I’m not a fan of kidney beans, either :-)
(And ‘chili thread’ is fine. It’s the perfect dish for the upcoming colder weather in much of the US.)
Anybody have a good cornbread recipe that doesn’t come out dry and crumbly???
I use a cheat for my cornbread, Martha White’s Sweet Yellow cornbread & muffin mix. The secret is probably that I use my Grandma’s aluminum pan to bake it in. Preheat the pan with a smidge of cooking spray in it for 4-5 minutes. Then add the mix. If it sizzles when you put it in, you know it’ll come out great. Love that sizzle. It’s just a regular ole old school aluminum 9x9 rectangular pan, but it is a keeper for the cornbread alone. Probably can find one at any thrift store if you don’t own one.
I was raised with cornbread made without adding any flour to the cornmeal. But I use white “corn meal mix”, which has flour in it already, but I add no sugar. A sweet corn muffin is ok once in a while, but normally, I don’t sweeten my cornbread, and it tastes a lot like cracker barrel cornbread. Never had it come out dry; maybe you’re over cooking it? I know if I over cook corn muffin mix, it’s way too crumbly. Anyway, I mix cornmeal mix, milk and egg, and a little of the hot oil from the preheated pan. Sorry, I don’t measure anything, but just add enough milk to the mix and an egg to make the right consistency. And I usually cook it on top of the stove in an 8 inch pan, because my husband doesn’t really like cornbread, so it’ll go to waste if I make a large amount, and I can watch it easier on the stove top.
“Anybody have a good cornbread recipe that doesn’t come out dry and crumbly???”
Yes indeed. Use the one on the back of the Albers box.
Substitute melted butter for the oil.
Use an 8 x 8 inch pan.