Friday, February 8, 2013

Foodie Friday


One of our favorite winter meals is chili and jalapeno cornbread. I made this chili and cornbread for a recent church chili cook off.  I didn’t win the cook off, but my pot of chili was empty before all the others!


Chili Recipe

Brown 2 pounds ground beef and drain

Combine the meat with 2 packages mild chili seasoning, 2 cans red kidney beans, and 2 cans tomato sauce.  Cook until the mixture comes to a boil.  Reduce heat and simmer for 15 minutes.  Top with shredded cheese.


Jalapeno Cornbread

3 Tablespoons oil

2 Cups Aunt Jemima Self – Rising White Buttermilk Corn Meal Mix (Our family prefers this to any other)

1-2 Tablespoons sugar

1.5 cups milk

1 egg, beaten

Heat oven to 425.  Heat oil in skillet in oven for 3 minutes; tilt skillet to coat bottom evenly.  Combine dry ingredients.  Add milk and egg; mix until blended.  Add heated oil; mix well.  Pour into hot skillet;  add jalapenos to top; bake 20-25 minutes or until wooden pick inserted into center comes out clean. 


To enjoy more Foodie Friday Recipes visit Designs by Gollum.

1 comment:

  1. Chili would have been nice yesterday since it was a cold rainy day. Yours looks delicious! Thanks for sharing your recipe. Have a great week!