Growing up my mother served a great bowl of chili over rice pretty regularly during the cooler months. It’s one of those meals that can bring back childhood memories with just one spoonful. This seasoning blend is very close to the recipe I grew up with. Not too spicy but full of great flavor. It can be made with or without beans so it appeals to all chili lovers!
This recipe makes a lightly sweet and fluffy pan of cornbread that is sure to please everyone at the table. We’ve been known to eat the leftovers for breakfast the next day, drizzled with a little honey butter!
A holiday favorite, this recipe is asked for every fall. It’s simple to make ahead and refrigerate as either a pie in a graham cracker crust or as a dessert cheeseball you can serve with graham crackers or gingersnaps.
The original recipe was created as a mix that is great for giving as a gift. That version calls for powdered pumpkin, which can be found in a web search or on Amazon. No need to stress over finding it though! I’ve provided an alternate version using canned pumpkin as well!
MAKE IT A GIFT
Jar the dry ingredients and gift it with a hand written recipe card (or print the one above). Make it a special hostess gift and deliver it in a basket or bag with the additional ingredients required.