That time of year [emoji260] [emoji262]

[michaelmilitello]

Yes.  I could use a stove and oven but what fun would that be?





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[aaronw915]

Your cornbread looks spot on!!!


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[AZ2FL]

 Cornbread looks great. Looks like fun to me.

Do you make cornbread from scratch and use sugar ?

[michaelmilitello]

Cornbread looks great. Looks like fun to me.

Do you make cornbread from scratch and use sugar ?

Thanks.  Yes.  From scratch with sugar and a little honey.   That's my mom's Wagner, too, so there's some love in it.   I like the contrast of sweet cornbread with spicier chili.


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[HoosierKettle]

Looks perfect. I too make cornbread from scratch and add sugar. I haven't tried honey but certainly will now.  It's easy and I'll never go back to mix or box made.


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[HoosierKettle]

All I had growing up was jiffy mix stuck like concrete to glass bakeware lol. Never again. Cast iron is absolutely the best for cornbread imo.


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[AZ2FL]

Cornbread looks great. Looks like fun to me.

Do you make cornbread from scratch and use sugar ?

Thanks.  Yes.  From scratch with sugar and a little honey.   That's my mom's Wagner, too, so there's some love in it.   I like the contrast of sweet cornbread with spicier chili.


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Thanks for the reply.
Both my of grandmothers made cornbread from scratch. One with sugar and the other without, both would eat a bowl of cold leftover CB and buttermilk for breakfast.

Chili and cornbread are great together with a dollop of sour cream.

Sugar or no sugar Hot CB is the bomb.

[SMOKE FREAK]

Yes.  I could use a stove and oven but what fun would that be?

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Indeed!

My wife makes the cornbread here and I'm not about to step on her toes...Nope...

[Jrzy.Hillbilly]

Looks awesome!


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[JEBIV]

Looks awesome, think of all the energy you save but not using the oven

[hansonb4]

What's your chili recipe?

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[Stoneage]

Oh yeah! Chili on cornbread!
I usually make a big chili pot, the first time its over white rice, but the second is always cornbread!
Then I bag & freeze the "extra" for other times.
My recipe FWIW. It's designed for a crock pot, but will work in a grill, just go low & slow so it all has time to blend really well. Snake method would be ideal.
"Oh My Gawd, call the Fire Dept!" chilli.

Ingredients.
½ Lb lean chopped beef.
2 tomatillos.
1 large white or red onion (or ½ of each).
½ a pack of white (great Northern) beans
½ a pack of red beans.
I  can "Chipotle in adobo" chille.
2 Jalapeno
1 lemon peel * see below.
1 lime
4 large tomatoes.
Chilli powder
1 tsp cumin
1 tsp coriander
1 bottle of good brown ale.
Grandma's molasses* see below.

Start prep the day before:
wash & rough chop the veggies. (I like a lot of texture so I cut big chunks, remember it will cook down a lot so its better to go bigger.)

Open the adobo & chop that also.
Mix all except the beans into a tight fitting container & cover it. Add a dash of lemon juice.

Take the beans & soak overnight in cool water with 1 tablespoon of brown sugar & 1 teaspoon of salt dissolved in it.

On the day.
Put the chopped meat in a skillet & cook on med hi, stirring frequently. When it melts down add 3 tablespoons Chili powder & a teaspoon of Cumin & turmeric. Add 2 teaspoons of coriander. Continue cooking stirring constantly til it evenly browned. Remove from heat & drain juices into a separator.

Allow to sit while you use a potato peeler to remove several slices of the lemon peel*, don't cut down into the flesh. Cut strips or short patches, if you have big strips cut into square pieces about nickle sized. Put on one side. Lemon peel is not acidic-tasting like the flesh or juice it has an interesting "what was that" almost scented flavor. The squares give a unique "flavor bomb" effect when eating. Don't be shy with them I use almost a whole lemon's peel for a crock full recipe.

Drain the beans.

Put the meat into the slow cooker first.

Now a layer of beans.

Now all the veggies from last night.
Last the lemon peel.

Pour in a bottle of beer.

Stir it all together with a wooden spoon & fork.

Add enough water to JUST cover everything, no more.
Cover & cook for 8 hours on HIGH.

Stir & taste, if its too spicy add  a tablespoon of the molasses. & stir it in, you can repeat this as often as you like the molasses gives both a nice smoky flavor & reduces the heat, so make it as you like it.

Don't ask me why this works, but it does. If you want a really smooth chili re cook it for a second night on LOW!

I serve it with white rice, white rice with peas, yellow rice or cornbread.

This can be cooled & frozen for a long time if you want to make extra.

[Transit98]

Love all the posts here - Kindly share some of your families corn bread recipes. I have yet to make it from scratch - thanks in advance


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[michaelmilitello]

mine is pretty simple

1 cup corn meal
1 cup of AP flour
2/3 cup sugar (adjust to desired sweetness)....a bit of honey if you really like sweet
1 tsp kosher salt
3 tsp baking powder
1 cup of milk
1 egg

Combine ingredients and mix thoroughly.  Add some milk if too dry.

I use a #6 or #8 cast iron skillet.  I put about 1 tablespoon of oil in in the bottom of the pan and pre-heat at 400 degrees.  Pour your batter in and cook for 20 minutes or until golden brown and a toothpick will come out cleanly.  if you do this on kettle, I'd rotate the pan halfway through to cook evenly.  Kettle should set up for medium-high indirect heat; I don't measure the temp...ever.  After cooking, let cool for 15 minutes.  You can slice in the pan or flip it out on a dish.  Preheating with oil helps a clean release.

If you want to spice things up you can add some cheese and pickled jalapenos to the batter.  You can use a can a of cream corn and a dash of milk to do something a bit different. 

[Kneab]

Thanks for sharing your recipe Michael.
Going to try it soon.

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