I have looked at hundreds of cornbread recipes. All the recipes have c
ornmeal, flour, baking powder, salt, milk, and some amount of eggs. Most have nothing more. I know that is the traditional southern cornbread and I can get those same results from a box. Not horrible, edible, yet nothing memorable.
As I continued to search, I found some that have yogurt or sour cream. Although I am sure this would be wonderful, they are not necessarily things that I have on hand all the time. Some have random spices. Spices could be good, but they would have to be adjusted accordingly to provide the proper accompaniment to the meal being served.
The recipe I created has a perfect sweetness that offsets the spiciness of chili, it has a slight crumble but does not disintegrate the moment you try to pick it up. It would be excellent with a tablespoon or two of fresh thyme or rosemary crushed and included in the mix.
1 C medium grind cornmeal (or a mixture of fine and course ground would work as well its what i used)
1 C all-purpose flour
1 Tbs baking powder
1 tsp salt
1/2 C buttermilk
1/3 C honey
2 eggs, lightly beaten
1/2 C unsalted butter
Preheat oven to 400 degrees. Heat a 9inch cast iron skillet in the oven for 10 minutes.
In a medium bowl, mix together the cornmeal, flour, baking powder, salt, buttermilk, honey, and eggs. Stir until just combined, the batter will be a little lumpy. Allow to sit for a few minutes until it starts to rise.
Place stick of butter into the hot skillet to melt and grease the skillet.
Stir in melted butter, leaving about 1 Tbs of butter in the skillet. Pour batter into the hot skillet and make 18-25 minutes.
| Nutrition Facts Per Serving | ||||
| Calories: 280 | Fat: 13.4g | Protein: 4.9g | Fiber: 1.6g | Sugars: 12.6g |
| Vit A: 9% | Calcium: 11% | Vit C: 0% | Iron: 9% | Carbs: 37.0g |
My fiancé has decided he is obese and has decided that low/no carbs is the way to go for dinner to loose weight. (Not to mention that his breakfast and lunch are now these ridiculous shakes and a handful of vitamins.) He doesn't understand why I eat anywhere from 3-5 real (and large) meals every day and I remain a size 4. My theory on that is that I avoid highly processed and artificial food. Whatever the reason, I am not in need of losing weight, so last night's dinner was my first attempt to balance his low calorie, low carb ideas with my desire to have a filling meal that has substance. For his diet, my fiancé picked out the potatoes, added avocado salsa, and avoided the corn bread.
Vegetarian Chili
2 tsp olive oil
1 small onion, diced
1 red bell pepper, diced
1 jalapeno pepper diced
14 ounce can of black beans, drained and well rinsed
14 ounce can diced tomatoes
14 ounces vegetable stock
1 C water
2 tsp chili powder
2 cloves garlic, minced
1 tsp ground cumin
3 tsp dried oregano
2 tsp dried basil
2 bay leaves
2 Tbs fresh cilantro, chopped
1 stalk celery, chopped
2 potatoes, cooked and diced
Heat the oil in a 6 quart cast iron Dutch oven, or large saucepan, over medium-high heat. Add the onion and peppers. Cook until tender, stirring frequently, for 3-5 minutes or until bright in color. Add the beans, tomatoes, vegetable stock, chili powder, garlic, cumin, oregano, basil, bay leaves, and cilantro and simmer for at least 20 minutes. Slow cooking for hours will greatly add to the flavor. Add celery and potatoes 20 minutes before serving, continuing to simmer.
To serve, top with cilantro, sour cream, lime wedges, avocado salsa, or cheese.
Nutrition Facts Per Serving | ||||
Calories: 495 | Fat: 5.1g | Protein: 27.1g | Fiber: 21.0g | Sugars: 8.6g |
Vit A: 47% | Calcium: 18% | Vit C: 128% | Iron: 41% | Carbs: 88.8g |
This recipe was inspired by Cast-Iron Darling. This is a one pan dish, with fair amount of prep but little to clean up!
Prep Time: 30 minutes
Cook Time: 60-90 minutes
- 1 whole chicken
- 2 tsp poultry seasoning
- 1 tsp ground thyme
- 1/8 tsp nutmeg
- 2-3 Tbs olive oil
Rinse chicken and pat dry with paper towels.
Combine the spices and rub under the chicken's skin.
Heat oil in cast iron dutch oven over medium heat.
Place chicken breast-side down in oil, brown 3-4 minutes.
Remove from heat.
- 1 summer squash (zucchini) sliced 3/4 inch thick
- 1 red onion, cut into wedges
- 3-4 small red potatoes, halved
- 3-4 whole carrots, halved lengthwise
- 6-7 whole garlic cloves, peeled
Cut veggies as stated above, put into dutch oven with chicken. If the veggies are above the chicken, they will retain a crisper texture.
- 2 Tbs honey
- 1 Tbs lemon juice
Mix together, brush over the chicken and the vegetables.
- 2 tsp rosemary leaves
- 2 tsp thyme leaves
- 1 tsp poultry seasoning
Sprinkle over chicken and vegetables.
- 1 lemon, quartered, seeds removed
Cover and bake at 425 F for 15 minutes. Uncover and continue to bake 45-75 minutes, or until chicken is done. Bast the chicken several times while baking. **Cooking times vary depending on size of chicken**
Transfer chicken and vegetables to serving platter. Lightly thicken the drippings for a wonderful gravy/sauce!
About Me
- Sarah
- I'm a walking contradiction. A modern woman who belongs in the role of a 1950's housewife.
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