cornybread with lindsey

chili with fixins

My friend Lindsey invited me over for dinner the other night. She made a new chili recipe and I offered to bring some cornbread. I know that cornbread is actually fairly easy to make from scratch, but you can’t really argue with the ease of a 50-cent box of Jiffy mix. According to their company website, Jiffy baking mixes have been produced since 1930 by the family-owned Chelsea Milling Company in Chelsea, Michigan. Today, they offer 22 “Jiffy” mixes. My favorite is the corn muffin mix.

the goods just baked

I used to always make it following the directions on the box (add milk and egg), but found the resulting cornbread to be good but a little dry. I started to add some cheddar cheese some of the time, other times, a can of corn– whole kernels or creamed. But for Lindsey’s chili, I thought I’d go all out. This jalapeno cheddar cornbread is delicious on its own and even better as an accompaniment to a yummy chili made by a friend! (P.S. I baked this cornbread the night before, cut it into pieces and refrigerated it overnight/the next day during work. We reheated the bread in a 350 degree oven until it was warmed through and toasty. So good!)


jalapeno cheddar cornbread
printer-friendly recipe
adapted from the Jiffy box
serves: 4-6

1 box (8.5 oz.) Jiffy corn muffin mix
1 egg
1/3 cup milk
1 can (~15 oz.) creamed corn
1 cup of grated sharp cheddar cheese, extra for topping
1 jalapeno, minced
Butter for greasing the pan

Preheat oven to 400 degrees. Blend all ingredients in a medium bowl and pour mixture into a greased 8″ x 8″ pan. Top with extra grated cheddar and bake for 30 minutes.

lindsey's chili

lindsey’s beef chili
printer-friendly recipe
serves: 6-8

1 tablespoon olive oil
1 small onion, diced
1 green pepper, diced
1 pound ground beef
2 (28 oz.) cans chopped tomatoes
1 (19 oz.) can kidney beans, drained and rinsed
1 (15 oz.) can black beans, drained and rinsed
1 (15 oz.) can corn kernels
1 package of McCormick’s Original Chili Seasoning Mix
1/2 teaspoon chili powder
1 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
to serve:
shredded cheese, sour cream, diced green onions, etc.

Heat the olive oil over medium heat in a large pot and saute the onion and green pepper until tender, about 5 minutes. Add the ground beef to the pot and break it up with a wooden spoon as it cooks through. Once the meat is cooked through, add the tomatoes (with their juice), beans, corn and chili seasoning mix to the pot. Stir in the chili powder, salt, and pepper. Adjust seasonings (chili powder, salt, pepper) to taste. Once everything comes to a bubble, reduce the heat to low, cover and let the chili simmer for an hour, stirring occasionally. Serve with your favorite toppings.

This entry was posted in beef, bread, cheese, dinner, side dish, soup/stew, vegetarian and tagged , , , , . Bookmark the permalink.

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