One of our fall-back dinners, especially in cooler weather, is a very simple bowl of chili. Usually, we have corn bread with our chili, provided we have the time and energy to make it. My go-to recipe for corn bread is a nice, just-sweet-enough version that I’ve been making for years.
Recently, I’ve been thinking that I should really branch out and try new corn bread recipes. So, last week I decided to try a new one. This recipe comes to us courtesy of Cooking Light, one of my umpteen magazine subscriptions. It’s a simple, quick recipe that went very well with our dinner.
In comparison with the other recipe, these are a good bit moister and denser. They actually remind me of a corn casserole that I make. For a chili companion, I still prefer the other recipe but these are good in their own way.
In the coincidence department, Nicole over at Pinch My Salt has stirred up a good discussion about corn bread. Be sure to check out her and her readers’ suggestions.
November 20th, 2007 at 9:23 pm
Mmm, this photo gave me a major case of the munchies. They look delicious!
November 26th, 2007 at 11:44 am
I recently made this recipe too! I have a standby cornbread recipe I love, but wanted to try something different and I really liked these. I like the flavor of the creamed corn. I made mine in regular size muffin cups and they worked great that way too. Here’s my post if you’re interested.
Julie