Even though it's October, it is still a little warm here in FL for chili, but whatever, we enjoy our chili year round. Madison came home for a quick visit recently, and she really wanted some homemade chili. We've been really missing her, so she could have requested just about anything at this point. I'd be happy to oblige as long as she's home...if only for a few days. Being a mom is a tough job, but being a mom with an empty nest is even worse. I'm getting there, but it's a tough transition. (Okay, pity party is over)
Because you HAVE to eat cornbread with chili, I baked up a skillet of sweet cornbread and we gobbled it up! Like most everything else, cornbread tastes best when made in a cast-iron skillet. Click here for my easy Skillet Cornbread Recipe and enjoy the crispy outside and just the right amount of sweetness in this tasty recipe that mixes up quickly.
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