Today I'm giving you two recipes in one post, because they go so very well together. With fall once again upon us, we love a good bowl of chili and nothing goes better with it than some moist corn bread and tangy Carolina slaw.
I'm sure you have your own recipe for the chili, so I won't bother with that today. But you may not have this cornbread recipe, and I wanted to share it as it is from my sister and so very moist and delicious. Many cornbreads are pretty dry and crumbly, but this one is not due to the addition of actual corn in the mixture.
Some folks in the north don't know what Carolina slaw is, but it's basically the same as creamy cole slaw but instead of the cream sauce, it uses a clear, less heavy and more tangy sauce. So I'll give you my simple recipe for that as well.
1 (15 ounce) can whole kernel corn, drained
1 (14 3/4 ounce) can cream-style corn
1 (16 ounce) package Trader Joe's corn muffin mix**
1 cup sour cream
4 Tablespoons butter, melted
1 cup shredded Cheddar
**This can be substituted with two 8 ounce Jiffy mixes.
Preheat oven to 350F degrees. Spray a 9 x 12 inch baking pan or a 2 quart casserole dish.
Mix together the corn, muffin mix, sour cream and butter in a large bowl. Stir in the cheese. Pour into the prepared pan. Bake for 55 minutes, or until golden brown and a pick inserted into the center comes out clean. Let stand 10 minutes before serving.
1 bag of pre-chopped cabbage for slaw OR
1/2 head of cabbage plus a carrot, shredded
1/2 cup sugar
1/2 teaspoon salt
1/3 cup vegetable oil
1/2 teaspoon dry mustard
1/2 teaspoon celery seed
freshly ground black pepper
1/2 cup cider vinegar
Place the cabbage/pre-made slaw in a mixing bowl. Over medium heat, combine the remaining ingredients and cook 2-3 minutes until the sugar is dissolved. Pour over the slaw and let the flavors combine for 30-60 minutes. Drain off excess liquid and serve.
Some folks in the north don't know what Carolina slaw is, but it's basically the same as creamy cole slaw but instead of the cream sauce, it uses a clear, less heavy and more tangy sauce. So I'll give you my simple recipe for that as well.
Moist Corn Bread
Ingredients1 (15 ounce) can whole kernel corn, drained
1 (14 3/4 ounce) can cream-style corn
1 (16 ounce) package Trader Joe's corn muffin mix**
1 cup sour cream
4 Tablespoons butter, melted
1 cup shredded Cheddar
**This can be substituted with two 8 ounce Jiffy mixes.
Preheat oven to 350F degrees. Spray a 9 x 12 inch baking pan or a 2 quart casserole dish.
Mix together the corn, muffin mix, sour cream and butter in a large bowl. Stir in the cheese. Pour into the prepared pan. Bake for 55 minutes, or until golden brown and a pick inserted into the center comes out clean. Let stand 10 minutes before serving.
Carolina Slaw
Ingredients (serves 4-6)1 bag of pre-chopped cabbage for slaw OR
1/2 head of cabbage plus a carrot, shredded
1/2 cup sugar
1/2 teaspoon salt
1/3 cup vegetable oil
1/2 teaspoon dry mustard
1/2 teaspoon celery seed
freshly ground black pepper
1/2 cup cider vinegar
Place the cabbage/pre-made slaw in a mixing bowl. Over medium heat, combine the remaining ingredients and cook 2-3 minutes until the sugar is dissolved. Pour over the slaw and let the flavors combine for 30-60 minutes. Drain off excess liquid and serve.
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