Spicy Chicken Chili and Cornbread

When time allows, my whole family sits down on Sunday afternoons to look through cooking magazines and cookbooks and recent printouts to plan our menus for the week. We look at our schedule for the week to see what we’ve got to do on any given night. We consider if it’s a day when the kids have lots of after-school activities (so I will be driving and hence, not home to cook,) or if we need a recipe that can be made ahead. We consider who will be home that night and choose recipes based upon their preferences (for example, Girl *hates* seafood and peanut butter, but Girl will be at a sleepover tonight, so we’ll be having Salmon with Lentils, because Boy *loves* seafood and Peanut Butter Banana Cream Pie, because Boy *loves* peanut butter.)
Recently, as we were having one of our planning sessions, Boy picked this recipe out and *begged* for me to make it. It was easy and quite yummy. Hubby loved it, too, because he LOVES chicken thighs and much prefers them over breasts. Girl got canned vegetarian chili, which was fine, to eat with her cornbread.
I can’t remember which cornbread recipe that I used, but I really wish that I could, because it turned out beautifully! I think that it might have been this one from Allrecipes.com. You could use any cornbread recipe that you like, but I know that this one had buttermilk in it. If anyone has a recipe that they really like, please share!