We grew up with Marie Calanders corn bread mix at my house. Sweet cake-like cornbread is next level! And those Imperial sticks definitely bring me back to childhood. Any time mom baked and it called for butter thats what we used, even though we also had the tub of it in the fridge.
I'm going to try your cornbread recipe with my Mexican layered pie. I pour 1/3 of my cornbread mixture in the casserole dish. Lay in on some scrambled cooked hamburger. Pour a bag of frozen Mexican veggies. Then pour the last of the cornbread mixture. Bake till golden. yum yum
Try a twist. Large cast iron skillet, put in mix, put on stove for awhile, then into the oven to finish. Nice crusty bottom that holds together and it has a nice crunch. Wakanda forever!
We do neighborhood Chili where people bring their chili concoction and it all gets dumped in a huge pot over a fire, and boy does it tasted good!! As for Jamel, it sounds like he's channeling a bit of Justin Wilson in his corn bread prep! :D
For me, making cornbread makes me miss my grandmother, who passed away in 1984 (I was 14). I would make cornbread for her a couple of times a week. Even now, going through the process of making cornbread takes me back 40 year to when I made it for her. OMG *40* years. Blowing my mind.
A couple years ago we switched from Jiffy cornbread mix to Krusteaz Honey Cornbread mix and haven't ever looked back. As for the "beans in chili" controversy, something I heard once that I agree with is: for chili in a bowl basically by itself, add beans for bulk, but for chili on something else like a hot dog or burger, no beans.
My mom used to work at The Chelsea Milling Company. Had a lot of free Jiffy Mixes, even got to be the taste tester for new stuff (happened only twice though)
I always use Jiffy. I use it in my cornbread dressing as well. Being southern I have always added white sugar. Im going to try the brown sugar next time. Thanks for the tip. 😃
Oh Lawd! Now I want chili and cornbread! Maybe it’s a Southern thing?? Where’s the left over bacon grease..and definitely cast iron skillet Jamel?! Lol I do love my cornbread with the sweetness taste though. I’d eat what you’re eating ANYTIME!!😋💜
I usually put the con bread under the chili, it's easier to stir in. And the next piece gets buttered to help fill the spoon and catch drips. GOOD EATS FOR HUMANS
Try using buttermilk instead of milk; that is good too. My grandma used to freeze the fat from cooking bacon and she would add a few tablespoons of that melted bacon grease to the Jiffy mix too.
I recall when you originally did this and I used this recipe to take extra special cornbread to take as a side item to a chili cook-off last year and it blew people's socks off...yes, I used Imperial! I also have a great broccoli cheese cornbread recipie that got famous locally from a church fund-raiser that produced lines out tha door...its the South, baby, gotta have some kinda butter and sugar is even better.
It hurts my heart just a little. I use a cast iron pan. Render the fat from bacon then crank up the heat and just before the bacon fat gets smokey, pour in the cornbread mix then into the oven.
You want to upgrade the cornbread, use real butter, not Imperial margarine. Imperial doesn't make butter. Real butter has a whole different level of flavor. 😁 I never use the margarine stuff any more since the heart doctor told me to knock it off and use real butter. The flavor is so much better.
Try substituting Greek yoghurt for the eggs sometime. It works very well with the basic cornbread mix. I've also done a Jiffy cornbread mix mixed with a Jiffy yellow cake mix before, mixed in with orange flavored Greek yoghurt to replace the eggs and a bottle of orange soda to replace the milk. Very good. Like a slightly more hearty and flavor-complex pound cake. There's also a caramel corn sugar mix called 'glaze pop' which can be bought for a few dollars at restaurant supply stores which works very well for sweet corn bread topping.
Oh ... I never imagined two such professional chefs were on that side ... the right side of the kitchen. Oh... There is a cake called an orange roll... hummmmmmm. Country: Portugal Name: Torta de laranja Orange pie recipe: Dessert for 6 servings Ingredients: 10 eggs 400 grams of sugar 2 tablespoon wheat flour Juice and zest of 6 oranges 100 grams of margarine (Save margarine for greasing) Turn on the oven and let it heat up to 200ºCelsius. First grease the tray with margarine, line it with parchment paper and grease it again with margarine. Melt the margarine in the microwave or in a bain-marie. In a bowl mix the sugar with the wheat flour. Then add the eggs, the zest and juice of the oranges and beat lightly with the mixer. Then add the melted margarine and beat lightly with the mixer. Pour the mixture into the tray with a height of 3 fingers and bake it in the oven for approximately 20 minutes. Once baked, remove from the oven and turn the tray over a cloth sprinkled with 50 grams of sugar, roll up the pie and let it cool down a lot. Once cool, place on a serving plate decorated to taste. Here is a link to a Torta de Laranja vídeo: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-kIaSpjakW7w.html Mama ... don't eat it all at a one time. Ah
Man...I tell you what, I love corn bread, but if you give me sweet cornbread(corncake) with my chili or pinto beans we are fighting and that's the bottom line.
Certainly you can cook chili in many styles. You can make a vegetarian chili. There's chicken chili. Of course there the beans or no beans idea. Then there's if you add beans only a little or a lot. Then there's the different varieties of beans. Then there's the whole spice factor. If you're going to have proper chili in my opinion you do have to have the chili powder. But then heat level is always adjusted to taste.
You forgot the second most important ingredient...bacon! Before baking, I crumble up bacon on top of my cornbread mixture. Talking about some lip-smacking goodness! I always use the jiffy in all my cornbread recipes except when I make cornbread dressing. Sorry I stole your secret about the jiffy. LOL. Nah, I ain't sorry.
I just gotta say, if your cornbread is sweet and it's not dry enough to suck all of the moisture or of your body in one bite, it's not cornbread. It might be good, it might be tasty, but it's just corn muffin or corn cake.
I hate to tell you this, but imperial margarine is not Butter It is not good for you at all. You need to go with strictly pure butter. I could give you my Mexican cornbread recipe with a jiffy cornbread And I agree with your wife as a Texan beans do not go in chili 😃😄💜
