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!
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.
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.
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