What's on the Menu This Week? Chili & Cornbread
What wasn’t on the menu would be a more accurate question? When Stacey hosts lunch, she usually has quite a spread for us. This week, we had salad, corn bread, and beef chili served with pumpkin tortilla chips. If you’ve never had pumpkin tortilla chips, make sure you try these. We had the ones from Trader Joe’s and they were crisp and tasty, and were great complements to slightly spicy chili. A warm bowl of chili is fitting for cold, snowy days which we experienced this week. For dessert, Stacey made pumpkin bread and chocolate chip cookies. Did we mention this was only lunch?
To replicate a similar lunch menu, use your favorite recipe for chili, pumpkin bread, or corn bread (there are so many great recipes out there!). We just want to share the corn bread recipe, since this one is quite unusual and the result is moist, creamy and delicious.
Recipe for Corn Bread:
1 can cream corn
1 box Jiffy Corn Bread mix
2 eggs
1 cup sour cream
¼ cup sugar
½ cup canola oil
Mix above ingredients.
Bake for 1 hour at 350 degrees.
Serve while it’s hot.
