This recipe was given to me by my mama's dear friend Sal Stevenson. We loved to make this delicious cornbread when we were having chili or soup for supper.
|The chili and beans was made with ground chicken|
instead of ground beef.....still tasty though...
(I used self-rising yellow corn meal and omitted
the baking powder and salt.)
Mix all ingredients well. Pour in greased 8" square pan.
Bake at 375 degrees for 30 - 45 minutes or until done.
I doubled the recipe when I made it last week and baked it in a 9 X 13 inch baking dish.