This is just going to be a short little brag-blog. Our church had a chili cook-off this Thursday, so I whipped up a pot of my trusty chili, and I took 2nd place! They had a bluegrass band and everything, it was so much fun. I love living in a smaller town! We never did things like that in the bigger cities I've lived in.
Anyway, if you want to try some of my Award-Winning Chili, you can find the recipe here.
And just for the fun of it, and because you can't have chili without corn bread, here's my family's favorite best-ever corn bread recipe.
Corn Bread
Makes 9 big pieces
1 c. milk
1/4 c. melted butter
1 large egg
1-1/4 c. cornmeal
1 c. flour
1/2 c. sugar
1 tbsp. baking powder
1/2 tsp. salt
Preheat oven to 400 degrees F. Grease a 9x9" square baking pan. In a medium-sized mixing bowl, combine milk, butter, and egg. In a separate bowl, stir together dry ingredients. Add dry ingredients all at once to milk and egg mixture. Stir just until moistened. Pour into pan, and bake at 400 degrees F for 20-25 minutes, until golden brown.
For a fun variation, you can add canned green chilies and cheddar cheese.
Also, you can bake the corn bread in muffin tins to make individual servings.
Enjoy!
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