The stormy winter weather we are having in Minnesota called for chili and cornbread! This was my very first time making chili, if you can believe it! I’ve ordered chili at restaurants and enjoyed it at my friend’s and families houses but never made it. One of my best friends has the most delicious recipe for spicy cornbread that she makes with chili. It is not spicy as in spicy hot but spicy as in cinnamon and sugar!
Since I try to watch my sugar intake I altered the recipe to use Truvia in place of some of the sugar but you can use all brown sugar if desired.
Place flour, brown sugar, Truvia (or brown sugar), shortening, cornmeal, salt, baking soda, baking powder, cinnamon and nutmeg in a bowl.
Cut in shortening until the mixture is in small crumbles.
Add eggs and sour milk.
Pour into a greased 11×7 pan and sprinkle with cinnamon and Truvia (or granulated sugar). Bake at 350°F for 25 minutes.
Cinnamon Sugar Cornbread
adapted from my friend’s recipe
1 cup flour
1/4 cup brown sugar
3 1/2 Tbsp Truvia (or use 1/2 cup of brown sugar)
1/3 cup shortening
1/4 cup cornmeal
1/4 tsp salt
1/4 tsp baking soda
1 tsp baking powder
1/4 tsp cinnamon
1/4 tsp allspice
1/2 cup sour milk (1/2 cup milk & 1 Tbsp vinegar)
1 egg
1 egg white
Cinnamon & Sugar for sprinkling on top
1/4 cup brown sugar
3 1/2 Tbsp Truvia (or use 1/2 cup of brown sugar)
1/3 cup shortening
1/4 cup cornmeal
1/4 tsp salt
1/4 tsp baking soda
1 tsp baking powder
1/4 tsp cinnamon
1/4 tsp allspice
1/2 cup sour milk (1/2 cup milk & 1 Tbsp vinegar)
1 egg
1 egg white
Cinnamon & Sugar for sprinkling on top
Put milk and vinegar in a bowl and set aside to sour. Place flour, brown sugar, Truvia (or additional brown sugar), shortening, cornmeal, salt, baking soda, baking powder, cinnamon and allspice in a bowl. Cut in shortening until the mixture is in small crumbles. Add eggs and sour milk. Pour into a greased 11×7 pan and sprinkle with cinnamon and Truvia (or granulated sugar). Bake at 350°F for 25 minutes. (May take longer if using all brown sugar)
In case anyone is interested in how I made my very simple chili:
Basic Chili
Adapted from my mom’s recipe
1 lb hamburger
Brown hamburger with a little dried onion, sprinkle of Worcester sauce, a dash of garlic, seasoned salt and pepper.
2 cans chili beans in mild sauce
1 can tomato soup
1 can water
Pour the chili beans, tomato soup and water into a pot. Add browned hamburger and warm over medium heat, stirring often until the chili is hot. I let mine simmer for about 1 hour stirring occasionally, until we were ready for dinner.
I’m Sharing At Some Of These Awesome Parties
Due to stolen content, I have found it necessary to only show a snippet of my blog posts in my feed. Thank you for understanding that I want to keep the content I work hard to create on my website where it is originally published: thegunnysack.com
Share With Your Friends
Hi, I'm Tonia, a lover of food and photography! Fill a gunny sack with delicious ingredients, tie on an apron and let's get cooking!
I made this tonight & it was delicious. Even the kids who were sure they wouldn’t like it, did! It turned out light & moist…I even thought I could have added a little more cornmeal. The one thing I did notice when making it is that in the ingredients list it calls for allspice, but in the directions it says nutmeg. I went ahead & used the allspice & think that is probably the right one, but I wanted to let you know so it could be corrected. Thanks!
Same as Annette – is it allspice or nutmeg? I did the allspice since I saw that first.
Looks wonderful – mine is in the oven so haven’t tasted it yet. Thanks.
Shirley
Sorry! Didn’t see these questions for some reason. It’s allspice, but if you don’t have any on hand you can use nutmeg or even more cinnamon instead. Enjoy! ~Tonia
just made your cornbread, it tastes yummy but yours looks so much thicker than mine. Did you double the recipe? I was either thinking that or a smaller pan.
Hi Martha,
I used an 11×7 pan to make this cornbread. What size was your pan?
~Tonia
I used 11×7, but it barely covered the bottom of the pan
Yum that looks wonderful, the cinnamon sounds like a great flavor combination with the Chili! Your photography is beautiful!
that cornbread looks yum! Everytime I make a batch it ends up like a brick, not sure what I’m doing. Cinnamon sounds like a great addition!
Won’t be long and I’ll be looking for recipes like this Tonia. Looks so hearty.
Anne xx
What a perfect dish to have during this last blast of winter.
Hi,
I am a new GFC follower. I found you on a grow your blog hop. I would love for you to stop by my site and return the favor and follow me back as well. If you are interested also check out our current giveaways. We have something for everyone right now.
Thanks a lot!
http://www.chunkyandmonkeymd.com
Gorgeous foodie pic & I have never heard of cinnamon cornbread but sounds good to me. Pinning for sure!
That cornbread looks delicious… I would have never thought about cinnamon!!!! Yummy!!!
YUM!
I’ve never thought to make cinnamon cornbread with chili but I must try this 🙂 Chili is one of my favorite foods of all time, how did you end up liking it?
Oh my goodness Tonia…that looks amazing!! My kids LOVE cornbread, but they will go crazy over this stuff. Thank you so much for sharing, I will be making this within the week!! 🙂
This looks fabulous!
Looks delicious and your pictures are beautiful!