There is just something about fall. If you know us, it is the season for us to be out and about at shows and holiday events to meet you and talk about our Slow Cooker Cake Mixes. This year, it is also the season for us to finish a new cookbook. Whew!
We have had the most beautiful, mild fall—with warm, sunny days. The weather is kind of a tease, or a maybe it is just hiding what is to come. We know cold, snowy days will come soon enough. To chase that chill, and to enjoy a bit of comfort at the dinner table, we turn to lots of soups, stews, chili, tacos and everything warm for dinner. It seems when days get busier, a bowl of soup, like Roxanne’s recipe last week, or this Texas Style Soup seem perfect. Chili, like this one, is the ideal dinner for any fall night.
But what do you serve with chili? This Cheesy Corn Cornbread is the yummy, easy answer.
Get out your cast iron skillet and whip it up. Slice warm pieces and everyone will beg for another slice. Is it a bread, a casserole, a vegetable side dish? Well, yes, it is kind of all of those things, but most of all, it is just comforting and really good.
A great thing about most soups, stews and chili is that you can make a large batch, and heat bowls quickly to serve at the end of a cold, busy day. This cornbread makes that leftover soup really special! Or invite your friends over for a super casual Friday night game night or watch a game on television and serve up chili and cornbread.
Plan now to come out and meet us! We would love to talk with you. Our next show is the Holiday Boutique, November 3-6 (Yikes that is next week!) at the Overland Park Convention Center! Come join the fun and stop by our booth (#104).
But for now, have a warm bite of comfort.
Cheesy Corn Cornbread
2 tablespoons unsalted butter
¼ cup chopped onion
¼ cup chopped red bell pepper
1 cup frozen whole kernel corn
¾ cup yellow cornmeal
¾ cup all-purpose flour
2½ teaspoons sugar
2¼ teaspoons baking powder
½ teaspoon salt
¼ teaspoon baking soda
1½ cups buttermilk
¼ cup melted unsalted butter
1 cup shredded Cheddar
1 cup shredded Pepper Jack Cheese
Preheat oven to 425ºF.
Melt butter in a 10-inch cast iron or oven proof skillet over medium heat. Add onion and bell pepper and cook, stirring frequently until onion is tender. Stir in corn and cook, stirring frequently 5 minutes.
Meanwhile, in a mixing bowl, whisk together cornmeal, flour, sugar, baking powder, salt and baking soda.
In a small bowl, whisk together buttermilk, eggs and melted butter. Stir buttermilk mixture into flour mixture, blending just until combined. Stir in onion-corn mixture and cheese and stir until blended. Pour into hot skillet and blend until smooth.
Place the filled skillet in the oven. Bake about 30 minutes or until lightly brown and wooden pick inserted in the center comes out clean. Allow to stand and cool about 10 minutes before slicing. Serve warm.
Makes 8 servings.
Tip: Use 2 cups of shredded cheese, but you can use all Cheddar, if you prefer a milder flavor, or maybe 1/2 cup Cheddar and 1 1/2 cups Pepper Jack, if you prefer a little more heat.