Monday, October 18, 2010

veggie chili & buttermilk cornbread

i make this at least every other week.
this is my mom's chili recipe,
adapted to be meatless.
it is comfort food - veggie style.
veggie chili
1 onion, diced
2 garlic cloves, minced
1/2 Tbsp chili powder
1/2 tsp cumin
salt & pepper
1 bag of morningstar veggie crumbles
1 big can of tomatoes
1 jar mushrooms, rinsed
1 can kidney beans, rinsed
1 can pinquintos, lightly rinsed (keep some spices)
spaghetti, broken (cook first, then add it)

saute onions & garlic.
add spices & salt & pepper.
combine all ingredients & simmer 20 minutes.
serve with grated cheddar & cornbread.

buttermilk cornbread
1 stick of butter
2/3 cup sugar
2 eggs
1 cup buttermilk
1/2 tsp baking soda
1 cup cornmeal
1 cup flour (i use whole wheat pastry flour)
1/2 tsp salt

preheat oven to 375°
melt butter in cast iron skillet.
remove from heat & stir in sugar.
add eggs & beat well.
add buttermilk & baking soda, mix well.
add cornmeal, flour, & salt, mix well.
place cast iron skillet in oven & bake 30 minutes,
or until golden brown.

~ ~ ~ ~ ~
if you start the cornbread first,
it will be ready at the same time as the chili.
it will smell so delicious,
the neighbors will wonder what you're making.


Dianne said...

I hope your family knows how lucky they are!!!!

jill said...

i can't wait to try both of these...maybe tomorrow! double yum.

MA said...

Hi Honey!
Our school principal has been extolling the virtues of his wife's buttermilk cornbread.... Never heard such a thing! But if my friend Catie is pushing it I just KNOW it's FAB! Look out dairy I come!! :)
Love, MA

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