Two hearty meals to get you through football season

By Heather Holland
Western Herald

Football season is finally upon us, which can only mean one thing: time to tailgate! While you’ve never find me partying in the parking lot at 7 a.m., I know all of you faithful fans need a hearty lunch to help digest all of that, shall we say, fun. This is an easy-to-transport meal with no clean up. Just put the chili in a thermos and take the cornbread in a plastic dish so you can get back to drinking beer and watching the game. Go Broncos!

This is the best cornbread you will ever have. Trust me. It makes a large batch, but you can cut the recipe in half with equally excellent results.

Cornbread Casserole

(Heather Holland / Western Herald) Cornbread Casserole makes an easy-to-transport meal.

2 sticks melted butter
2 boxes Jiffy corn bread mix
2 eggs
15 oz. creamed corn
16 oz. sour cream

Mix all ingredients together, adding sour cream last. Spray a 9 x 13 inch pan and pour in mixture. Bake at 350 degrees for 45 minutes. I would not suggest making this into cornbread muffins; the mixture is too wet.
If you want to make this chili vegetarian, replace the chicken broth with vegetable broth. Leave out the chicken and add a cup of frozen soy ground beef substitute. You can also substitute one cup of ground beef for the chicken to make it even more filling.

Hearty ‘n Healthy Chili

1 can fat free chicken broth
1 can fat free refried beans
1 can of chicken (with juice)
1 can of corn (with juice)
1 can of black beans (rinsed and drained)
1 can light kidney beans (rinsed and drained)
1 jar hot salsa (use mild if you don’t like the spice)

Mix all ingredients on stove and bring to boil. Simmer for 15 minutes. Sprinkle with shredded Mexican cheese for an extra kick.

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Posted by HeraldAdmin on Sep 18 2008. Filed under Recipe. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry

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