Tuesday, January 10, 2012

LOOK AT THE FOOD: Chili + Cornbread

After a tantalizing 60 degree weekend turned into a taunting one with a return to freezing temperatures on Monday, I decided to make lemonade out of lemons, using corn(meal) to make cornbread instead. In addition, in what is quickly becoming my "style" of cooking (I call it: Red Things in Pots), I made a beefy and beany chili that warmed us up fast. (I swear whoever came up with the phrase "if you can't stand the heat, get out of the kitchen," was not even using that metaphorically. It gets HOT in there.) I followed Jer's recipe for cornbread (this new part of the blog could also be titled: Jer Cooks and Lindsay Copies) and it came out wayyyy better than when I attempted it at last year's Thanksgiving. (Which, if you warmed it up and slathered it in butter, was somewhat passable as a bread concept. I made Morgan eat three pieces.) Also, fun fact, before I started "cooking"/making red things in pots, I had been moved to make exactly 2 things before in my life: butternut squash souffle (for 1!) and the aforementioned cornbread. Interpret that as you like.
Jer's Cornbread: Melt 1/2 cup of butter and add 1/5 cup of sugar. Take off heat and whisk in 2 eggs, 1 cup buttermilk, 1 cup cornmeal, and 1 cup flour. Add 1/2 tsp baking soda and 1/2 tsp salt and stir. Bake at 350 for 25 mins until sides pull away from pan. 

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