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Mar 27, 2012 
I’m linking up with Flock Together Blog Hop and Inspiration Linky Party.
Don’t forget about our giveaway with Keeley Behling Studios! Like the Keeley Behling Studios Facebook page and leave a comment there about something in her Etsy shop to enter. It wouldn’t hurt if you liked the So Very Domestic Facebook page too. 
I have made chili from maybe half a dozen recipes over the years, but I had never made cornbread before. These recipes made a heap ton of chili and cornbread. All five of us ate our fill and then the family of five next door ate their fill and there was still some left over!
It’s a liiiiiiiittle spicy, but not too spicy for the kids. A couple of the grown ups said it wasn’t spicy enough, but it’s always easier to add than to take away.
The cornbread is moist and perfect for dipping. It doesn’t fall apart in the chili but it does absorb just enough of the sauce.
| Cornbread 1 1/2 cups cornmeal 2 1/2 cups milk 2 cups all-purpose flour 1 tablespoon baking powder 1 teaspoon salt 2/3 cup white sugar 2 eggs 1/2 cup vegetable oil |
Chili 14.5 ounce can of diced tomatoes with garlic and onion 15 ounce can of chili beans – mild 15 ounce can of black beans 8 ounce can of tomato sauce 15 ounce can of kidney beans 1.5 pounds hamburger 1 onion diced Pureed spinach Chili seasoning Garlic Salt/pepper |
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Combine the cornmeal and milk, set aside for 5 minutes. Grease a 9 x 13″ baking dish and whisk together flour, baking powder, salt and sugar.
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Mix in the cornmeal mixture, eggs and oil until smooth. Now pour the batter into the baking dish.
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Bake for 35 minutes at 400F…and onto the chili!
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Brown the hamburger with the onion and maybe a little garlic. Add the tomato sauce, chili beans, black beans, and kidney beans.
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Add the tomatoes and spices.
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Let it simmer for about 30 minutes and then add the spinach puree. Slow cook it for another hour or so and amaze your neighbors.
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1 Comment 
cooking, cornbread, homestyle chili