Chili & Cornbread

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.

chili & cornbread

 

Thickly sliced mushrooms, corn and red kidney beans were added.

chili & cornbread

chili & cornbread

chili & cornbread

chili & cornbread

 

Cumin, chili powder, paprika, oregano, crushed celery seeds, black pepper and kosher salt were added for seasoning.

chili & cornbread

 

 

Tomatoes and blanched spinach were the final ingredients for the chili.

chili & cornbread

chili & cornbread

chili & cornbread

 

chili & cornbreadchili & cornbread

 

Egg, honey, melted butter, homegrown pickled jalapeños and beer were mixed with self-rising yellow cornmeal.

chili & cornbread

 

The batter was poured into springform mini bundt pans and the cornbread was baked at 425ºF.

chili & cornbread

chili & cornbread

 

The center void was filled with home canned jalapeño jam and the cornbread was surrounded with the chili.

chili & cornbread

chili & cornbread

chili & cornbread

 

The batter was a little too thick so the cornbread turned out rather dry but was otherwise good.

chili & cornbread



 


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