Freezer MealsGluten FreeRecipes

Chili and Cornbread


This is the thirteenth recipe in the Freezer Meals series. If you want to make sure you never miss a post, sign up for the Crossroad Health Newsletter on the right side of this page (under the photo). You’ll only receive e-mails when a new post is up and your e-mail address is never shared. Be sure you check your inbox after signing up, as you’ll need to confirm that you actually subscribed.

It seems like everyone has their own favorite chili recipe. Some people prefer their chili with beans, others have secret ingredients, while others (like me) prefer to add a bit of cocoa powder. This is just a basic recipe that you can adjust as you see fit. I’m just going to send you over to the original site because her recipe is what I followed plus a few additions that I’ve included below. I’ve also included my favorite cornbread recipe because it goes great with chili. My Dad makes the best cornbread and this is basically his recipe, although he can add things to get the perfect texture without sticking directly to the recipe. Both can easily be frozen and thawed when you’re ready to eat them.



The chili recipe can be found here. I doubled her recipe, but added a bit of smoked paprika for flavor and red pepper flakes for spice. I tried adding a bit of cayenne powder, but it made it a bit too spicy so I ended up adding one extra can of plain (not roasted) canned tomatoes to level it out. Here are the pictures from the cooking. See below for the cornbread recipe.






If you’re having it right away you can serve it with onions, avocado, black olives, or cheese (don’t forget to grate your own).


The labelled freezer bag or container should include the date and recipe name. Since this is fully cooked I just noted that it just needs to be thawed and heated on the bag. Freeze it flat to save space.




  • 1 1/2 cups corn meal
  • 1/2 cup flour (I used cup4cup to make it gluten free)
  • 2 Tablespoons sugar
  • 4 teaspoons baking powder
  • 1 cup milk
  • 2 eggs
  • 1 stick butter


  • Preheat the oven with a cast iron pan in it. You can make it without cast iron, but it is so good with it. Dad’s trick is to melt the butter in the pan so it both greases the pan and is already melted when you need it. We add a little extra butter for that reason. Just keep an eye on it so the butter doesn’t burn while you’re mixing the other ingredients.


  • Mix together all the dry ingredients.


  • Add in the eggs and milk…


  • …and stir gently until combined.


  • Add the melted butter into the batter…


  • …and gently mix until combined. Mine was a little dry (you can see this better in the skillet picture) so I should have added a little more milk or butter. You don’t want it too be too dry or it will be too crumbly.


  • Pour into the hot skillet.


  • Bake at 400 degrees F for 20-25 minutes until golden brown on top.



To freeze this just cut it into portions and freeze it in a freezer bag or container labelled with the date and recipe name.


Check back every Tuesday and Thursday for a new Freezer Meal!

Be sure to follow food safety guidelines when freezing and thawing food. Ensuring your freezer is at the proper temperature is one of the most important steps in storing food. You can find more information here if you have any questions.

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