Auntie Mimi's Chili and Buttermilk Cornbread

The crisp air of Fall is now here and there is no better way to warm up your tummy than with a hearty bowl of chili and buttermilk cornbread.

Grandma and I have teamed up to make a delicious dinner for you.

Not my Grandma… I don’t even know Grandma. I do know that she lives on and that she has a mean cornbread recipe…so I’d like to know this infamous “Grandma”. If she is even real. Throw Grandma’s name in front of any recipe and it already has a bucket full of credibility. As does throwing the names Ople, Pearl, Mildred or Betty. Double up with a two-name first name… like Betty Jo and you automatically are given a blue ribbon at the county fair. Put Grandma in front of Betty Jo and you have the trifecta of cooking credibility.

Auntie Mimi… maybe not so much.


But at least that name is real.


Hello, I’m Auntie Mimi and I’d like you to try my Chili.

Somehow a nickname from a 2 year old gives me a wagon full of credibility.

And that’s exactly what is needed to get a stranger to eat a new chili recipe. Credibility of an alias nickname. Trust. And the uncanny ability to not ask questions.

And perhaps some Tums.

Relax. You’ll be fine. Trust me. 😉

Anyhoo, let’s get started!


1 lb Ground Beef

1 46 oz can Tomato Juice

1 28 oz can Crushed Tomato

2 14.5oz cans Diced Tomato

1 16oz can Kidney Beans

1 15oz can Corn

2 Chopped Onions

1 ½ tsp Minced Garlic

Spices: ¼ tsp Cayenne Pepper, ½ tsp White Sugar, ½ tsp Oregano,

½ tsp Black Pepper, 1 tsp salt, 1 ½ tsp Ground Cumin, ¼ cup Chili Powder

First, brown your ground beef (or ground turkey, if you prefer). Add your chopped onions.

Pour in your can of Tomato Juice.

And your can of Crushed Tomatoes.

…Add two cans of Diced Tomatoes.

Drain and rinse the kidney beans and corn.

Throw them in the pot!

Add all of your spices. And give the chili a good stir.

Add the garlic. Stir again. Bring to a boil over medium high heat and then reduce heat to low. Simmer for an hour and a half. You can also throw it in the crock pot on low for 8 hours if you’d like.

Easy. Yummy. Chili.

Of course alterations can always be made. If you like a thicker chili, use half the can of tomato juice. If you like a meatier chili, add another lb. of ground beef. More beans? Sure, why not. Add another can of kidney beans or pinto beans. Feeling daring? Throw in some black beans. Add a green pepper (if your husband will eat it without complaining. Ahem.) You really can’t go too wrong experimenting with chili, but I’ll say this is a pretty good starting point for basic, delicious chili. Not too spicy, but not bland either.

And for your printing pleasure…

I dare you to say that there is anything better with your chili than cornbread. Because that would be a lie. A big, fat lie.

Now, a fantastic Buttermilk Cornbread recipe. Let me share my find. You can thank me later. Or you can thank “Grandma” later…


1/2 cup Butter

2/3 cup White Sugar

2 Eggs

1 cup Buttermilk

1/2 tsp Baking Soda

1 cup Cornmeal

1 cup Flour

1/2 tsp Salt

Preheat your oven to 375*. And grease your pan while you’re at it. 8×8 or 9×9 will work just fine.

In a skillet, melt your butter. Then remove from heat.

Immediately stir in your sugar.

Blend it until it is nice and smooth.

And beat your eggs in.

Add the cornmeal, flour and baking soda.

And the buttermilk.

Stir it up until there are few lumps.

Pour it into your pan. Throw it in the oven and bake for approximately 30 minutes.

My edges browned a bit too much… but I assure you, it didn’t stop me from crumbling them up and tossing them in my chili. 😉

Cut them into squares and make sure you have plenty of butter on hand.

These are just delicious. Slightly crunchy on the outside, warm and chewy on the inside. Someone needed to slap my hand from going back for more. On more than one occasion. Yes, I know I will probably get some flack for adding sugar to my cornbread because it’s not “real” cornbread then. Yeah. Yeah. I like my cornbread a tad on the sweet side. So does everyone else. Stop pretending you don’t. 😉

While my chili was simmering, I doubled up the cornbread recipe. One batch of batter will make two loaves. The chili is honestly enough for 3 dinners (unless you have lots of mouths to feed)… and luckily, chili freezes nicely. So does cornbread. So with one meal prep you have just made yourself THREE meals.

I just pop my loaves out of the pan…wrap them up in foil…

And they are ready to be frozen and eaten on a later date.

But we’re not thinking about a later date right now. We are thinking about getting a spoon and doing some work on this bowl in front of us. 😉

You have to love simplicity and tastiness of Fall comfort food!

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