Crockpot Chili & Honey Butter Cornbread

There is no meal more filling and delicious on a chilly day than a bowl of chili and a nice warm slice of corn bread.  Meals like this remind me of fall and getting ready to gear up for the holidays.  Why you may ask am I making such a meal right before summer with none of these food heavy holidays coming up? Well that’s exactly why!  I miss that warm pre holiday feeling, so I’m filling the void with some home cooking.  What’s a girl supposed to do with only Memorial Day on the horizon?


chili ingredients:

2 pounds ground beef
1 medium onion, chopped
1 green bell pepper, chopped
1 garlic clove, minced
1 1/2 (14.5 oz.) cans of diced tomatoes, undrained
2 (8 oz.) cans of tomato sauce
1/2 (6 oz.) can of tomato paste
1/8 cup chili powder
1/2 tbsp. granulate sugar
1/4 tsp. paprika
1/2 tsp. ground red pepper flakes
1 bay leaf
1 (16 oz.) can of red kidney beans, drained and rinsed
1 (16 oz.) can of corn, drained
Salt and pepper, to taste
Optional toppings: red onions, sour cream, cheddar cheese, green onions


In a large skillet, brown your meat. Crumble, drain, and place in the insert of your slow cooker.

Add in the rest of the chili ingredients, stir with a spatula to get everything mixed well and incorporated.

Cover and cook on high for 5-6 hours or low for 7-8 hours.

Serve hot with desired toppings.


cornbread ingredients:

3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled, plus more for the pan
2 cups all-purpose flour, spooned and leveled
2 cups cornmeal
2 tablespoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
2 cups whole milk
4 large eggs
3/4 cup honey


Heat oven to 425° F. Butter a 9-by-13-inch baking pan.

In a medium bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt. Make a well in the center of the flour mixture and add the milk, eggs, ½ cup of the honey, and ½ cup of the butter; whisk together the wet ingredients, then incorporate the dry ingredients until just combined (do not overmix).

Transfer the batter to the prepared pan and bake until a toothpick inserted in the center comes out clean, 15 to 20 minutes.

Meanwhile, in a small bowl, combine the remaining ¼ cup of butter and ¼ cup of honey. After removing the corn bread from oven, brush with the honey butter mixture. Cool completely in the pan; then cut into pieces.


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