I often enjoy my corn bread alongside a piping hot bowl of chili.
This recipe cuts to the chase by adding chili con carne to the corn bread mix – it’s the perfect mashup of these two food groups essential for any Texan!
Perhaps the secret weapon in this recipe is that of good ol’ Tabasco. Mom always had a bottle of it in our kitchen pantry and she had a love for the spicy that was passed on to my tastebuds!
Love Tobasco, too? While your cornbread is baking why not check out some of the vintage ads I included below that celebrate the spicy good stuff!
❤ Don’t do what I did – make sure and add the parsley flakes to the batter before baking! #Doh!
❤ While I’m sure Mom used curly-leafed parsley, I’m a devoted lover of Italian flat leaf parsley. It’s a texture thing for me but this post credits the Italian variety with being more flavorful.
Total prep: Less than an hour.
8 ounce box | corn bread mix
1 teaspoon | tabasco pepper sauce
1 tablespoon | parsley, chopped
1 ~ 15 ounce can | chili con carne
1. Preheat your oven to 350°F.
2. In a medium-sized bowl prepare the cornbread per the box directions.
3. Add the Tobasco, parsley, and the chili. Mix everything until well blended.
4. Pour the chili batter into a greased 8″ x 8″ baking dish and bake for 25 minutes, or until golden brown on top. I had to bake my cornbread for a tad longer than 25 minutes – it may have had something to do with my Texas-shaped baking dish (Central Texas took a little longer to bake).
Serve Warm: With fried chicken, pork chops, meat loaf… or just because. I like my cornbread on top of chili ‘n cheese, please!
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook