Saturday, September 4, 2010

Chili Corn Bread

It's been a while--cause I went to Italy on vacation.  I highly recommend going to Italy.  But all you do is eat.  And eat.  The food is fabulous, but be prepared.  

On an unrelated note, after I moved to the south, I decided to learn how to cook southern food.  So I tried a bunch of times to make corn bread (cause it's amazing).  Mine was always too dry.  So a former co-worker, Donney Bibb gave me a recipe.  I love it.  To be southern, it has to be a cast iron skillet.  Ha ha

3t baking powder
1 c yellow cornmeal
1 c flour
1/4 c sugar
1 t salt
1 egg
3/4 c milk
1/3 c corn oil
some corn
1 jalapeno
2 chopped green onions
some cheddar cheese, shredded
some red pepper

Pre-heat over to 425 degrees

In a large bowl, combine the first 5 ingredients and mix together.  In a separate bowl, beat egg slightly, and blend into mixture.  Blend in milk and oil.  When well blended, add the remaining ingredients one at a time (batter will be lumpy).

Pour mixture into a cast iron skillet.  Bake 30-45 minutes.  


1 comment:

  1. A great southern side! - Michelle