Saturday, March 19, 2011

Chili & Cornbread

Weekends are a great time for chili and cornbread.  My all time favorite recipe for chili is from The New Best Recipe from Cook's Illustrated. I've been looking for a good cornbread recipe to accompany the chili. I found a good one called Super Moist Cornbread and have modified it quite a bit to increase the nutrient density of the bread. The result is a cornbread that we all love, especially with honey on top!

Whole Grain Cornbread
1-2 tablespoons coconut oil
1 cup corn meal
1 cup whole wheat flour
1 tablespoon baking powder
2 teaspoons baking soda
1 teaspoons salt
4 eggs
1/2 to 3/4 cup honey
1/4 cup olive oil
1 cup corn kernels (I use frozen)
6 tablespoons unsalted butter, melted
1 1/2 cups whole milk yogurt, kefir or buttermilk
3 tablespoons parmesan cheese
  • Preheat oven to 400°F.
  • Put coconut oil in a cast iron skillet and put in oven to melt.
  • Put butter in a glass measuring cup and place in oven to melt.
  • In a blender or chopper, coarsely blend the corn kernels with 1/2 cup of yogurt.
  • Combine the flour, baking powder, baking soda and salt.
  • Whisk the eggs with honey. Stir in the dry ingredients, melted butter, yogurt, olive oil, and coarsely puréed corn kernels. Stir until just smooth and wet. 
  • Pull out the skillet and swirl the coconut oil to coat the sides.  Pour in batter.
  • Bake for about 10 minutes at 400°F, then lower the heat to 350°F for another 20 minutes. 
  • Sprinkle with Parmesan cheese, rotate the skillet and cook for 10-15 more minutes.
Note: I find that I have a bit too much batter with this, so I fill the skillet almost to the top and then pour the rest into a regular bread pan. That cooks much faster than the skillet, so if you are in a hurry (read: the family is impatiently hungry) you can start off with this smaller bread first while the skillet bread finishes cooking.

1 comment:

  1. I love this Chili Recipe and we make it quite often since you passed it on to me. Can't wait to try out the Cornbread!


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