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

Ingredients:

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

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

CORNBREAD OR CORN MUFFINS RECIPE 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, About.com