Cornbread Up Your Chili…wait…scratch that. Reverse it.
Chili is, as I stated yesterday, very Zen. But even Zen can use a hand every now and then too. And is there ever a more helping hand than Cornbread?(wait what?) This is the Capote cornbread recipe that I heard about from Serious Eats and that was originally printed in The Cornbread Gospels. It’s awesome(almost a giant cornbread pancake) and it allows you to reuse those bacon drippings from the Chili(besides just pouring them in a tumbler and drinking them):
Chili is, as I stated yesterday, very Zen. But even Zen can use a hand every now and then too. And is there ever a more helping hand than Ingredients
- 1 tablespoon butter or bacon drippings
- 2 eggs
- 2 cups buttermilk
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 cups stone-ground white cornmeal
Procedure
- Preheat oven to 450°F. Place the butter or drippings in a 10-inch cast iron skillet; place it in the oven.
- Combine the eggs and buttermilk in a small bowl or measuring cup, whisking together well with a fork.
- In a medium bowl, combine the sugar, salt, baking soda, and cornmeal; stir well to combine.
- Stir the egg mixture into the dry ingredients, beating just until the dry ingredients are moistened and no more.
- Pull the skillet from the oven. It should be hot, with the fat sizzling. Swirl the pan to coat. Quickly transfer batter to skillet; return skillet to oven.
- Bake until browned and pulling away from skillet, 20 to 25 minutes. Serve hot, in wedges.
Tags: cornbread, Crockpot, recipe, slow cooker
