Loving this cool fall weather and all the food that goes with it! Chili, soup or stew–what’s your pleasure? When we find a favorite soup recipe we tend to eat it over and over, so I like to play around with what’s served on the side to add a little variety to the meal. One of our faves is Slow Cooker Tortilla Soup, which deserves a fabulous side like this Cheddar Chile Cornbread for even more flavor. I use the basic cornbread recipe on the back of the canister, but I add sharp cheddar and chopped green chiles to zest it up. I know some would love jalapenos in their cornbread, but that won’t fly with my kids, so we stick with this mellow version. Still delicious!
If you haven’t made cornbread from scratch, I hope you’ll give it a try. It takes two minutes longer than opening a box of mix, and it tastes amazing (and saves money over buying mixes).
Linked up at Foodie Friends Friday at Walking on Sunshine, Kitchen Fun Crafty Friday at Kitchen Fun with my 3 Sons, Creativity Unleashed at Shaken Together Life, Wow Me Wednesday at Ginger Snap Crafts, What’s Cookin’ Wednesday at Buns in My Oven, Creative Muster Party at Fluster Buster, Create Link Inspire at Naptime Creations, Too Cute Tuesday at Funky Polkadot Giraffe, Tasty Tuesday at CreativeKKids, The Inspiration Board at homework, Brag About It at VMG206, Share It Link Party at The Winthrop Chronicles, Handmade Tuesdays at Ladybug Blessings, Melt in Your Mouth Mondays at Make Ahead Meals, and Made by You Monday at Skip to My Lou.