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As promised, this cornbread mix will make about 5 separate batches of cornbread-or you can adjust the timing and make muffins.  Another way to serve-to give it a bit of variety:  Put the chili into a 2-1/2 quart baking dish and top with the cornbread mix and pop in the oven.  Kind of a quick “tamale-ish” casserole.  Great topped with some cheddar cheese and green onion!

4-1/4 C ap flour
4 C cornmeal
3/4 C sugar
1/4 C baking powder
1-2 tsp salt
1 C shortening (I like to use butter flavored)

In a large bowl, mix the dry ingredients well and then cut in the shortening until crumbly.  Can be stored in the freezer for up to 6 months.

To make the cornbread: Pre-heat oven to 425

In a med-large bowl, beat 1 large egg, add 1 C milk and mix well.  Add 2-1/3 C of “mix” only until moistened (anymore than that and it will become tough!).  Batter will appear lumpy.  Pour into a greased 8” square pan and bake 20-25 minutes or until bread tests done with the toothpick test.

For a tasty addition-add some canned chopped green chilis and some cheddar cheese-about 1/2 C.

What are your favorite Fall comfort foods?

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Member Comments

    • 0 votes vote up vote up

      Cynthia Schmidt wrote Oct 29, 2010
    • I love the idea of putting the cornbread mixture on top of the chili and baking it.

      One of my favorite fall meals is macaroni and cheese. I make it for my granddaughter. She can smell it in the oven and it makes her hungry, no matter what time of day it is. She had just finished lunch the other day when I was pulling it out of the oven and she wanted a bowl of it. That made me smile.estatic

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    • 0 votes vote up vote up

      Carine Nadel wrote Oct 29, 2010
    • tis the season for comfort foods.  our grandsons go in spurts w/ foods-like most kids their age.

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