Belgian Blonde Skillet Cornbread By: Beer Bitty
This week’s recipe may be simple, but it’s one that I can’t live without. You see, chili is my absolute favorite food. Chili cook off this weekend? I’ll clear my schedule and see you there. Heck, I probably make 10 different batches of chili each Winter and no two are the same. It always depends on the type of meat, beer, and chiles in my kitchen. But while the chili recipe may change, the corn bread recipe stays the same and I won’t serve my own chili without it.
Begin the cornbread after covering the chili and turning the heat to low to maintain a simmer. This will give it about 45 minutes to get happy and mingle. And don’t fret the cornbread! It’s a very forgiving recipe that loves to be dolled up with ingredients such as jalapenos and cheddar or honey butter. I tend to break mine into pieces and mix into extra spicy chili for a contrasting texture and some sweetness that offsets the heat..
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