From the kitchen of One Perfect Bite...I can't imagine ham without cheese or peanut butter without jelly. Some foods are just made for each other. In our house, chili falls into that category. I can't remember the last time I made a chili without serving cornbread on the side. I know you already have a recipe for cornbread, but I hope you are adventurous enough to give this loaded cornbread from the Culinary Institute a try. The only hard and fast rule for making cornbread is not to overmix it. I have one other to share with you. When you add ingredients to a standard cornbread it will require more time to cook. Make sure your bread is done before you take it from the oven. I have never had great luck keeping cornbread because it stales so quickly. When I have leftovers, I cube and freeze the cornbread and use it as the base for stuffing pork chops or chicken. Do give this recipe a try. I know you will like the cornbread. Here is how it's made.
