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Chili con corny

I’m not exactly known for my culinary skills, but every now and then I do have my little successes in the kitchen.

On the weekend I was craving cornbread, so decided to make some… and nothing goes with cornbread like chili, so I made that too. Just a simple one with ground turkey, kidney beans, tomatoes and tomato paste, seasoned with Chili Lime Sansel (a salt-free seasoning blend from here) and some chili powder to kick it up just a bit more.  I used Mike’s trick of adding some low-fat cottage cheese at the end.  I’m not a big fan of cottage cheese (or sour cream, yogurt, or anything else in the curdled dairy food group) so I added it quickly and stirred it in before I had to really look at it too closely…. but it does make the chili creamy and yummy.

As for the cornbread, it came out nice and grainy, but moist… just what I’d been craving. I couldn’t resist trying a piece as soon as it came out of the oven.

At dinner time, Mike came up with another last minute finishing touch…. honey-thyme butter.  (about a tbsp. or two each of butter and honey, and maybe half a tbsp. of thyme, mix & spread on warm cornbread.)  Heavenly!

Cornbread

3/4 cup (175 ml) cornmeal
1 1/4 cups (300 ml) milk
1 cup (250 ml) flour
1/3 cup (75 ml) sugar
1 tbsp (15 ml) baking powder
1/2 tsp (2 ml) salt
1 egg
1/4 cup (50 ml) vegetable oil

Mix the cornmeal and milk in a small bowl, and let it stand for 10 minutes. While it’s waiting, mix the dry ingredients in a larger bowl. Add the egg and oil to the cornmeal mixture and combine well, then add the cornmeal mixture to the dry ingredients and combine just until mixed – don’t stir it too much.  Pour into an 8×8 inch pan, or muffin tins (fill 2/3 full).

Bake at 400 for 15 to 20 minutes.

Promptly cut a piece, perhaps put a pat of butter on, and enjoy while it’s warm.