The Thursday Gourmet12 March, 2009
(((Wife))) and I love chili. We love chili con carne, chili con pollo, chili with artichokes, you name it. I have eight different kinds of dried chilis sitting in my pantry. I have five different powdedered chilis (the nice thing about using lots of different chilis is the flavour can be full without being too hot). Of course, to go with the chili (I will post a chili recipe next week), you have to have cornbread.
Cornbread a la Billy
Preheat oven to 375. Grease and flour two pie plates, or one 9′ by 13′ pan (or something equivalent (I can’t list ’em all, damnit!))
3/4 cup white flour (bread or general purpose, not cake)
1 1/4 cup corn meal (white or yellow (hell, if you can get it, blue corn meal works great))
1 or 2 teaspoons salt (kosher salt works nicely)
2 teaspoons baking powder
1/2 cup natural or demarara sugar (white sugar works, but it just doesn’t have the same plimph)
Sift the dry ingredients together into a large mixing bowl.
1/2 can of creamed corn
1/4 cup corn oil (rapeseed oil or groundnut oil also works (do not use olive oil (Popeye would be pissed)))
Mix with a fork.
Add milk (up to 1 cup) while stirring until it creates a thick pourable batter.
Pour into the prepared pans. Place on a center oven rack and bake for about 30 minutes. When the top and edges begin to brown slightly, pull it out, cut it up and serve with plenty of honey and butter (or mix honey and butter together). Enjoy.
You can reduce the sugar to one tablespoon and add a can of roasted green chiles, a some diced jalapeno or serrano chili, and some ground cumin if you want a more picquant version. I prefer the sweet, but that’s just me.