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Chef Tess Cornbread Mix


By Chef Tess Bakeresse (Visit website)



With the advent of the cold and drizzle of winter here in Arizona...finally...I have had some desire to make some old school chili and cornbread. Really nothing seems to invoke those feelings of home like that comfort food from my child hood. Maybe it's the warming influence of the beans. Hee hee.
Ironically, it's not the same without a nice rich cornbread to drizzle the chili over is it? So here's my recipe for cornbread mix. First you will need to have some of my Homemade Bisquick.
Cornbread mix
1 cup Homemade Bisquick
3/4 cup cornmeal
1/3 cup sugar or sugar free replacement
1/3 cup powdered sour cream (optional)
2T powdered egg

Combine all dry ingredients. At baking, pre-heat oven to 425 degrees. Combine cornbread mix with 1 cup water. Stir until just combined. Pour into a greased 8 inch by 8 inch cake pan or a 9 by 5 loaf pan. Bake 20-25 minutes until a toothpick inserted into the cornbread comes out clean.
Drizzle with homemade chili. Or for breakfast, our all time favorite is to soak it in butter and maple syrup. Oh have mercy. It's comforting to the core.

If you prefer to make cornbread without a mix, may I suggest my lovely post on Scratch Cornbread from the early days of the blog. Gosh it's a classic.


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