Sunday, January 13, 2008

Cornbread & Chili

As I mentioned before, winter for me is a time for warm goodness in a bowl. That means - prepare yourself for a lot of chili. And just as peanut butter goes with jelly, chili goes with cornbread. It's almost unheard of to eat the two separately.

Now, there are those who will swear by chili and fritos. Really? For me, chili is not a dip equivalent to salsa. It's like a soup and should be served with bread.

The great thing about cornbread is that it can be served in a variety of different ways. I call this "corn bread crumbies" and I love it because it mixes into the chili so easily.

For the chili itself I used Elly's chili recipe which is fantastic. Granted, I adapted it a bit to clean out the pantry so I used pork instead of beef, white kidney beans instead of red, and whatever tomatoes I had on hand. But I kept the spices the same and this was by far the hottest chili I've ever made. Which I love!

Cornbread crumbies
1 Tbsp butter
1 medium onion, chopped
1/2 cup chicken stock
1/4 cup heavy cream
1 egg
5 cups crumbled corn bread
1/4 Tbsp sage
salt and pepper

1) melt butter in skillet over medium heat.
2) Reduce heat to low; slowly cook onions until softened and browned, about 1 hour.
3) Whisk together stock, cream and egg.
4) Heat oven to 350.
5) In large bowl, toss together cornbread, sage, and onions. Stir in liquid and toss.
6) Season with salt and pepper.
7) Lightly spray large baking dish with nonstick vegetable spray. Add cornbread mixture.
8) Bake uncovered for 30 minutes.
Makes 6 servings.
Each serving has:
Calories 136.0
Total Fat 8.3 g
Cholesterol 59.7 mg
Sodium 142.7 mg
Potassium 81.9 mg
Total Carbohydrate 12.4 g
Dietary Fiber 1.0 g
Protein 3.1 g


  1. glad you liked the chili. the cornbread crumbles sound so good. honestly i have never crumbled cornbread into my chili (though i've had it as a side). i have been missing so much.

  2. I effin' heart cornbread. That looks great.

  3. Wow, that looks so good! You totally inspire me to want to try new things.