Sunday, March 6, 2011

Chili and Cornbread!

This is the cornbread I made to go with a big pot of chili tonight.  The chili was really nothing to write home about, but the cornbread- it was spectacular!  Here's the recipe:


Scallion Cheddar Bacon  Corn Bread

Makes an 8 inch cast iron skillet full!

¾ cup corn meal
1 ¼ cup AP flour
¼ cup sugar
2 teaspoons baking powder
½ teaspoon salt
1 cup buttermilk
1 egg beaten
¼ cup vegetable oil or bacon drippings
2 scallions, chopped
1 cup grated sharp cheddar cheese
6 strips of cooked bacon, crumbled

Preheat oven to 400.  Grease an 8 inch cast iron skillet, or put it in the oven with some extra drippings in it while the oven preheats.  Blend all dry ingredients.  Stir in all other ingredients until all is moist.  Pour batter into greased and preheated cast iron skillet.  Bake 20 to 25 minutes or until toothpick inserted in the center comes out clean.

Why should you use a cast iron skillet instead of another type of pan?  This is why...


See those yummie crispy bits? You won't get those unless you use a hot cast iron skillet.  Trust me on this.  It will blow your mind.  You will never look at cornbread again the same way.  Here's a shot of the chili.  This is the way I like it....cornbread crumbled on the bottom of the bowl, then chili, then shredded cheese, then some chopped avocado and tomato.  Sometimes I put a little dollop of sour cream.


Beautiful, huh?

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