I've noticed a lot of blogs feature recipes, so why not add my two calories? I suppose cornbread is a weird way to start off my recipe page, but the fact is, I'm making chili for dinner tonight (whoops! sorry! that should read supper, the Yankee in me slipped out) and I always whomp up this cornbread to go with it.
This being Texas, it stands to reason that chili (specifically chili con carne) is the official state food, and Texans are a contentious lot when it comes to the merits of really good chili. Basically, it boils down (ha) to beans or no beans. There are those who swear there is an 11th Commandment, thou shalt not put beans in thy chili; and there are just as many who think it borders on the sacrilegious to NOT put beans in chili. Either way, there's meat in it unless you are my sister-in-law, a life-long vegetarian, who makes chili sans meat AND beans. It's actually not bad, if you like heavily seasoned tomato sauce, but back in the days of the Old West, she probably would have been shot for a traitor for such tomfoolery.
Personally, I don't understand why some people get so riled up over something as silly as chili. Beans or no, it's all in how you like it. Now, on to the recipe:
Note: this recipe works best in a 7 1/2 X 11 3/4 glass baking dish.
3 large eggs, lightly beaten
2 C whole milk
2 - 8.5 oz pkgs cornbread mix (Jiffy is good)
1/4 C veggie oil
1 TB sugar
2 tsp salt
1/2 tsp garlic powder
1 small yellow onion, finely chopped
1 - 2 oz jar diced pimiento, drained and rinsed
1/2 C chopped pickled jalapenos (more if you are the masochistic sort)
1 C cream style corn
4 slices cooked, crumbled bacon (or just get a package of real bacon pieces and save the time and the spatter mess)
1 1/2 C finely shredded mild cheddar cheese (or a Mexican blend)
Preheat oven to 350 degrees.
In a large mixing bowl, whisk eggs with milk. Add cornbread mix, veggie oil, sugar, salt and garlic powder, and whisk until well blended. Fold in remaining ingredients.
Lightly grease a 7 1/2 X 11 3/4 glass baking dish (these dimensions are important or your cornbread won't turn out right). Pour batter into the dish and bake for 30 - 40 minutes. This cornbread has a dense cake-like consistency, so test for doneness by making sure the middle is cooked through. Cut into squares and serve hot.
In case you are wondering, my chili has beans, three different kinds.
"I am not
a glutton; I am an explorer of food." How I miss Erma Bombeck!