So my plan was to post this yesterday, along with my chili recipe, as January is the perfect month to indulge in warm and hearty comfort food which is especially delicious on Game Days.
Long story short, I’ve decided to postpone until next week but I’m leaving you this exceptional recipe for Mexican Cornbread. This happens to be one of my favorites from childhood…and I don’t even like cornbread. It’s typically so dry!
Well this recipe is not, and I know you will enjoy making it alongside your chili…next week. 🙂
There are lots of containers to make cornbread, my favorite is using my grandmother’s cast iron cornbread stick pan. You can also use a cast iron skillet, or even these 3.5″ Lodge skillets which are very charming to give each person their own skillet. Just scoop the chili right on top!
1 packet of Martha White Yellow Cornbread Mix
not quite 1/3 cup milk (just a little less)
small can of creamed corn
small can chopped green chilis
1 1/2 cups grated cheddar
Combine all ingredients and bake in a greased pan for 25 minutes at 400°, until bread turns loose from the sides.