Aggie's Kitchen

Chili Cook Off Contest…and some Cornbread


Remember this yummy cornbread that my friends and I enjoyed during our cooking trip in Napa?  Well, I made it at home not long ago to enjoy alongside some White Bean Chile Verde…it turned out delicious.


I made it using my cast iron skillet, this was a first for me.  I loved how crisp the edges turned out, and I loved having them cut into moist wedges.  I served the cornbread with some hot pepper jelly I had in the pantry and it was a delicious combination!


Before I share the cornbread recipe I want to tell you about an exciting giveaway we’re having. Bush’s Beans  has put together a great gift basket for a lucky reader that includes:

Contest Gift Basket

  • A Sonoma Diet Cookbook signed by Connie Gutterson, RD
  • Napa Valley specialty items including: olive oil, candle and chili spices
  • Culinary Institute of America items including:  towel, wooden spoon and decorative spoon rest
  • Bush’s Beans items including:  Bush’s Beans apron, bean strainer, assorted Bush’s Beans

To be eligible to win this great gift basket all you have to do is share your favorite chili recipe!  It could be yours, your mother’s or come from your favorite magazine, cookbook or website.  To enter the contest, leave a comment including the link to the recipe or type out the recipe to share (with it’s source please).

If it’s your recipe and you have a blog, please leave a comment with a link to your post (it can be an already posted recipe).  As a bonus, I will be posting a round up of blogger chili recipes  (with links) to share with all my readers so please email me a photo and link to your recipe post at aggiedgoodman (at) if you want to be included in the roundup.

After you enter your chili recipe into the contest, you have two chances for additional entries!

1.  Become a fan of Aggie’s Kitchen on Facebook.  If you are already a fan, share my page with your foodie friends!  Come back and leave a comment saying you did and that comment will be your additional entry.

2.  Spread the word!  Post about this contest on your blog, Facebook or Twitter and come back and leave a comment saying you did for an additional entry.

Contest ends Saturday, April 3 at midnight, EST.  Winner will be chosen randomly and announced shortly after.

Oh and before I forget…here’s that cornbread recipe!


Black Bean Buttermilk Cornbread

Recipe from Culinary Institute of America

(printable recipe)

1 1/2 cup all purpose flour
1/3 cup granulated sugar
1/2 cup yellow cornmeal
3/4 cup black beans Bush, rinsed
1 tablespoon baking powder
1 teaspoon kosher salt
2 whole eggs, lightly beaten
1 1/4 cup buttermilk
1/2 cup rice oil (I would use veg oil)
4 tablespoons of unsalted butter, melted
salt and pepper

1 Preheat oven to 350.  Lightly grease a 9 inch cast iron pan or oven proof individual serving crocks and heat in the oven until very hot about 20 minutes.  Mix together flour, sugar, cornmeal, baking powder and salt.

2 In a separate bowl, whisk together eggs, buttermilk, oil and melted butter until blended add black beans.  Add the wet ingredients to the dry ingredients, and combine until well mixed.

3 Remove the pan from the oven and pour batter into prepared pan and bake approximately 30 minutes until the surface is golden brown and a tooth pick inserted in the center comes out clean.  Remove from the oven and serve in wedges with spicy red pepper jam and butter.

(PS…to keep things on the up and up, my trip to Napa was paid for by Bush’s Beans, but Bush’s Beans is not paying me to say nice things about them.  Any opinions shared on this blog are my own.  Thanks!)

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39 comments on “Chili Cook Off Contest…and some Cornbread”

  1. man! now that is some cornbread! i must try this one Agg!

  2. Aggie, first of all, our cornbread looks delicious! Second of all, I love, love, love the Bush Beans with Chili Sauce and it is the one I usually buy when making chili – and still make my chili the regular way. Gives it a lot more chili flavor (which I love!).

    My favorite ever Chili recipe is on I tried recently and it is from Cooking Light. I posted about it here:

  3. I am already your fan on facebook!

  4. Going to tweet right now 🙂 Also have stumbled you and will post your link on my own FB fan page 🙂

  5. Hello 🙂 How are you? That cornbread looks out of this world. I really love the addition of the black beans- I will for sure be book marking 🙂 My favorite chili recipe (as of late– changes every few months ;)) is this acorn squash and beans chili:

    Hope things are going well with you and the kiddos

  6. I love me so good corn bread!!!

    Here is my blog post on Turkey Taco Chili!

  7. I friended you on Facebook and going to look for your page

  8. Aggie, I so enjoy your blog! The cornbread looks delicious!

    My favorite chili recipe is my own, I have it posted on my site

    Happy Cooking!

  9. Hi! I found your blog from a comment you left at Taste and Tell. There are so few combinations that top Chili and Cornbread for me! I love the idea of black beans, I usually put scallions and sun dried tomatoes in mine! Here is my recipe post for cornbread and an description of my chili…

    Thanks for the contest! I’ll definitely be stopping by again!

  10. that looks incredible! I love the idea of adding black beans into cornbread.

  11. The only way I make cornbread is in my cast iron skillet. I love making different types of cormbread and I can’t wait to try this one. I also love all different types of chili recipes and I’m looking forward to the roundup so I can get more recipes. I really like this one on my blog from Picky Palate…..a chicken and 3 bean chili recipe that is so good.

    Thanks for a great giveaway!

  12. Great giveaway, great cornbread! Love the twist on it with the added beans. Would go perfectly with chili. 🙂


  13. Well, I know I can’t win. BUT … it looks delish. I WAS delish! 🙂 Have fun with the giveaway, Aggie!

  14. That cornbread looks SO good! I’ve never made corn bread but love the idea of adding beans to it!

  15. I love using ground turkey for my chili.

    I use this recipe but also modify it based on what I have.

  16. I just posted about your giveaway on my facebook page : )

  17. great post and I left a link on my Facebook wall cause I love your page

  18. I love cornbread with my chili. Here is my recipe, it’s just a family recipe, nothing fancy but simple and really good:
    1 lb ground turkey
    1 can Bush’s Dark Kidney Beans
    1 can Bush’s Light Kidney Beans
    1 lg can tomato sauce
    chili seasoning, salt, pepper to taste

    ground turkey in lg pot, add the rest of the ingredients (do not drain the beans), add seasoning to taste, simmer until heated through.

    very simple and tasty!

  19. Hey Aggie,
    I’m already a fan and I had shared your FB page and blog with my friends a LOOONG time ago! But I did post it again and share with some newbies!

  20. Hi, Aggie! The recipe that I’m submitting isn’t my own but, my Dutch husband, Richard. He doesn’t make his own chili but rather, he uses an exceptional canned variety that he incorporates into a dish we love to eat!

  21. Also, I’m already a fan AND shared your FB page on mine .. 🙂

  22. It all sounds delightful Aggie. Here is my favourite chili recipe. Perhaps I just enjoy serving it in a bread bowl.

  23. Here is a link to my favorite. I’m more of a while chicken chili person.

  24. I’m not even a big cornbread person but that looks crazy good. Love the idea of having black beans in it!

  25. Here is my families favorite Chili recipe. Simple, but yummy. It is my own creation.

    Confetti Chili


    1 lb. Ground Turkey
    1 can Black Beans
    1 can Great Northern Beans
    1 can Red Beans
    1 can Pinto Beans
    1 can Kidney Beans
    1 can Niblets Corn
    2 cans Rotel Tomatoes & Green Chiles
    1 can diced tomatoes
    Chili Powder
    Seasoned Salt
    Garlic Powder
    Black Pepper

    Brown the Ground Turkey and season to taste with (Chile Powder, Seasoned Salt, Garlic Powder and Black Pepper are what I use). In a large stockpot, combine the browned turkey and cans of Rotel, let simmer for a few minutes over medium-high heat. Add all cans of beans and bring to a boil, then reduce heat and simmer until ready to serve. Right before serving, add the can of Niblets and Diced tomatoes as well as table salt to taste. Mix thoroughly and serve with warmed tortillas, homemade rolls or cornbread.

  26. I just became a fan on Facebook

  27. I am a FB fan too:)

  28. I love the texture of this chili, it’s really smooth and you can’t taste the pumpkin!

  29. I’m a fan on facebook!

  30. Here is my favorite recipe. Take a lot to prepare but turned out awesome!

  31. I love cooking corn bread in a cast iron pan. Your recipe looks fantastic – I need to try it!

  32. Fabulous cornbread and such a great giveaway! Here’s my all-time favorite chili recipe. It’s made with ground turkey and pumpkin puree (among other things of course!) The pumpkin packs in great nutrition and gives such a nice texture. The other slightly oddball ingredient is cinnamon. Sounds a little different, but this is the chili we crave most!

  33. Our favorite recipe for chili is one I adapted from one of the Deen Brothers…

  34. The corn bread looks great. I love the addition of the black beans. I recently created a vegetarian chili with tofu and black eye peas (but you could certainly use any type of bean). I’m a huge fan of Bush’s. In fact, I have that cute little strainer, and I use all the time to drain/rinse my beans. Here’s a link to my Very Veggie Chili recipe:

  35. That’s some tasty looking cornbread!!! I love black beans! Ok, here’s my favorite chili. It’s sort of my uncle’s and sort of mine (my uncle is our family’s chili connoisseur!).


  36. A yummy twist on cornbread – I’ll have to try that sometime!

    Here is my go-to chili recipe. As with any chili recipe, it’s easy to switch around a little bit to cater to your own tastes. I like to add a pinch of cinnamon. 🙂

  37. I just became a fan on FB too! Looking forward to seeing your posts in my stream…