winter, we make cornbread all the time. This is a great side dish with the homemade jambalaya!

Prep Time: 10 minutes

  • 4 cups flour
  • 1 Tbsp. salt
  • 1 cup sugar
  • 1/4 cup baking powder
  • 1 cup solid vegetable shortening
  • 4 cups cornmeal

Combine the flour, salt, sugar, and baking powder in a large bowl. With a pastry blender or two knives cut in shortening until particles are fine. Add the cornmeal and mix well. Store in refrigerator in an airtight container for 3-4 months. Makes about 10 cups of dry mix

Combine 2 1/2 cups of the homemade cornbread mix with 1 beaten egg and 1-1/4 cups milk. Mix just until dry ingredients are moistened. Pour into a greased 8" square pan or greased muffin tins and bake at 425 degrees for 15-25 minutes until light golden brown and bread springs back when lightly touched with finger. Muffins will bake for the shorter time period.

This Recipe is by Linda Larsen,

1 comment:

teachingtinytots said...

hey girl i've missed you what have you been up too!

yes is so cold in the mornings now i love it!

we've made crockpot chili lots so far, with the leftover chili i make frito pie and chili cheese dogs!! so one crockpot of chili gives lots of meals!

thanks for the great cornbread recipe i love cornbread!