fbpx

Ultimate Cornbread with Chili Con Carne

Share this article:
Share on facebook
Share on twitter
Share on google
Share on pinterest

Long regarded as a traditional staple, the origin of cornbread may be traced back over 500 years. Early British settlers in North America employed the use of cornmeal to substitute ground wheat, and with it, formed the first cornbreads. Though not very likely to be leavened by starter yeast, the cornbread is frequently enjoyed along side chili con carne, and is prepared in a variety of ways: baked, fried or steamed.

INGREDIENTS

INGREDIENTS

Classic Cornbread

1 tbsp butter
whole egg
1 tbsp mayonnaise
100 ml milk
150 gram corn kernel
70 gram finely ground corn meal
40 gram plain flour
1/2 tsp baking powder
1/4 tsp salt
20 gram brown sugar
100 gram mozarella cheese, shredded
6 pieces breakfast beef strips, optional

 

METHOD

1. Preheat oven to 180ºC.

2. In a mixing bowl fitted to KENWOOD Titanium, beat eggs and sugar till frothy, stir in mayonnaise, milk and mix well. Add in flour, baking powder, cornmeal, corn kernel, salt; fold gently until all ingredients are well combined.

3. Pour the batter into a 3” X 7” greased baking tin. Sprinkle shredded cheese on the batter and line with beef strips. (Optional)

4. Bake for 25 – 30 minutes or until browned. (A cake tester will come out clean after inserting into the bread).

5. Cut into square and serve with chili con carne.

 

Chili Con Carne

red chilies
1 whole tomato
5 tbsp olive oil
4 onions, finely diced
1 small sized carrot, finely diced
3 cloves garlic, minced
2 tbsp chili powder
3 cardamom pods
4 cloves
2 tsp coriander seeds powder
2 tsp cumin powder
250 gram minced beef
1 can tomato puree
1 cup beef stock
100 gram red kidney beans
100 gram baked beans
1 tbsp brown sugar
1/2 tsp salt
1/2 tsp pepper

 

METHOD

1. Heat the olive oil in a stock pot and fry onion, carrot and garlic until it begins to sweat. Add the chilies, tomato, spices and stir well.

2. Add the minced beef and keep turning it to separate as the meat browns. Add the tomato puree and beef stock to make rich red sauce. Add all the beans when the chili starts to boil. Allow the chili to simmer for 1/2 hours.

3. Serve chili hot with corn bread.

Share this article:
Share on facebook
Share on twitter
Share on google
Share on pinterest

RELATED ARTICLES

BEST MADE WITH

RELATED ARTICLES

RECENT POSTS

Ancient Grains Making a Comeback

If you’re a home cook looking for new ways to conjure up wholesome food for your family, you can always look back into the deep past for a few ideas. No, we don’t mean grandma’s recipe book. We’re going back even further, to ancient grains. These cereals have been given a new lease of life, as research shows that 40 percent of shoppers want a greater variety of wholesome grains in their diets, and some 20 percent are willing to pay …

Made with Love Cafe: A Personal Journey of Weight Loss

For most of their lives, couple Rena Ridzwan and Adlin Azman never gave much thought to healthy eating. Both loved nothing more than tucking into a large meal of rich, decadent food. Over the years though this lifestyle began to take a toll on their health. At one point Rena was nearly 90 kilograms, while Adlin hit a peak of 95kg. Adlin suffered from painful gout, while Rena had high cholesterol, pre-diabetic risks and high blood pressure. These pre-diabetic risks …

Nuts! It’s Peanut Butter Month

Have you eaten peanut butter sometime in the last month? Yes? Then you’ve inadvertently celebrated Peanut Butter Month, in which we celebrate a globally enjoyed staple condiment that has stood the test of time. And for good reason: without exaggeration, peanut butter may be the greatest food spread in history. But before we make our case for peanut butter, let’s start with the peanut butter basics. Yes, any self-respecting human has eaten peanut butter on crackers and in sandwiches since …

Share on facebook
Share on twitter
Share on google
Share on pinterest