You know it's getting colder outside when we start using the slow cooker more regularly. It was a Christmas gift that A received from his family a few years ago, so I leave him in charge of those meals. We turned to Slow Cooker Revolution for a (turkey) chili recipe that is hearty and spicy.
To accompany the chili, I'm constantly in search of the cornbread recipe that is moist and rich. I had hoped to try Rice Kernel's creamed corn buttermilk bread, but I didn't have creamed corn on hand, and I wasn't up for making it from scratch that day. After scouring the internet and our cookbooks, we went with a Bittman recipe. The resulting cornbread was rich and buttery; crusty on the outside, soft and fluffy in the middle. We will definitely be bookmarking this for its ease and staple pantry ingredients.
Lighter, Richer Cornbread
adapted from How to Cook Everything by Mark Bittman
1 c Greek yogurt, thinned with 1/4 c milk
4 tbsp butter
1 1/2 c cornmeal
1/2 c all-purpose flour
1 1/2 tsp baking powder
1 tsp salt
1/4 c sugar
2 eggs, separated
1/2 jalapeno, diced
1/2 c frozen corn
1. Preheat oven to 375 degrees.
2. Put the butter in 10 inch cast-iron skillet over medium heat, until butter has melted and pan has become hot. Twirl the pan to thoroughly coat the skillet.
3. Mix together the dry ingredients in a bowl. Mix the yolks and excess melted butter into the yogurt and milk mixture. Stir liquid into the dry ingredients just enough to combine (do not over mix).
4. Gently fold in the jalapeno and frozen corn. (Shredded cheese would be a nice addition as well)
5. Beat the egg whites until stiff, but not dry. Fold into the prepared batter.
6. Pour batter into the butter skillet and bake for 30 minutes until lightly browned and sides have pulled away from the sides of the pan. Serve warm on the side of chili.