I made a lot of chili on Super Bowl Sunday (about 10 quarts.) I froze most of it, but I made this delicious Sour Cream Cornbread to go with the few bowls we ate that night. Sure, I could have just bought a box of Jiffy and called it a day, but I thought I'd try to find a recipe that would be moist but still have a good crumb. The bread had a great texture and did not dry out for a few days. I will definitely make more as I defrost and eat the chili.
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