Rather than serve warm rolls with chili, I like to serve Green Chili Cheddar Cornbread. They have a subtle spice to them which goes perfectly with several of my favorite recipes.
Mix the cornbread batter according to the recipe on the box. Stir in the green chiles and half of the Cheddar.
Pour the cornbread mixture into a iron skillet or loaf pan. I have a terra cotta pan that I love because it makes any kind of bread really crispy on the outside and soft on the inside more so than any other loaf pan I have ever used.
Bake the cornbread according to package directions until golden brown.
Remove from the oven and sprinkle immediately with the remaining Cheddar. Let rest 5 minutes before slicing and serving.
This recipe can easily be altered. Try substituting jalepeno peppers for the chilis and Monterey Jack cheese for the Cheddar. Or how about roasted red peppers with Monterey Jack cheese? The possibilities are endless.
Instead of baking in a traditional size pan, I sometimes make mini loaves by baking them in smaller pans. They will cook much faster though so watch the time.
One more suggestion. Mix some softened butter with a little bit of honey and spread this mixture on the cornbread while it is still warm. Oh so good.
Green Chili Cheddar Cornbread is excellent served with Crock Pot Chicken Chili.