Two weeks ago it was so chilly and wonderfully fall-feeling around here! It was clearly time for a chili night, and then, true to form, Florida warmed it back up to the 80's where it's been sitting. Finally last night we got back down to a low of 45 and I jumped on it and simmered out some 5-bean chili and skillet cornbread in my big blue pot.
The skillet cornbread, however, is definitely my go-to cornbread. It was perfection. Crispy bottom and sides, warm soft center, golden top, and fresh corn kernels. Smeared with a little butter and honey.
There are an infinite number of chili recipes out there in the world. I have quite a few myself that I rotate, but last night I went with a thick five-bean and a little meat version. I was happy with the flavor and is jumped up to number 1 on my list.
Chili
1 lb ground meat (beef, chicken, turkey) (or less if you're going veggie)
2 28-ounce cans crushed tomatoes
2 14-ounce cans diced tomatoes w/ green chilis
5 cans of beans: I used chili, dark and/or light red kidney, white, pinto, garbanzo
1 onion diced
½ green pepper diced
3 tbl chili powder - more if you want!
1 teaspoon seasoned salt
1 teaspoon pepper
tomato paste for thickening if necessary
Start by browning the meat with the onions until cooked through, about 5 minutes. Add the tomatoes, beans, green pepper and chili powder. Bring to a boil, then reduce heat to low and simmer until you're ready to eat. Adjust the texture with water or tomato paste as gets closer to eating time. If it's too thick, stir in a little water. Too thin - add tomato paste. It will thicken the longer you simmer it.
skillet corn bread
1 cup buttermilk
½ cup milk
1 cup cornmeal
1/2 cup all purpose flour
1 tbsp baking powder
1 tsp salt
1 tbs sugar
1 egg
3 tbl melted butter
½ tsp baking soda at end
1/2 cup corn kernels
Preheat oven to 450.
Start with cutting fresh corn kernels off the cob. I find that it can be tough to do with raw corn cobs, so I threw them in boiling water for 3 minutes to soften them up and then cutting off the kernels was a breeze. Simply run a sharp knife down the dies of the cobs, lopping off the kernels, and get as close to the cob as you can. You're left with a nice pile of kernels and 2 naked cobs.
Now mix cornmeal together with flour, baking powder, and sugar. Measure milk and buttermilk in a large measuring cup and add the beaten egg and baking soda.
Add milk mixture to corn meal and lightly stir in the corn kernels.
Then, gently stir in the melted butter.
Melt 1 tbl butter over hot skillet, then pour in the cornbread batter and spread evenly.
Allow to cook on stove top for 1 minute, then put in oven for 20-25 minutes until edges are crispy.
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