Posts tagged cornbread

Bean Chilli

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Bean Chilli

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ometimes you just need chilli and cornbread in your day. I love a comforting chilli, slow cooked and more often than not these days, made with chunks of braising beef that can be shredded rather than the traditional mince. However, sometimes time isn’t always in the equation for the privileges of slow cooking! On my meat free days or for vegetarian (or vegan) guests, I often make this version and its the smoked paprika that is the winner here for that ‘meaty’ replacement. That said, don’t you dare think about skimping on that. If you don’t have paprika, sorry you’ll need another trip to the shops!

It offers the same comfort and depth of flavour. I know I sound like a broken record but this really can be knocked up in 20-30 minutes max. It really is just a task of opening a lot of cans and stirring. But the take home is that it is wholesome. Its leans away from processed foods and its really cheap. 

9 times out of 10 I will make a cornbread loaf to accompany this (recipe here) but if time does not permit you can enjoy this in SO many ways. Serve on rice for the extra grains or just devour in a bowl like soup. I like to pimp the toppings here with guacamole, soured cream, grated cheddar and coriander. Dip crunchy tortilla chips into it or heck…make a nachos and get that grill on! It also makes an excellent vegetarian burrito filling with eggs and rice. Ok…stop it now I’ve given you quick, cheap and versatile.

Serves 4 (I have never made less than this and would advise you make a batch. It serves 2 with extra and is great reheated/frozen for an even quicker ready meal!)

  • 1 x can mixed beans (I always use Napolina for the quality but any mixed beans will do. Avoid anything in a sauce already)
  • 1 x can black beans
  • 2 x cans chopped tomatoes
  • 1 red onion, chopped
  • 2 garlic cloves, chopped
  • 2 tsp each ground cumin, coriander, smoked paprika,
  • 1 tsp chilli flakes (use as much as you like. I like to use chilli flakes rather than fresh to control the spice here)
  • 1 lime

Toppings & Sides

  • Soured cream OR plain yoghurt with a squeeze of lime
  • Grated cheddar cheese
  • Chopped fresh coriander
  • Guacamole (Or mash 1 avocado with juice from 1/2 a lime and some salt and pepper)
  • Cornbread (see here)
  1. Get yourself a heavy based casserole dish or saucepan.
  2. Heat a splash of sunflower oil and add the onion. Sweat for 8-10 minutes until soft. Add the garlic and cook for a further few minutes.
  3. Add the spices and chilli and cook for 1 minute.
  4. Drain the beans and wash them briefly. Add the beans to the pan and stir. Season.
  5. Add the tinned tomatoes and stir. Wash out the tomato cans with a little water and add that too until its a thick/thin as you desire.
  6. Simmer for 5-10 minutes to let everything warm through. 
  7. Add the juice of 1/2 lime and serve with your toppings and sides!

Don”t feel bound by the beans I suggest here – 2 cans of your favourites will work well. I suggest a mixed can as a base and then go wild with your second – chickpeas or extra kidney beans work well here.

Ultimate Cornbread

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Ultimate Cornbread

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his recipe comes directly from Brad McDonald’s book ‘Deep South‘. After being lucky enough to dine in his awesome restaurant ‘The Lockhart’ before he packed up to open ‘Shotgun BBQ‘ I experienced the jaw dropping sights and tastes of his signature cornbread. Basted in thick honeyed butter bubbling at the sides in its case iron dish it was brought to the table disguised as a lemon drizzle!? And boy did it taste good. Its a bit simpler in flavour (and perhaps authenticity?) than my own signature version which you can find here which is full of sweetcorn for texture, chilli for spice and a bit of cheeky cheddar for tang. Whilst both have their own style, the winner here is the buttery honeyed topping. Slatered warm with salted butter this makes the perfect accompaniment to a hot bowl of soured cream drizzled chilli or simply a bucket of homemade fresh guacamole as I did here.

Having not yet tried Shotgun BBQ it will be my next fit spot…

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I used a mini retro loaf tin to create these cute mini loaves perfect for individual portions. However I would also recommend using small loaf tin, one large one, or failing that a muffin tin! This recipe would make about 8 small muffins I think. But feel free to use any tin available – the depth will just mean the cooking tin will vary but if you stick to 25 minutes or so first starters and a knife inserted into the centre is clean then voila!

Ingredients

  • 150g plain flour
  • 150g polenta/cornmeal
  • 25g soft light brown sugar
  • 4g baking powder
  • Large pinch salt
  • 225ml milk
  • 2 large eggs
  • 20g butter, melted
  • 30g lard
  • 50g unsalted butter & 50g runny honey
  1. Preheat the oven to 200°C and place a small knob of lard in each tin
  2. Combine the dry ingredients in a large bowl
  3. Add the wet and mix well to combine
  4. Spoon into the muffin tins/loaf tin (allowing room for rise)
  5. Bake for about 25 minutes until golden. A knife inserted into the middle should come out clean
  6. While they are baking, combine the honey and butter for the topping in a saucepan and melt to combine
  7. When the loaves are ready baste in the hot honey butter and then return to the oven for a few minutes
  8. After this time, remove from the oven and serve immediately, hot and buttery!

I served mine with guacamole  – see here but a chilli would also go down a treat.

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Chilli and Cornbread

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Chilli and Cornbread

 

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This is one of those rare suppers that is all the more appreciated when eaten in front of the TV on a chilly winters evening warming your lap- served in a warm bowl topped with cooling soured cream, freshly made guacamole and a hearty door-stop-wedge of cornbread smothered in butter or extra cheese- it hits the sport every time!

If you prefer, serve with rice instead of cornbread. I also highly advise you to make your own guacamole- I promise it is one of the easiest things to knock up and once you’ve made it, you’ll never buy a plastic pot of the gloppy stuff again. Regardless of taste- its quicker to make too!

Chilli (Serves 3-4)

  • 450g beef mince
  • 1 onion, chopped
  • 1 red pepper, chopped
  • 2 garlic cloves, chopped finely
  • 1 tsp each- ground cumin, coriander, chilli powder, chilli flakes
  • 300ml red wine
  • 1 tbsp Worcestershire sauce
  • 1 heaped tsp marmite
  • 400g chopped tomatoes
  • 1 can kidney beans
  • To serve- soured cream, guacamole, cornbread or rice
  1. Heat a heavy based saucepan on the hob and add a splash of olive oil and soften the onion and red pepper for 10 minutes or so. Add the garlic and cook for a few more minutes.
  2. Add the mince, break up and brown well. Add the spices and cook out for a few minutes.
  3. Turn up the heat and add the wine, Worcestershire sauce and marmite and brink to a simmer.
  4. Add the tomatoes and stir to combine.
  5. Either simmer gently with a lid on, on the hob for 20 minutes or in an oven preheated to 180°C
  6. After this time, add the kidney beans and stir well. Remove the lid and cook for a further 30 minutes until the liquid has reduced and thickened. This can cook away slowly for as long as you like, in a low oven. If it gets dry, add a splash of water.

Guacamole

  • 2 ripe avocados
  • 1 small red chilli, chopped finely
  • 1 lime, juice and zest
  • Small bunch coriander, chopped
  • Salt and pepper
  1. Mash up the avocado flesh with a fork in a small bowl,
  2. Stir in the chopped chilli, lime juice and zest and coriander and season. Serve at room temperature.

Cornbread– See here

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Cornbread

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Cornbread

 

I love this American derived cornbread as it has a really deep rich flavour. Our family loves a good bowl of spicy chilli and rice when the colder months hit but sometimes rice gets a bit dull and this makes a really hearty change. Cornbread is a traditional Southern American staple which I love! I’ve added popular ingredients like cheese, chilli and sweetcorn but the usual cornbread is actually fairly plain, made with polenta (cornmeal) and baking powder which makes it rise.

  • 140g plain flour
  • 2 tsp baking powder
  • 1/2tsp bicarbonate of soda
  • 1 tbsp caster sugar
  • 1 tsp salt
  • 125g polenta/cornmeal
  • 1/2tsp chilli flakes
  • 75g mature cheddar, grated
  • 4 spring onions, chopped including the green tops
  • 25g melted butter
  • 2 eggs
  • 150ml whole milk
  • 150ml buttermilk
  • 150g sweetcorn
  1. Preheat the oven to 220°C.
  2. Traditionally made in a skillet, I made mine in a flat square brownie tin (23cm x 23cm and 4cm deep) but also feel free to use a loaf tin. Grease and line with baking parchment.
  3. Combine the first 9, dry, ingredients in a large bowl.
  4. Whisk the eggs and milk together in a jug.
  5. Make a well in the centre of the dry ingredients and, working quickly as the bicarbonate will begin to react with the buttermilk for the rising effect, whisk in the melted butter followed by the egg and milk. Stir in the sweetcorn, and transfer quickly to the prepared tin.
  6. Bake in the centre of the oven for about 20 minutes until golden and cooked.
  7. This is best served warm with salty butter and a bowl of steaming chilli, soured cream and guacamole smothered all over the top like there’s no tomorrow.

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Cornbread Fritters with Soured Cream and Guacamole

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Cornbread Fritters with Soured Cream and Guacamole

These little cornbread inspired fritters/pancakes were made with the leftover pulp from the sweetcorn soup I made. I hate waste and this way, the delicious wholesome leftovers were put to good use. You could alternatively use tinned corn which you can blend, the texture may be slightly different so just add more flour/milk to adjust for a drier/wetter batter. The polenta adds a crispy texture, the cheese melts everywhere and the chilli provides that familiar cornbread kick.

  • 300g leftover pureed corn from your Creamy Sweetcorn Soup– see recipe (or tinned sweetcorn, pureed)
  • 3 spring onions, finely chopped including green tops
  • ½ large red chilli, finely chopped
  • 40g grated mature cheddar cheese
  • 40g plain flour
  • 40g polenta/cornmeal
  • ½ tsp baking powder
  • 2 large eggs, beaten
  1. In a large bowl, combine the pureed corn, spring onions, chilli, cheese and season.image
  2. Whisk in the eggs and then stir in the flour, baking powder and polenta until you have a thick batter. If the batter is too runny add a little more flour. It should be fairly thick but will set once cooked.image
  3. Heat a thin layer of sunflower oil in a frying pan over a medium-high heat. Fry spoonfuls of the mixture for 1-2 minutes each side or until golden and crusty from the polenta. The mixture can be a little wet but adding too much flour I’ve found makes them taste a bit ‘floury’ whereas here they will taste solely of sweetcorn.image
  4. Drain on kitchen paper and leave to cool slightly before serving warm with soured cream and guacamole!