Everyone loves chili night. It's the quintessential comfort food, whether you're hosting a neighborhood party or tucking in for a cozy family night. What goes better with chili con carne than cornbread? Once you have the right tools and find your favorite recipe, cast iron skillet cornbread is sure to be a crowd-pleaser.

Cast Iron Skillet Cornbread: Choosing Your Tools

Cornbread connoisseurs laud the properties of cast iron for making this delectable dish. The pan you use needs to be able to withstand high heat throughout the baking process. It also should be durable enough to be pre-heated on the stovetop. When you hear that sizzle as you pour the batter in, you'll know you chose the right pan.

Another perk of cast iron is that it is nonstick. In fact, the more often you use it (and the higher fat content the things you make in it have), the more this particular property improves. Cast iron skillet cornbread is a great first recipe to use in your new pan to further the seasoning process, and with the proper care, it will last a long time and help you get that perfect golden crust with every use.

While a skillet or cast iron muffin tin is the preferred pan of most bakers, you can also make Dutch oven cornbread. This is particularly useful when you are camping and want to make chili and cornbread over the fire without getting ash into your food. The lid replicates an oven environment, giving you an even bake. Be sure to add salt to the Dutch oven after you are finished cooking to ensure an easier cleanup later.

Cornbread Recipe Variations

To make great cornbread, you need a few items that you may already have on hand. Most recipes include the same types of ingredients:

•       Flour and/or meal

•       Eggs

•       Dairy

•       Sugar and/or salt

•       Leavening agent, such as baking soda

There are as many ways to make a delicious batch of cornbread as there are Southern grandmas. Start with one of the following basic recipes for your next chili night and play around with the ingredients until you find the winner that you and your family love the best.

Traditional Buttermilk Cornbread

If you are looking for a basic cast iron skillet cornbread recipe that is sure to please most crowds, you can't go wrong with a traditional buttermilk version. Preheat your oven to 450 degrees, warm the skillet on the stovetop, and make the batter.

As with most baking recipes, mix the dry ingredients and the wet ingredients separately before you combine them. You can then add either melted butter or shortening to the batter, but you'll get more flavor with butter. Melt more butter in the skillet before you pour the batter in, and then you're ready to bake!

Sour Cream Cornbread

You can also bake a sour cream cornbread recipe in a cast iron skillet. It works basically the same way as the traditional version; just use sour cream instead of buttermilk. Sour cream has more fat, so your cornbread is likely to have a finer, fluffier texture that's perfect for soaking up all that delicious liquid from the chili.

Some people claim that sour cream changes the taste of the final product, but the difference is subtle at best. Once you slather on some butter or honey or pour chili on top of a generous slice of cornbread, all you'll taste is how well the flavors meld.

Cornbread with Creamed Corn

If you have a sweet tooth or want a little more substance, adding creamed corn to the cast iron skillet cornbread batter is a variation you must try. This addition changes both the taste and the texture of the final product.

First, it bumps up the sweetness factor of the cornbread. In fact, you might consider leaving out the sugar that you find in most recipes if you are also using creamed corn. There is already sufficient sugar in the canned product, so adding extra may prove to be too much.

Second, it results in a denser cornbread with bits of corn scattered throughout each slice. You get a heartier texture without losing any of the moisture of the bread. This is one of the reasons the creamed corn version is particularly popular to eat with chili.

Jalapeño Cornbread

For those who favor spicier taste profiles, jalapeño or another flavorful pepper is a popular addition when baking cornbread using a cast iron skillet recipe. Remove the seeds and the veins of the pepper before dicing it into small pieces. Then stir the diced pepper into the batter right before you pour it into the skillet. This is especially delicious with sweeter cornbreads, giving you the sweet and spicy profile that so many people love.

If your recipe makes more than one pan of cornbread, you can bake one without peppers and one with them. That way, everyone you're feeding can choose whether they want to indulge in the heat or stick to the mild version. Simply wait to add the peppers until you pour out the first batch of batter.

Toppings for Chili and Cornbread

The simplest way to serve is to use cast iron skillet cornbread as a base for your chili. Put the bread in the bottom of each bowl and pour the delectable meat concoction over it. It's also a good idea to have additional toppings available:

• Sour cream

• Shredded cheese

• Diced onions or peppers

• Fresh herbs, such as cilantro or parsley

Some people prefer to eat their cornbread as a side. For these guests, make sure you serve plenty of honey and butter to spread on top of it.

Foods That Go Well With Cast Iron Skillet Corn Bread

Whether you're looking for the perfect chili for your next poker or game night or an easy meal to please the whole family, XLNT Foods has you covered. You can find all our popular products online and have them shipped directly to you. Then just whip up a batch of your favorite cast iron skillet cornbread, and you're all set!

Sources and additional Reading:

https://www.xlntfoods.com/chili-con-carne

https://www.foodnetwork.com/how-to/packages/shopping/product-reviews/best-cast-iron-skillets

https://thecakeblog.com/2014/09/cake-baking-science.html

https://www.thepioneerwoman.com/food-cooking/recipes/a9486/skillet-cornbread/

https://www.pauladeen.com/recipe/creamed-corn-cornbread-recipe/

https://www.allrecipes.com/recipe/230683/sour-cream-cornbread/