Sour Cream Cornbread 

I make this cornbread every time I make chili – no, really, every time – I am not kidding. They go together like, I don’t know, but I am sure there is a phrase for it. These two things are just perfect together. At least to me. I am sharing this recipe with a good friend who is a chef at a place we like to go and his chili is just the best every – next to mine of course. Let’s put it this way, I always say when I eat his chili each winter that it is best because it tastes so much like mine, but I did not have to make it. This cornbread, from a great Southern friend, is just my go-to cornbread for chili. It is her family’s recipe and since she was raised in a small North Florida town, it really fits with my style of cooking – Southern, simple, but dead good cooking. I have other cornbread for cornbread dressing, but this is the kind you want to split and put in a toaster oven and smear with good European butter for breakfast – and yes, I do that – if there is any left over (not likely, but occasionally).

dd_17891 cup self- rising corn meal*
2 large eggs, room temperature
1 small can of creamed corn
1 cup sour cream
1/2 cup canola oil

Preheat oven to 400 degrees. Mix all ingredients well.  Pour into greased 9 x 9 inch glass baking dish. Bake for 25 – 30 minutes.

* 3/4 cup cornmeal + 3 Tbs
1 Tbs baking powder
1/2 tsp kosher salt 

I do not buy self rising anything. There is no need. So I make my own rather than buying and just letting it go bad because I use it so infrequently. I guess it is just because I hate to waste things and I’d rather have control over my ingredients. 

 

Chili Jj

About a zillion years, or at least it feels that way, I found a recipe for Chili El Cid. It was very different than the chili I had grown up with, but it was intriguing beyond words. It was so weird – in a good way. It had a cinnamon stick and a jalapeño that was slit and they both simmered in the chili.dd_1796

Question: Who puts cinnamon in chili?
Answer: A very enlightened person.

Seemed so strange. Still does, but it works so well. The source, originally, was not the Parade Magazine though that seems to be where everyone else knows it from. I found it via my love of Sheila Lukens.

I have to admit, I am not a huge fan of beans in my chili. Not sure what camp that puts me in – maybe Texas, but I do put a few (read: 1 can of light kidney beans, rinsed very very well) for the MotH. It is a concession I am willing to make. Though am still not really a fan, which is interesting since all the chili of my childhood had beans in it.

We have had a bit of a mild winter, even for us, so I have not been in chili mode, but we just are having a crappy weekend this weekend. Windy, rainy, and whatnot, so I think I that fits the bill. Maybe my last chance till next winter.

Steve (MotH) says that it is fine to make chili when it is not cold – he’ll just turn the A/C down and we will make due. He is probably right, but I always hold out hope that we get just a smidge of winter in February. One can only hope.

Olive oil
1 pound ground sirloin
2 hot Italian sausages, casings removed
2 mild Italian sausages, casings removed
1 large yellow onion, chopped
1/4 cup chili powder
1 Tbs McCormick – Montreal Blend
1 Tbs ground cumin
1 Tbs dried basil
1 Tbs dried oregano
2 – 14.5 ozs cans beef broth
1 – 28 ozs can whole tomatoes
1 – 28 ozs can crushed tomatoes
1 cinnamon stick
1 jalapeño, slit lengthwise 3 times
1 – 14.5 ozs can light red kidney beans, rinsed well, no, really rinsed well, otherwise ugh

Heat olive oil, about 2 Tbs in a large pot.  Add sirloin, sausages, and onion. Once it is all cooked though, with the meat being no longer pink and the onion translucent. Use a potato masher to break the meats up. Add the chili powder, Montreal blend, basil, oregano, and cumin. Cook until the spices are fragrant, a couple of minutes.

Add beef broth and both kinds of tomatoes. Add the cinnamon stick and jalapeño. Bring to a boil briefly and reduce to a simmer for about 2 hours, stirring occasionally while breaking up the whole tomatoes -with said potato masher. When there is about 30 minutes more of simmering to do, add the very rinsed beans. Stir well.

Before serving, remove cinnamon stick and jalapeño – duh. Garnish with grated cheddar, lime crema* and if you are a great person, serve over cornbread.  Yes, I am that person (see below).

*sour cream with some fresh lime juice – sounds cooler to say crema, maybe? Not sure. Yep. It does.

Sour Cream Cornbread – necessary
1 cup of self rising cornmeal (though you can make it from regular cornmeal if you make the correct modifications*)
2  large eggs
1 small can of creamed corn
1 cup sour cream  – full fat people, I mean really?
1/2 cup canola oil

Combine all ingredients, mixing well. Pour into a greased 9 x 9 inch glass baking pan. Bake at 400 degrees for 20 – 30 minutes. In my opinion – closer to 30 minutes.

From my great friend Dawn, who taught me a great many things about Southern cooking and baking. 

* 3/4 cup cornmeal + 3 Tbs
1 Tbs baking powder
1/2 tsp kosher salt

I just do not like to buy self rising anything so …

Sour Cream Cornbread Muffins

I finally decided to make my favorite cornbread recipe into muffins, and I’ll be damned if it did not work out amazingly. I just took my favorite cornbread recipe that I always make for chili and tried to make it in muffin form. I am happy to say it worked really really well. Super happy – yep. dd_1789

1 cup self-rising corn meal*
2 large eggs, room temperature
1 small can of creamed corn – Publix brand is great – like most Publix brands
1 cup sour cream
1/2 cup canola oil

Preheat oven to 400 degrees. Mix all ingredients well.  Line a 12-well muffin tin with foil liners and spray with cooking spray. Fill cups 3/4 full – or basically just make them all even so the baking time is the same. Bake for 25 – 30 minutes. Do the toothpick thing just in case you are wondering.

* 3/4 cup cornmeal + 3 Tbs
1 Tbs baking powder
1/2 tsp kosher salt

So this past week I have eaten really moist cornbread muffins for breakfast**. Split in half and put in the toaster oven and heat up and make a little crunchy. And then just go all in with the ridiculously rich European butter – that is some serious good eats. Might be better than biscuits for breakfast but that is almost blasphemy for a good Southern girl to say. Well ….

**Before, I just cut pieces of cornbread and brought them in. But then there was the problem of running out of cornbread for leftover chili, so I went all in – a pan of cornbread and then cornbread muffins – pretty good solution. And more cornbread for me. I didn’t even share this with the office. I think I just might be terrible, no, just selfish.