|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Our City Our Schools Our Sports Our Kids |
|
Cooking With Kristine Clark
Last week Scott suggested, then offered to make, a big pot of chili to feast on during a weekend full of football games. How could I refuse? That evening I came home to the spicy, savory aroma of perfect football fare simmering on the stove, a great welcome home. I thanked the big guy profusely, then decided it was incumbent on me to contribute something special to accompany it.
Cornbread and chili, like peanut butter and jelly, are meant for each other. The flavors and textures are truly complementary. While it would have been a snap, and certainly acceptable, to use one of the quick and easy mixes to make some, I wanted to "fancy it up" this time.
Southwestern Cornbread is a delicious find. In addition to the corn meal, eggs, butter and flour one expects in the ever-popular accompaniment, this recipe includes ingredients that not only add flavor and color, but great texture. The cream- style corn and diced green chilies make it so moist and the cheeses add even more layers of flavor.
Southwestern Cornbread does require more than my preferred number of ingredients-five-but it goes together in a jiffy. Measuring the dry ingredients and shredding the cheese take just minutes and the oven does all the work.
Now usually when I bake cornbread I make it into corn muffins. For me they're easier to serve, and less crumbly, so that means less waste and work. This recipe is dense and moist, though, so next time I might try it in a larger baking pan. I'm not kidding when I say it's dense. Don't expect it to rise much.
As planned, the weekend included lots of football watching with our favorite teams coming out on top. The pot of chili was perfect. It didn't matter when half-time came, or if the games went into overtime, the chili was ready when we were. So were the tastiest corn muffins ever! Scott and I are a good team.
Southwestern Cornbread
Ingredients:
Directions
1. Pre-heat oven to 300¡ F. Lightly grease a 9x13 inch baking dish or muffin tin.
2. In a large bowl, beat together butter and sugar. Beat in eggs one at a time. Blend in corn, chilies, and both cheeses.
3. In a separate bowl, stir together flour, cornmeal, baking powder and salt. Add flour mixture to corn mixture and stir until smooth. Pour batter into prepared pan.
4. Bake in pre-heated oven for 1 hour or until a toothpick inserted into center of pan comes out clean. It will take less time if baked in a muffin tin. Check after 40 minutes.
|
Kris Clark