Sunday, December 4, 2011


Cornbread is one of my favorites. We love it with chili or baked beans.


2 eggs – lightly beaten
1 cup milk
¼ cup melted butter
1 tsp vanilla
1 cup cornmeal
½ cup ap flour
¾ cup wheat flour
4 tsp baking powder
3 tbs honey
1 tsp salt

Place in Bread machine on Quick bread/cake following manufactures directions

Mix together dry ingredients and set aside. Mix together wet ingredients in a separate bowl. Make a well in the dry ingredients and pour in the wet. Mix until just blended the batter should be lumpy. Pour batter into a square pan and bake 400ยบ for 20-25 min. Until toothpick inserted in center comes out clean


When the weather gets cold we love Chili and Cornbread! This version is quite mild but if you like spicy chilli increase the Chili Powder and/or add a hot pepper. Make this up in the morning and it will be ready for dinner. It is also very versatile change up the beans, liquid, and veggies however you desire. 
4 cups cooked beans*
3-4 cups liquid*
1 Barley
1 Onion
2 cloves Garlic
2 cups veggies*
1 cup Corn
3-4 cups chopped Tomatoes
1-2 tsp Chili powder
½ tsp Salt
1 tsp Cumin
1 tsp Oregano
½ tsp pepper
¾ tsp red pepper flakes
2 tsp cilantro

Coarsely chop the veggies, onion, and garlic. Place all the ingredients in the crock pot set on low for 6 hours.

Leftovers can be frozen and reheated. Defrost on the counter for 2-3 hours or in the fridge for 24 hours. Warm up on the stove top to serve.  

Below are some of the beans, liquids, and veggies I have tried and enjoyed in our chili. 
*Beans- Kidney, Pinto, Black, Navy, Garbanzo
*Liquid- Broth, Water, Whey, Bean juice
*Veggies- Eggplant, Zucchini, Carrots, Celery, Bell Peppers