Cornbread Supreme

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....



  1. Anonymous11:25 PM

    Happy New Year to you MUD!!!

    MMMMmmmm Chili!!! Sounds awesome!

  2. MUD, you don't use buttermilk in your cornbread? I mean, if you like cornbread with sweet milk, okay.

    But, buttermilk...aaahhhhh.

    Just sayin'. ;)

  3. 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.

    Dammit, to the kitchen for me......

  4. 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