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Chili with Cornbread

Serves 5 | Prep Time 15 minutes | Cook Time 45 minutes

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Chili with Cornbread


2 cans any Eden Chili


1 1/2 cups organic coarsely ground yellow cornmeal

1 1/4 cups organic unbleached white flour

2 1/2 tsp non-aluminum baking powder

1/4 tsp Eden Sea Salt

1 cup organic sweet corn, fresh or frozen

1 cup finely diced onion

1 3/4 cup Edensoy Original
or Edensoy Unsweetened

1 Tbsp Eden Apple Cider Vinegar

1/4 cup Eden Safflower Oil


Preheat the oven to 350°. Place all the cornbread dry ingredients in a mixing bowl. Add the sweet corn and onions. Mix thoroughly. Mix Edensoy, vinegar and oil together and let sit for 2 to 3 minutes. Combine the dry and liquid ingredients and mix again. Lightly oil a cast 8" to 10" cast iron skillet or an 8" x 8" baking dish. Pour the cornbread mixture into the skillet or dish. Bake for 35 minutes in the skillet or about 45 minutes in the baking dish.

When the cornbread is almost done, heat the chili in a medium saucepan. Remove the cornbread from the oven and slice. Ladle the chili into serving bowls and serve with a slice or two of cornbread.

Nutritional Information

Per serving: 556 calories, 16g fat (24% calories from fat), 18g protein, 94g carbohydrate, 13g fiber, 0mg cholesterol, 671mg sodium

Related Recipes

Beans, Condiments, Edensoy, Good/High Fiber, Good/High Protein, Macrobiotic, Main Course, Mexican/Spanish, No Sweetener Added, Oils, Vegan, Vinegars, Whole Grain

©2015 Eden Foods, Inc.