Saturday, May 5, 2007
Chili & Cornbread
A faint memory, cornbread. This was definitely a staple in our house. Well, it was rarely homemade, usually it came from those little blue boxes. Dump in a bowl, add egg and milk and whisk, pour, bake. I did try a gluten free cornbread mix early in my GF days. I believe I had underbaked the muffins because they were dense and hard to eat, and gritty. YUCK.
A few nights ago, I was really craving chili. With a craving for chili comes a craving for cornbread. Steaming hot chili layered over a split open buttered cornbread muffin, with a sprinkling of cheese. MMMMM, see it sounds good, doesn't it? This craving coincided with hotdogs on the menu for the week - and knowing hubby likes chili dogs, I figured making chili was a no-brainer. I couldn't stand the thought of making chili and not have cornbread.
Off to my kitchen I went, grabbed my box of cornmeal and said to myself "Self, you must be able to adapt this recipe somehow so that it will taste yummy and go well with chili.". I am a firm believer that I can do all things thru Christ who strengthens me so I put myself to the test of my faith! I adapted the recipe from the back of the box and added a few of the "known" additives to replace the missing gluten. The result was a nice dense but not mealy cornbread.
Now, I know I overwhelmed everyone with lots of pans last time. This recipe should not take long to prepare (well, it does need to simmer a while to get the flavors blended but actual prep is easy) and should only take a cutting board, knife and one large skillet, oh and a spatula. The cornbread should take one bowl and a spoon and a pan to bake it in! :D
Below is the recipe for both the chili, and the cornbread. ENJOY :D
2 lbs ground beef, chicken or turkey (I almost always use chicken)
1 medium yellow onion, diced finely
1 large stalk celery, diced finely
1 14.5 oz can of crushed tomatoes (or puree)
2 cloves garlic, minced finely
4 Tbs chili powder (McCormick's)
1 Tbs cumin (if you like the smokey flavor, add more)
1/2 tsp crushed red pepper (if you like it hotter, add more, I have to tone down heat for kids)
1/2 tsp ground white pepper
Good dose Salt & pepper
1 bay leaf
1 tsp oregano
1 tsp sugar
1 can pinto beans, drained and rinsed carefully
Brown ground meat in a large skillet over medium heat. Once browned, push meat to one side of the pan and add onion, celery and garlic to open space on the pan. Saute vegetables until soft and then mix into the meat. Add tomatoes, spices and sugar. Mix in well. Bring to a boil. Reduce heat to low. Cover and simmer on very low heat, stirring every 15 minutes or so. After an hour of simmering, stir in beans. Continue to cook, covered on low, for another 1/2 hour.
Ladle into bowls, or over cornbread below. Don't forget the cheese! :D
3/4 Cup Cornmeal
1 Cup white Rice Flour
1/4 Cup Cornstarch (or you could use tapioca starch)
1 tsp xantham gum
2 tsp baking powder
1/2 tsp salt
1 cup milk
1/4 cup vegetable oil
1 whole egg
Preheat oven to 400 degrees. Grease 8 or 9" pan.
Combine dry ingredients. Stir in milk, oil and egg. Mix just until combined. Pour into pan.
Bake 20 minutes and check...if not done in the center cook for 5 more minutes.
Serve with chil!!!
ALSO, ANOTHER VARIATION OF THIS I LIKE TO DO....
Bake the cornbread in a deep dish pie pan till ALMOST DONE....cover the top with a thick layer of chili and cheese. Bake until the cheese is bubbly. Serve like pie! It's a great meal with a green salad! :D