Leigh Cort Publicity



Representing: www.HorseStampinn.com

Waverly, Georgia (October, 2012) Fall Chili with Corn Puddin’ is the easiest and most requested dish from Kris Hutcheson’s family recipes. Horse Stamp Inn owner with husband Tom, she prepares her dish from scratch for family and friends who often stop into the Inn during the beautiful coastal Georgia Fall season.  She proclaims that it’s also the whipped honey butter that makes her signature Corn Puddin’ totally irresistible!


G’Ma’s Fall Chili with Corn Puddin’
As any good recipe that has been passed down, there are some ingredients that are “to taste”. This recipe is no exception.

Blend 4 cans of stewed tomatoes and put in a large pot on medium low.
Brown 1 lb. of lean ground beef with 1/2 of a yellow onion that has been diced.
Add the beef and onions to the tomatoes. Add one can of black beans, drained, and one can of black beans, also drained.


Put on simmer and begin to add the following ingredients “to taste”:
salt and pepper
garlic powder
chili pepper
a couple DASHES chipotle chili pepper ( can tend to overtake the chili but is very worth pursuing in small amounts)

Allow to simmer, covered,  for about 20 minutes. Turn off and let sit for about 30 minutes covered and taste. Can’t explain why this works but it does. Uncover and add additional spices as needed. Simmer another 30 minutes uncovered and then serve with(all optional of course):

Chopped red onion
Grated cheddar or monterey jack cheese
Sour cream
Chopped avocado
Tortilla chips or Fritos (broken into the chili)

Also great served with warm tortillas and honey butter.

Corn Puddin’.
1 cup yellow corn meal
1 cup flour
2 TB sugar
1 tsp salt
1 TB baking powder
2 eggs
2 TB oil
1 1/4 cup buttermilk
1/3 cup honey
1 can creamed style corn

Preheat oven to 325. Spray a round glass pie pan with Pam. Mix dry ingredients. Mix wet ingredients separately ~ except corn. Mix dry and wet together and then add creamed corn. Bake 20-25 minutes until golden. Cut into pie-shaped wedges; Great spooned out with whipped honey butter.
NOTE: The Horse Stamp Inn has been recognized by Southern Living Magazine as one of the “Top 8 Fall Getaways” in October, 2012.


Southern Living Magazine (October 2012)

Recognizes HORSE STAMP INN as one of their




The travel story “Plan Your Fall Escape” states:



“Get away to coastal Georgia for a fun equestrian weekend, a short drive from Jekyll Island. Giddy up with Three Oaks Farm for a beach ride. REST YOUR HEAD: At the 5-room, newly opened Horse Stamp Inn, you can fish the on-site artesian pond, enjoy farm-to-table breakfasts from the property’s own fresh eggs, and ride the Intracoastal Waterway on the Inn’s private boat”



For Information, Photos, Media Visits and Interviews, contact:

Leigh Cort Publicity


2418 Horse Stamp Church Road

Waverly, Georgia 31565






Maralyn D. HillThe Epicurean Explorer

President, International Food Wine & Travel Writers Association

Editor-at-Large, CityRoom

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