This was a first time I made this for Halloween & the kids loved it! It turned out super cute too.
Chili Cornbread Graveyards:
1/2 cup butter, melted
2/3 cup sugar
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup flour
1/2 teaspoon salt
2 cans of your favorite chili
diced tomatoes
chopped green onions
shredded cheese
club crackers & black frosting
Preheat oven to 375 degrees. Mix butter & sugar. Add eggs & mix well. Add buttermilk & mix. Mix dry ingredients in a separate bowl. Add dry ingredients to wet ingredients. Mix well. Bake in a 9x13 pan for 20-25 minutes. Top with 2 cans of chili, diced tomatoes, chopped green onions, & shredded cheese. Bake an additional 8 minutes. On club crackers pipe the chocolate frosting into gravestone shapes (RIP, skulls, lines & dots, etc.). Cut pieces of the cornbread & place on a plate. Add tombstones to each serving for some scary good fun.
Frankenstein Fingers:
celery
peanut butter
raisins
Cut celery into finger-length stalks. Spread peanut butter into celery grooves. Add raisins as fingernails. Yummy & healthy.
No comments:
Post a Comment