Cornbread Dressing and Chili...A great way to utilize leftovers while making your football watch party favorites. Combine these two meals into one!
I always make extra dressing because it is a family favorite! Simply place the Cornbread dressing in the center of the bowl and surround it with hot and hearty Chili! 🌶
CookinwithCoach Cornbread Dressing
Take a paper towel (prior to placing the Iron Skillet in Oven w/o ingredients) and wipe a layer of Vegetable Oil, covering the inner surface of 6” Iron Skillet. Once Oven is preheated place in the oven for 5-6 minutes.
Mix in Bowl :
2 Cups Martha White Self Rising Cornmeal Mix Hot Rise
1 3/4 Cups of Buttermilk
1 Egg
¼ Cup pure vegetable oil
6” Iron Skillet
The recipe calls for two cakes (bake one cake at a time)
Better to have it moist than too dry.
Once stirred and mixed check to see if the mixture will pour well. If too thick add Buttermilk and mix in.
Use heavily padded Hot Pads to remove skillet.
Place on top of the stove and pour in the mix. If it is hot enough it should sizzle.
Cook for 20 minutes. Take a wooden spoon and check the middle of the cake for firmness.
If not firm keep checking in 3 minutes intervals. When ready you should see browning around the edges of the cake.
Once each cake is ready to place on towels or plate to cool.
Ingredients for the Double Batch :
(To make single batch ½ ingredients)
2 Pre-made cornbread cakes
2 to 2 ½ Cartons of Chicken Broth 32 oz
4 medium onions, chopped
2 Stalks of Celery, chopped
Sage-Start off with ¼ Teaspoon, then adjust after for taste.
Yellow Mustard-3-4 Tablespoons, then adjust after taste
Pre-heated oven to 350
Boil broth w/ onions n celery until tender.
Crumble cakes into broth mixture and stir until semi-moist.
Add Sage, Mustard, and mix. Taste test and then pour into Pyrex Glass 15” x 10” x 2”.
Bake for 25-30 minutes at 350.
When ready the top will become light brown.
Check as you go for dryness. If it is to dry sprinkle broth sparingly over as needed.
Ingredients :
2 Packets(1oz) McCormick Seasoning Mix
1 lb. ground beef
1 entire stalk celery
2 medium onions
1 green bell pepper
2 tablespoons butter
Salt and Pepper to taste
5 cans Dark Red Kidney Beans (15.5 oz)
2 cans petite diced tomatoes in sauce (14.5)
Instructions :
Melt butter in a large pot.
Slice and chop bell pepper, onions, and celery. Add to pot.
Cook on medium-high heat until tender. Lightly salt and pepper.
Add water as needed.
Next, add Hamburger Meat and Brown.
Ensure all pink in meat is gone.
Drain excess fat.
Replace drained meat, cooked bell pepper, onions, and celery back into the pot.
Add diced tomatoes and stir over medium-high heat.
Add Chili Packets and stir.
Add water as needed.
Add kidney beans.
Bring to boil slowly and continue to stir.
Taste test before it becomes too hot to see if enough salt and pepper have been added. If it tastes too acidy you can add Tablespoon of honey or sugar.
Once it starts to boil let simmer for 10 minutes.
