Wednesday, February 12, 2014

Chili Cornbread Skillet {Virtual Potluck} {Giveaway Closed}

Winner of the Cornbread Contest is: Comment# 157 Heather Kelly
Good morning everyone!!! Today I want to share a cornbread recipe with y'all. Well let me rephrase that. I have a total of 10 cornbread recipes to share. Yes my friends today some of my food blogging friends and Martha White® are hosting a Virtual Cornbread Potluck, and all of you are invited. Pull up a chair, grab a glass of sweet tea and enjoy. Oh and before I forget there just might be a little giveaway at the end of this post.
 
Below is a list of the remaining 9 bloggers who participated and their posts. Please take a moment to visit each of these blogs featuring their cornbread creations for our Virtual Potluck. Everything looks delicious and I already see several dishes that I can't wait to try.



I brought a warm and bubbly Chili Cornbread Skillet to our potluck. What goes better with cornbread than chili! This recipe gives you the best of both worlds. I originally posted this recipe back in 2008, but made a few changes.


This skillet meals starts with a quick beef and bean chili cooked in a cast iron skillet, a layer of shredded sharp cheddar cheese in the middle, and a sweet cornbread topping finishes it all off. There's a couple options to this skillet meal, so don't feel like you have to prepare it exactly like I did. 

Another variation is omit the Mexicorn and add a small can of cream style corn, and shredded cheddar cheese into the cornbread batter. If corn isn't for you just omit the corn totally it's really your own preference. I think the Mexicorn compliments the chili nicely and gives it a festive flavor. Lets get started with the step by step.

To start in a large cast iron skillet (mine measured 11 in) brown ground beef, onion and garlic. Drain off any excess fat from skillet.

Add tomatoes, chili mix, Mexicorn and beans; stir to combine.

Turn the heat to medium and cook until mixture is hot and bubbly (about 10-15 minutes) then remove from heat. Add a bit of salt and pepper if needed. 

Pre-heat oven to 400 degrees. Mix corn bread mix according to package instructions (adding the milk & eggs) and set aside. Sprinkle 1 cup shredded cheddar cheese over the chili mixture, and then pour the cornbread batter evenly over the top. 

Bake at 400 degrees for 20 -25 min. Be sure to check chili-cornbread as it cooks making sure it doesn’t get too brown. Cornbread should be golden brown on top. You'll know the dish is ready when the mixture is bubbly and the cornbread is baked through.

Scoop into bowls and serve. Garnish with extra shredded cheese, sour cream and green onions.



Chili Cornbread Skillet

Filling:
1 - pound ground beef, browned and drained
1/2 - cup yellow or white onion, chopped
1 - garlic clove, minced 
1 - (14.5 oz) can chili ready tomatoes, un-drained
1 - (1.25 oz) packet mild chili seasoning mix
1 - cup Mexican corn or frozen corn  
1 - (16 oz) can Bush's Chili Beans
salt and pepper, to taste 
1 - cup shredded sharp cheddar cheese 
garnish (optional) sour cream, shredded cheese and chopped green onions 

Cornbread Topping:
1 -  (6.5 oz) package Martha White® Sweet Yellow Cornbread & Muffin Mix 
1 - egg
1/2 - cup milk or buttermilk

In a large (11 in) cast iron skillet brown ground beef, onion and garlic. Drain excess fat from skillet. 

Add tomatoes, chili mix, Mexicorn and beans; stir to combine. Turn the heat to medium and cook until mixture is hot and bubbly (about 10-15 minutes) then remove from heat. 

Add salt and pepper to taste. Pre-heat oven to 400 degrees. Mix corn bread mix according to package instructions and set aside. Sprinkle 1 cup shredded cheddar cheese over the chili mixture. 

Pour the cornbread batter evenly over the top of the chili mixture. Bake at 400 degrees for 20 -25 min. Be sure to check chili-cornbread as it cooks making sure it doesn’t get too brown. Cornbread should be golden brown on top. 

You'll know the dish is ready when the mixture is bubbly and the cornbread is baked through.Carefully remove skillet from oven and allow it to cool for 10 minutes before serving. Scoop into bowls and garnish with sour cream, shredded cheese and green onions.

8 servings


Do you have a winning cornbread recipe tucked away in your recipe file? If so submit your recipe for a chance to win over $5,000 in prizes at 18th Annual National Cornbread Cook-Off and Festival. Recipes must use a Martha White Cornbread Mix of your choice. Enter by February 28, 2014. See the official rules below for complete details. Good Luck to everyone who enters.

For the official rules of the Cornbread Festival competitionclick here.  

Click here to submit your recipe to the National Cornbread Festival competition or email your recipe to Cornbread@DVL.com.


Before you go I have a wonderful giveaway from the generous folks at Martha White! One lucky Mommy's Kitchen reader will win (1) Lodge Cast Iron Corn Stick Pan and a Variety of Martha White Cornbread Mixes!!! See below for details on how to enter. 

Winner of the Cornbread Contest is: Comment# 157 Heather Kelly 

Giveaway Includes:
1 - Lodge Cast Iron Corn Stick Pan
3 - packages Martha White Cornbread Mixes selected from the following varieties:
  • Cotton Country Cornbread 
  • Buttermilk Cornbread 
  • Mexican Style Cornbread 
  • Sweet Yellow Cornbread & Muffin Mix
How to Enter:
Just leave a comment on this post telling me know how you like your cornbread? Do you like a sweet cornbread or a regular cornbread? (mandatory entry)

Bonus Entry:

Tweet the following (leave a separate comment) Stop by @mommyskitchen to win a #marthawhite Cornbread Prize Package http://tiny.cc/2bc6ax
@DVLprad #cornbreadfestival

The giveaway starts Wednesday, February 12th 2014 and closes on Tuesday, February 18th 2014 at midnight (CST). Winner will be contacted by email and has 48 hours to reply and claim their prize.  If you comment anonymously please include your email address in the event that you're a winner. Giveaway open to US Residents only due to shipping charges. 


Disclosure: This post is sponsored. I was provided with a gift card for the products purchased to make this recipe. A Martha White Prize Package was provided to use in a reader giveaway. No other compensation was received. Bush's Beans provided me with the beans to use in this recipe. 


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223 comments:

«Oldest   ‹Older   201 – 223 of 223
Steph said... #

I like regular cornbread usually, but also like to add various things to it like chilies and hamburger!

Sondra Gail Selph said... #

Martha White makes the greatest hushpuppies! Meal, water and onions only.

Unknown said... #

My husband is from the south and this is the only brand of corn bread mix that he has me use. We love Martha White and we put warm butter and honey on. We pair our corn bread with a pot of beans :)

Yvonne Urquides said... #

I like regular old fashioned sweet cornbread with sweet butter!

Anonymous said... #

I love sweet cornbread, and then with my left over cornbread, put into milk as a snack

Anonymous said... #

Debbie FieldsI love Sweet Cornbread, Goes with anything, and with my left over cornbread and milk makes a great snack

gail kleinman-ackermanMartinez said... #

sweet cornbread with honey butter...twinkie1325@aol.com

Anonymous said... #

I like all kinds of corn bread, but honey corn bread is a special favorite.

aylward2@nemr.net

Anonymous said... #

I always loved camping/cooking with cornbread and my cast iron skillet. Great recipes.
tabreier@hotmail.com

Cathy Graddy said... #

Sweet cornbread is my favorite but mexican cornbread is good too. My mother had one of those cornstick pans when I was growing up. We loved it.

Monica said... #


I li,w a warm cornbread with jalapenos and cheese and honey butter.

Mom said... #

I love regular cornbread but my hubby and kids crave their sweet...so of course it's Sweet corn bread in our house!

Rebecca Orr said... #

I honestly like jiffy cornbread. I like it to be a little sweet, but not overly so. I also don't like it when it is too grainy. Like I don't like the cornbread at Cracker Barrel has. (By the way, I wanted to let you know how much I like your recipe for apple pie jam! I have made it twice with no issues. And everyone I have given a jar to loves it! It will always be my go-to recipe!)

Julie Balthazar said... #

SWEET CORNBREAD COOKED TO A LIGHT GOLDEN BROWN.Mmmmmm!

Unknown said... #

I prefer mine to be sweet!!!

Unknown said... #

I tweeted.

Chris said... #

Hi Tina, just stopping by to say how delightful your blog is. Thanks so much for sharing. I have recently found your blog and am now following you, and will visit often. Please stop by my blog and perhaps you would like to follow me also. Have a wonderful day. Hugs, Chris
http://chelencarter-retiredandlovingit.blogspot.ca/

sharonjo said... #

I like sweet cornbread. Thanks!
sharonjo at gwtc dot net

sharonjo said... #

Tweet: https://twitter.com/sharonjo2/status/435976026292633600

sharonjo at gwtc dot net

Susan Christy said... #

I like my cornbread sweet & spicy with corn kernels and chopped jalapenos.

Unknown said... #

Wish I had found your website yesterday instead of this morning :D

Unknown said... #

I still wanted to post even tho the contest is over. Got the way I love my cornbread from my daddy (RIP). Just regular Martha White, not sweet and you must dip it into your pinto beans or crumble it in there! Love Martha White, use nothing else!

DongLanh said... #

Thank you! This recipe is perfect. Your food styling is so beautifully done, too. I'm excited to make these! Welcome to my blog and leave your comment. I am very happily. http://www.asiacookingrecipe.com

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