This morning I woke up with the craving for chili. There isn't much better than chili and a good cornbread. I basically start with the recipe right off the container for the cornbread. There is about 3/4 of a cup of cornmeal, one and 1/4 cup of flour, a tablespoon of sugar, a teaspoon of salt, two teaspoons of baking powder, one cup of milk, 1/4 cup of oil and one egg. To that, I added about 2/3rds of a cup of shredded cheese and topped the cornbread with a garlic garni I got for Christmas. Man was it ever good. At one time I used one cup of cornmeal and one cup of flour but the lighter texture requires you take out some of the cornmeal and add flour.
I would tell you about the chili but I never make it the same. I make it to taste good to me so one time it might have more chili powder and one time more tomatoes. I have started using a Mexican bouillon of tomato as a depth builder and I had some chocolate that has chipotle in it. It was pretty good and I let it cook for a few hours in the slow cooker.
Tomorrow I will do some yellow rice and top it with left over chili. Good stuff....
MUD
Happy New Year to you MUD!!!
ReplyDeleteMMMMmmmm Chili!!! Sounds awesome!
MUD, you don't use buttermilk in your cornbread? I mean, if you like cornbread with sweet milk, okay.
ReplyDeleteBut, buttermilk...aaahhhhh.
Just sayin'. ;)
While I do love me some cornbread, I must say that the proper, genteel, cultured way to eat chili is using a Premium Saltine as a spoon. No other brand of saltine works as well, either.
ReplyDeleteDammit, to the kitchen for me......
The yellow rice was a failure with rice on it. I think it needed to be that long grain white stuff. I love cornbread but will eat crackers in my chili. MUD
ReplyDelete