Fall is in the air, which means it’s finally time for me to start thinking about cooking delicious stews and chilis.  Yum!  I look forward to the change from summer to autumn because of all of the tasty meals that just seem too heavy and warming for the hot summer months of Atlanta.  Now it’s time for warm savory foods.  Did you know that October is National Chili month?  I knew there was a reason that I tell the Mellow Man that I won’t serve Chili until late September!  My wonderful Mother-in-Law loves serving cornbread when she makes Chili.  I love cornbread all of the time, with chili or not, but there is something particularly comforting about a piece of cornbread fresh out of the oven.  It reminds me of watching my grandmother cook in my very kitchen when I was a little girl.  I love making my own Chili, and will share my recipe with y’all soon, but while shopping my local Publix, I found several Progresso Chili options to go with my cornbread recipe.

My Mom Made That: Easy Southern Skillet Cornbread (perfect for Chili or Greens)

There were both meat free, chicken and beef options in Progresso’s new chili along with a couple of types of stew.  As we are beef chili eaters, I picked up a package of Smokehouse Pork and Beef Chili to serve along with all of my ingredients to make some Skillet Cornbread.  The Progresso Chili and Stew are available nationally in the soup aisle and are in an 18 to 20 ounces pouch.  For us, we needed two pouches to serve our chili eating family of three– my three-year-old doesn’t eat chili yet!

My Mom Made That: Easy Southern Skillet Cornbread (perfect for Chili or Greens)

To go with the chili, I purchased a sweet onion, and shredded cheddar cheese, my favorite.  I also picked up these ingredients for my cornbread:

Ingredients

  • 2 Tbsp Unsalted Butter (for skillet)
  • 1 and 1/2 Cup White Cornbread Mix (I like the added flour, but it’s not the true cornbread of the South)
  • 1 Tbsp White Sugar
  •  1/2 Tsp Salt
  • 1/2 Tsp Baking Soda
  • 1 Cup Buttermilk
  • 1/4 Cup Canola Oil
  • 1 Egg
  • 1 Tsp Yellow Corn Meal for Skillet

My Mom Made That: Easy Southern Skillet Cornbread (perfect for Chili or Greens)

If you haven’t made cornbread in a cast iron skillet, you start by melting a pat of butter in the middle of the skillet in an oven heated to 450 degrees.  I used a 9-inch skillet, but you could use one that is slightly smaller or larger.  This will grease the skillet enough to ensure that the cornbread won’t stick.  While that is melting, add all of the dry ingredients in one large bowl.  My grandmother always used this yellow handled plastic bowl.  (While cooking this, I had to text my aunt to make sure that the bowl was still in someone’s possession– it’s still being used for the same thing by my aunt!)  In a measuring cup, measure out your buttermilk into a Pyrex measuring cup and add in the eggs and beat them well.  Then add the oil.

My Mom Made That: Easy Southern Skillet Cornbread (perfect for Chili or Greens)

Then pour the wet ingredients into the dry, and mix gently.  The batter just needs to be mixed by hand, using a spatula or wooden spoon until it’s blended.  Don’t over mix it!  By this point, the butter should be melted, so remove the skillet from the oven, and sprinkle in a tablespoon of coarse yellow cornmeal, making sure that it’s evenly distributed along with the butter on the bottom of your skillet.  Pour the batter into the skillet, and cook for 16 to 20 minutes. (My oven cooks very fast!) Once the bread is golden brown on the top, it’s done.

My Mom Made That: Easy Southern Skillet Cornbread (perfect for Chili or Greens)

While it’s cooking, put your Progresso Chili in a medium sized sauce pan, and cook on medium heat for approximately 5 minutes.  I cooked it a bit longer because I was busy chopping my onion.  Don’t forget to chop your onion.  What I love about the sweet onion is that my eyes never water, and the slight tang and bit of the onion is a perfect accompaniment for chili.  (I actually think it’s the best onion for 90% of my recipes, but then I’m from Georgia.)

My Mom Made That: Easy Southern Skillet Cornbread (perfect for Chili or Greens)
After removing the cornbread from the oven, and the chili from the stove, I topped the chili with my favorite– cheddar and chopped onion. I must admit that the Smokehouse Chili by Progresso has a bit more spice and smoke than my own recipe, but I was crazy about the addition of the sausage. It really added a good flavor to the bean base.

My Mom Made That: Easy Southern Skillet Cornbread (perfect for Chili or Greens)

What do you like to eat with your chili? Oyster crackers? Cornbread? Spaghetti? Sour Cream? I don’t think that there is a wrong way to eat it myself!  Are you interested in trying one of the Progresso Chilis or Stews?  Well guess what– I’ve got a coupon for you!  The Chili and Stew pouches have a suggested retail value of $4.49 (I found them for $3.50 at my local Publix), but here’s a Buy 3 get $1.00 off Coupon.   (If you are feeding more than 2, or want leftovers– be sure to buy two!)

My Mom Made That: Easy Southern Skillet Cornbread (perfect for Chili or Greens)

Guess what else?! I’ve got a deal even better than a coupon!  Progresso and My Mom Made That are having a giveaway for $25 worth of Progresso goodies including a selection of the #ProgressoStews and #ProgressoChili, a ladle and a #ProgressoGameDay chair, along with $15 Paypal cash! I hope you’ll enter below!

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