Chili & Cornbread

The perfect fall meal. MMMmm... so good there will never be leftovers.
I like to start with the cornbread then make the chili while it's cooking.

1 1/2 Cups Sugar
6 T. Cornmeal
3 Cups Bisquick Or Krusteaz
3/4 tsp Baking Powder (Leave this out if you are using Krusteaz)
2 1/4 Cubes Butter - Melted
1 1/2 Cups Milk
3 eggs

Mix dry ingredients in a large bowl and then mix wet in a smaller bowl. Pour wet into dry and mix. Do not over mix, it should be lumpy. Place in un-greased 9x13 pan and cook at 350* for 30 to 40 minutes.

Next the Chili: I love my Chili Recipe. It's kind of a fresher take. And I don't want to brag or anything, but my chili won first place in my ward's chili cook off.


Make chili and let simmer until the cornbread is ready.

Serve chili over bread or on the side. Yummy!!!


Allison said…
My brother and Sis-in-love have started making their corn bread as waffles for chili or beef stew... It works great and you have lots of crispy little pieces (the best) with your stew/chili!