Cornbread and Chili

3cornbread

When the idea for American dishes for Mega BM started playing in my head, I was a little concerned about the vegetarian choices available. But I needn’t have worried. There was enough and more dishes to choose from for most of the alphabets.

The choices for letter C proved to be as abundant as letter B. I had cookies (think chocolate chip!), cake, cupcakes, cheesecakes, cornbread, chip and dip, corn chowder, corn on the cob, Cobb salad (vegetarian version) and many more to choose from. As I was leaning towards healthier choices, I picked cornbread over everything else.

It is a classic Southern main course. Cornbread recipe – especially the presence of sugar – can be a touchy topic to many. It can be served in many ways, one of which is with beans or chili. And that’s the companion I chose for my cornbread. The chili here has an Italian touch to it. Omit the oregano and basil to take off the Italian influence.

1cornbread

Cornbread 

  • 4 tablespoon butter
  • 1 large egg
  • 2 cups buttermilk
  • 1 cup cornmeal
  • 1 cup all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • One seeded jalapeno, optional
  • 1/2 cup grated cheese of your choice, optional

Method:

  1. Heat oven to 400F/ 200C.
  2. In a cast iron skillet, melt the butter. Set aside.
  3. Add the dry ingredients in a big bowl and whisk to combine.
  4. Add the buttermilk and egg in a smaller bowl and whisk well.
  5. Combine the dry and wet ingredients. Add the melted butter also into this and mix well until you cannot see any streaks of flour. Add more buttermilk if needed. Tip in the cheese and jalapenos if using those.
  6. Transfer the cornbread batter into the skillet and bake for about 25 minutes until its golden brown and pulls away from the sides. Take off the oven and let it cool for 10 minutes in the pan before slicing. Serve warm with chili.

Pictorial:

Soak two cups of mixed beans overnight. Heat two teaspoons oil in a thick pan. Add 3 minced or crushed garlic to it. Once the garlic is slightly cooked, add one medium onion, chopped and one medium carrot cut into small pieces. I used julienne cut carrots.

Once the onions turn pink, add two chopped stalks of celery. Follow this up with one small bell pepper, 2-3 handfuls of chopped mushoom, salt as needed, 1 teaspoon chili powder, 1 teaspoon cumin powder, 1 teaspoon dried oregano and 1/2 teaspoon basil paste. Mix to combine everything.

Add 4-6 medium tomatoes, dices and 1/2 cup corn. Add two cups of mixed beans that was soaked overnight or at least for 4-5 hours.

Add 6 cups of water or vegetable stock. Taste test and adjust seasoning. Pressure cook for 4-5 whistles or until the beans are cooked well enough. Serve with cornbread.

Ingredients:

Chili:

  • 2 cups mixed beans, soaked overnight (I used 1/4 cup each of black beans, red kidney beans, whole masoor dal and garbanzo)
  • 2 teaspoons oil
  • 3-4 garlic cloves, crushed
  • 1 medium onion, chopped
  • 1 medium carrot, chopped
  • 2 stalks celery, chopped
  • 1 small bell pepper, diced
  • 2-3 handful mushroom, sliced
  • 1 teaspoon each chili powder, cumin powder, dried oregano
  • 1/2 teaspoon basil paste
  • salt and pepper as needed
  • 4-6 medium tomatoes, diced
  • 1/2 cup corn
  • 6 cups stock (or water)

Method:

  1. Soak two cups of mixed beans overnight. Heat two teaspoons oil in a thick pan. Add 3 minced or crushed garlic to it. Once the garlic is slightly cooked, add one medium onion, chopped and one medium carrot cut into small pieces. I used julienne cut carrots.
  2. Once the onions turn pink, add two chopped stalks of celery. Follow this up with one small bell pepper, 2-3 handfuls of chopped mushoom, salt as needed, 1 teaspoon chili powder, 1 teaspoon cumin powder, 1 teaspoon dried oregano and 1/2 teaspoon basil paste. Mix to combine everything.
  3. Add 4-6 medium tomatoes, dices and 1/2 cup corn. Add two cups of mixed beans that was soaked overnight or at least for 4-5 hours.
  4. Add 6 cups of water or vegetable stock. Taste test and adjust seasoning. Pressure cook for 4-5 whistles or until the beans are cooked well enough. Serve with cornbread.

2cornbread

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63

4cornbread

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26 thoughts on “Cornbread and Chili

  1. cookingwithsapana says:

    Corn bread and chili is a classic combo.Love your version of the chili and corn bread.I love the pictures specially the backdrop ,so rustic and beautiful.

    Like

  2. Pavani says:

    What a classic combo Rajani. For some reason, I’m not a big fan of cornbread, may be it’s the recipes I tried but somehow the slightly sweet and gritty texture don’t appeal to me.
    Chili on the other hand, I like :-) Interesting to see you use your pressure cooker to make the chili. I usually use canned beans and use my biggest saucepan :-)

    Like

  3. Sandhya Ramakrishnan says:

    The only kind of bread i do not like is corn bread. I have made it once and it was so eggy. Your recipe has just one egg and this might maybe work for me. I would give it one more try before I call it quits. love the combo though with chili :)

    Like

  4. pradnya says:

    ur bread has come out awesome, i made it years back…ofcourse it does not look like thsi in pictures but i still remember the taste….i am goign to make this again

    Like

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