what to have with chili

[kima]

I am making chili for dinner and would like ideas on quick breads to serve with it. I often make baking powder biscuits but would like to try something new. Preferably recipes that are ready in 2 hours or less- yeast or not. Thankyou. I am so gald I found this BB- you people are so inspiring. This becomes addictive! Hope I can be of help to you all in the future!

[kwormann]

Well, my favs are corn bread and a nice green salad. I also LOVE fixins on chili (I think it is a midwest thing)....onions, jalapenos (ok, that came since living in TX), tomaotes, sharp cheddar and crushed corn chips.

You are making me HUNGRY!!! WHat time is dinner. http://www.cookinglight.com/bbs/biggrin.gif

Kim

[Wendy w]

Cornmeal cheese twists from December would be good as would beer bread.

[mommywannabe]

You can't go wrong with cornbread...it's really easy to make; there's usually an easy recipe on the box of cornmeal.

[almiter]

This was in the CL Five star recipes. I ended up using boxed cornmeal mix because I was in a hurry. They were tastey and colorful.


* Exported from MasterCook *

Chile Corn Sticks

Recipe By :
Serving Size : 14 Preparation Time :0:00
Categories : Dinner

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 teaspoons vegetable oil
1/2 cup sweet red pepper -- diced
1/2 cup anaheim chili pepper -- seeded and diced
1/4 cup onion -- diced
1 clove garlic -- minced
3/4 cup flour, all-purpose
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup cornmeal -- yellow
1 1/2 tablespoons sugar
3/4 cup corn, canned -- or fresh or frozen
1 each egg -- lightly beaten
1 cup nonfat buttermilk
vegetable cooking spray

Heat oil in a medium skillet over medium heat. Add red pepper and next 3 ingredients; saute 5 minutes.

Combine flour and next 5 ingredients in a bowl; stir well. Add red pepper mixture and corn, and stir well; make a well in center of mixture. Combine egg and buttermilk; add to flour mixture, stiring just until moistened.


Heavily coat cast-iron corn stick pans with cooking spray, and place in a 400 degree oven for 10 minutes. Spoon batter evenly into pans. Bake at 400 degrees for 20 minutes or until lightly browned. Remove corn sticks from pans immediately, and serve warm.

Cuisine:
"Southwestern"
Source:
"CL Five Star Recipes"
Copyright:
"1996 Oxmoor House"
Yield:
"1 stick"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 87 Calories; 1g Fat (12.6% calories from fat); 3g Protein; 16g Carbohydrate; 1g Dietary Fiber; 14mg Cholesterol; 183mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.

Serving Ideas : Serve with Chile Mac.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

[almiter]

forgot to mention that I used a mini muffin pan since I didn't have the cast iron corn stick pan.