Vegetarian chili and corn bread.
Can't. move. Hard. to. type. So. full. of. this corn bread:
3 T butter
2 cups cornmeal, preferably whole grain
2 t baking powder
1 t baking soda
1 t salt
2 T honey
1 egg
1 3/4 cup buttermilk
1 cup fresh corn kernels (the kernels from about two medium ears of corn)
Preheat oven to 400.
Melt the butter in a cast iron skillet. In a bowl, mix all dry ingredients. Add honey, egg, and buttermilk. Mix well to make a thick batter. Stir in corn kernels.
Add the melted butter to the batter, mix once to incorporate, and add the batter to the hot skillet. Bake about 30 minutes, or until the bread is golden brown and a toothpick inserted in the center comes out clean.
Subscribe to:
Post Comments (Atom)
Oh, this cornbread looks good! I was eyeballing left-over vegetarian chili in the break room at work today. May have the recipe please???
ReplyDeleteOf course!
ReplyDeleteVegetarian chili
1 T olive oil
3 red bell peppers, chopped
3 carrots, chopped
1 medium sweet onion, chopped
1 jalapeno, seeds removed, diced
4 garlic cloves, diced
2 15-oz cans diced tomatoes
1 15-oz can kidney beans, drained and rinsed because that shit they pack beans in is disgusting
1 15-oz can black beans, drained and rinsed because see above
1/2 bottle Boulevard Pale Ale (or, you know, whatever beer you're drinking while you're cooking)
2 T chili powder
2 T dried oregano
2 t ground cumin
1 t ground coriander
Heat the olive oil over medium-high heat in a large Dutch oven or soup pot. Add the peppers, carrots and onion, and saute until soft. Add the garlic and jalapeno and allow to soften for another two minutes or so. Add the rest of the ingredients. Bring to a simmer, cover, and lower the heat to maintain a very low simmer. Cook for one hour.