Home Blog Blog In the studios Step 1: Make Cornbread Step 2: Bring it (and yourself) to Chili Bowl

Step 1: Make Cornbread Step 2: Bring it (and yourself) to Chili Bowl

Women’s Studio Workshop 12th Annual Chili Bowl Fiesta!Saturday February 28th

Hey there WSW Friends and Fans- It is time for Chili Bowl & I know you all are wondering what you can do to help- Well, here is your answer: MAKE CORNBREAD!Here is a suitable recipe for Cornbread:

Buttermilk Cornbread (*revised recipe with apologies to Tana*)

  • 1 1/4 Cups Flour
  • 3/4 cups corn meal (white or yellow)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 Egg, lightly beaten
  • 1 cup buttermilk
  • 1/4 Cup vegetable oil

Preheat oven to 400°F. Sift together the dry ingredients and set aside. Combine beaten egg, buttermilk and vegetable oil. Combine cornmeal mixture with buttermilk mixture, stirring just enough to moisten. Pour into hot, well-greased 9- or 10-inch skillet or pan, muffin tins or corn stick molds. Bake about 20 minutes. Cornbread will begin to pull away from sides. Makes approximately 12 muffins, corn sticks or pieces.

*I had another (untested by me) recipe up before this one. Tana made it and said it tasted like SAWDUST! Opps! I have used this recipe many times & it is great -Sarah

And here are the details for the Chili Bowl:

WSW 12th Annual Chili Bowl Fiesta!Local Art + Area Chefs = Fun Community EventFeaturing live music by Dog on Fleas!! Saturday February 28th $5 Early admission 2pm-4pm, Free admission 4pm-7pm<Rosendale Rec center, Rte 32


  1. wrote on February 25th, 2009 at 12:00 pm


    YUM! that recipe sounds good, and I can’t wait to try my cast iron pans -I’ve never used them for cornbread before. I might use melted butter though, instead of shortening. Chili bowl, here we come! I hope I run into that cutest girl ever at the event.:-)

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