Chili Cook-off and a Cornbread Recipe to Boot!

Ruby RobertsEvery year as the chills of fall set in, seniors compete in the coveted Bayberry Farms Village Chili Cook-Off. The steaming hot pots of chili presented for the  October 23, 2015 competition included white and tomato based chilies, hot to mild.

This year’s lighthearted competition was judged by a team of jovial, yet highly-respected, Wyoming Firefighters. The winner of the 2015 Annual Bayberry Farms Village Chili Cook-Off was Ms. Ruby Roberts. After winning Second Place for two years in a row, Ruby tweaked her delicious white chili recipe to make it become the favorite chili of the day! Her mixture of chicken, white beans, cheeses and secret ingredients was the hands down favorite. Congratulations, Ruby!

Ruby intends to keep her recipe secret at this time as she is determined to win future competitions!

However, another big hit and highly requested recipe was “Catherine’s Cornbread.” It is not dry like a typical cornbread and not as fluid as a corn casserole. When firefighters ask for the recipe, you know it is good!

Catherine’s Cornbread


Two Jumbo Eggs (Or Three Large Eggs)
1 Can Cream Corn
1 Can Drained Whole Corn
¼ Cup Sugar
2 Packages Jiffy Corn Muffin Mix
Splash of Milk


Mix the eggs, both corns and sugar together until well blended. Stir in the corn muffin mix. If too thick, add a splash of milk.

Pour into a greased 9 x 11 dish.
Bake at 350 (325 for glass dish) until toothpick in center comes out clean (around 20 or so minutes) and top is golden brown.
Do not over bake.