yep! that's what's for dinner~chili beans and cornbread. i just know my granny would be so proud of me if she were down here, in southern california, to partake in this lovely dinner i'm fixing for tonight. i mean i even have a smoked hamhock in the beans!
(photo not indicative of tonight's actual meal. for illustration purposes only. it's actually the pic from the dinner odie and i fixed a couple of weekends ago~he made the beans. i made the bread. it was a great and delicious collaboration hee hee!)
i would like to thank albers for making the best cornmeal on the planet! having albers made my cornbread come out so fabulously! here's my recipe if you'd like to try it:
preheat oven to 400 degrees. place 10" cast iron skillet w/fat(smart balance/butter/bacon fat) into oven to melt and swirl around the pan. once melted remove from oven and pour into a ramekin to cool. place skillet aside.
1 1/4 c albers cornmeal
3/4 c unbleached all purpose gold medal flour
2/3 c c & h granulated sugar
1 T + 1 t calumet baking powder
1/3 t arm and hammer baking soda
1/3 t morton salt
1/4 c 8th continent vanilla soy milk
3/4 c horizon organic fat free milk
2/3 c (melted) smart balance or butter or bacon fat (hee hee yeah this is the naughty part of my cornbread)
1 egg, beaten
combine wet ingredients in bowl of kitchenaid w/paddle attachment. whisk together the dry ingredients in a separate bowl until well mixed. with the mixer on low, stir dry ingredients into the wet ingredients until incorporated a bit. add cooled fat and stir on low until well incorporated. remove bowl from mixer. pour batter into skillet and bake 20-26 minutes. edges of bread will detach from sides of skillet when done and center will be firm.
i hope your weekend meal is just as hearty and tasty! thanks for stopping by, amigas, and supporting my blog! i truly appreciate you!
abrazos y amor,