Chili and cornbread is pretty standard fare during the fall and winter. Try giving this meal a creative twist by pulling out those wonderful cookie cutters and using them to transform the ordinary into something more.
I simply baked my cornbread on a jelly roll pan, so it would be thinner, then I cut out ghosts with my cookie cutter. Watch out though. Because of the bigger pan, the corn bread will cook faster, so BEWARE! We also cut out "boo" in sliced cheese to give our ghostly message.
Cornbread--sweeter and moister than regular cornbread, my friends in the South call this Yankee Cornbread. Your family will love this recipe!
1 cup oil (I prefer canola oil)
1 1/4 cups sugar
2 cups buttermilk (or milk soured with 1 teaspoon vinegar)
Mix together then add:
1 teaspoon baking soda
1 teaspoon salt
2 cups yellow corn meal
2 cups flour
Blend well. Bake in greased 9"x13" pan at 350 degrees for 35 minutes. Or bake in muffin pans for 15-20 minutes or until a toothpick inserted in the center comes out clean.