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The Seasoned Mom

Chili Nights: 7 Cornbreads to Pair with Your Next Bowl

Published 5 days ago • 1 min read

Hey there!

The pot can simmer all afternoon, but the pan of cornbread is what makes it dinner. I time mine to come out of the oven right as the chili's ready.

Today I’m sharing seven to pick from, and whether you make it from scratch or out of a box is nobody's business but yours.😆

Southern Cornbread

The old-fashioned classic. Not sweet, crisp around the outside, and exactly what a bowl of chili is asking for.

Cast Iron Cornbread

If you've got a skillet, use it! The hot pan is what gives you that crackly brown edge you can't quite get any other way.

Cornbread with Corn

Whole kernels folded right into the batter, so you get little pockets of sweetness in every piece. A nice contrast against a spicy pot.

Jiffy Cornbread with Creamed Corn

The most-made cornbread on my site, and it starts with a box. The creamed corn keeps it moist and sweet.

Jiffy Mexican Cornbread

Cheese and green chiles stirred in, which makes it a little bolder than a plain pan. My pick alongside a milder white chili.

Jiffy Corn Muffins with Sour Cream

Same idea in individual portions, which is handy when people are eating at different times. The sour cream keeps them tender.

Aunt Bee’s 3-Ingredient Biscuits

Not cornbread, but it belongs here anyway. When I want something to split open and butter while the chili finishes, these are it!

Kitchen Tip: Cornbread is best the hour it comes out of the oven, so time it to go in when the chili has about half an hour left.

If you want the full lineup, my Best Cornbread Recipes collection has all of my favorites.

There’s one more email coming your way, and it's my favorite of the four. Hint, hint: cornbread has a second job most people never ask it to do!

Talk soon,

600 1st Ave, Ste 330 PMB 92768, Seattle, WA 98104-2246
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The Seasoned Mom

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