Tuesday, October 19, 2010

Divine Corn Bread

Serve with the white chili, found below. You won't be sorry.

½ cup melted margarine (cooled a little)*

2/3 cup sugar

2 eggs

1 cup soured milk or buttermilk (The lady who gave me this says she always uses buttermilk)
½ tsp. baking soda

1 cup flour (white or wheat)

1 cup cornmeal

1 tsp. salt

Mix together flour, cornmeal and salt – set aside. Stir buttermilk and soda together in a large bowl. Beat margarine, sugar, and eggs until fluffy and add to buttermilk/soda mixture. Stir in dry ingredients. Bake in a greased 8x8 pan at 350 for 30 minutes (until top bounces back or toothpick comes out clean)

*I just made this for the first time yesterday, so I don't know if you could substitute butter for the margarine. ENJOY!

White Chili

2 chicken breasts, cooked and shredded
1 onion, finely chopped
1/2 jalapeno, finely chopped*
2 cloves garlic
4 cups chicken broth
1 can (4 oz.) diced green chilies
2 cans (15 oz. each) white beans, sometimes called Great Northern beans
1 t cumin
1 t ground oregano
1/2 t cayenne pepper*
2 T cornstarch dissolved in 1/4 c cold water
1 c shredded cheese

Saute onion, jalapeno and garlic in oil over medium heat for 2 - 3 minutes. Add chicken broth, chilies, beans and spices and bring to a boil; add cornstarch mixture and reduce heat to a simmer. Add chicken and cheese; simmer until chicken is warm and cheese is melted. Serve with cornbread.

* The original recipe called for a whole jalapeno and a full teaspoon of cayenne pepper, but it was too spicy for our kids so we cooled it down this time. Also, if I want it a little creamier, I add a can of cream of chicken soup, 4 oz. of cream cheese, or sour cream to taste.