Corn bread is a must when making chili and I either bake it in my trusty black cast iron skillet, or in small mini-loaf pans. Leftovers go in the freezer to have on hand for future meals - soups, or chili again.
This recipe is at least 11-years-old, as I recall making and bring it, with several ready made meals to help my daughter when she had her first child (our first grandchild).
Ever since, when the family gathers for a few days, I make a double batch corn bread and chili to handle a supper and several lunches for 8-10 people.
The taste of warm buttered corn bread drizzled with honey always delights family or guests.
Skillet Corn Bread
1/4 cup vegetable shortening1 cup flour
1 cup cornmeal
1 Tab. Sugar
2 tsps. salt
2 tsps. baking power
1 cup milk
2 eggs
Preheat oven to 425 with rack in center. Place shortening in 8-10 inch cast iron skillet, then place skillet in oven.
In a 2 - quart bowl, whisk flour, cornmeal, sugar, salt and baking powder.
In smaller bowl, whisk milk and eggs until well blended. Pour into dry ingredients until blended and a little lumpy. Carefully pour batter into hot skillet. Cook until top is golden and toothpick comes out clean. About 25 to 30 minutes.I sometimes add 1/2 cup diced peppers (green, red etc.) Or canned diced chili peppers. Can also spray or grease pans to make muffins, or mini-loaves, which bake in less time. Makes 10 -12 servings.
Estimated cost: $1.50 or less; .15 cents a serving or less.
