After dining on leftovers the last few days I was ready for freshly made fare. Chili and cornbread seemed appropriate considering the frigid weather we are experiencing.
Onions, garlic, jalapeño, red bell pepper, dried red chili and bay leaf were sautéed with olive oil and kosher salt.
Thickly sliced mushrooms, corn and red kidney beans were added.
Cumin, chili powder, paprika, oregano, crushed celery seeds, black pepper and kosher salt were added for seasoning.
Tomatoes and blanched spinach were the final ingredients for the chili.
Egg, honey, melted butter, homegrown pickled jalapeños and beer were mixed with self-rising yellow cornmeal.
The batter was poured into springform mini bundt pans and the cornbread was baked at 425ºF.
The center void was filled with home canned jalapeño jam and the cornbread was surrounded with the chili.
The batter was a little too thick so the cornbread turned out rather dry but was otherwise good.