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.
Ultimate Cornbread with Chili Con Carne
1 tbsp butter
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
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
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
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
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.