Cornbread For A Chili Supper
A moist, flavorful cornbread with a hint of sweetness, perfect for complementing chili or hearty soups, suited for casual family dinners and gatherings.
Ingredients
Instructions
- Sift the dry ingredients together.
- Set aside.
- Beat the eggs; add the milk and melted butter.
- Add the dry ingredients and stir well.
- Spread the batter in a buttered 9-inch pie pan.
- Bake in a preheated 375°F oven for about 30 minutes or until lightly browned around the edges.
Tips & Substitutions
For a richer flavor, consider substituting half of the milk with buttermilk. If you want a slightly sweet twist, try adding a cup of corn kernels to the batter. Be sure not to overmix once you add the dry ingredients; a few lumps are okay. This cornbread pairs beautifully with Gracie'S Easy Homemade Bread for a comforting meal.
Serving Suggestions
Serve this cornbread warm alongside your favorite chili for a perfect pairing. It also goes well with a fresh garden salad or sautéed greens. For a heartier meal, try serving it with sides like baked beans or coleslaw. This dish is a delightful addition to any gathering or potluck.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to 2 days. For longer storage, wrap tightly in plastic wrap and refrigerate for up to a week. Reheat in the oven at 350°F for about 10 minutes, or microwave for 20-30 seconds until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Cornbread For A Chili Supper contains roughly 556 calories, with 2g protein, 48g carbohydrates, and 39g fat. It is an excellent source of vitamin A (32% of the Daily Value) and vitamin C (25% of the Daily Value), and a good source of iron and calcium. Note that it is relatively high in sodium, at 1481mg per serving (64% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cornbread ahead of time?
Yes, you can make the cornbread a day in advance. Just allow it to cool completely, then store it in an airtight container. When ready to serve, reheat as needed to restore its freshness.
What can I use instead of eggs?
If you're looking for an egg substitute, you can use a flaxseed meal mix (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water equals one egg). This will help bind the ingredients together while keeping the cornbread moist.
How do I know when the cornbread is done baking?
The cornbread is done when it's lightly browned around the edges and a toothpick inserted in the center comes out clean. Keep an eye on it in the last few minutes of baking to avoid overcooking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).