…and two “Corny” Side Dishes!
On Saturday I made a great big double batch of my chili soup thinking I would have PLENTY of leftovers for Monday for the hubster’s lunch. In my opinion…it’s not even worth making chili if you don’t have lots of leftovers! Chili makes such a great re-heated meal.
Well, by the time Monday rolled around...I had barely managed to save one serving for him to take to work! We had it for dinner Saturday, then Sunday afternoon the newlyweds came over and shared a bowl with us…and later that night the college daughter and her boyfriend showed up and helped themselves to some more of the leftovers. I thought my grocery bill was supposed to go DOWN when the kids started moving out?? ha! Ah well, it all went to a good cause….happy bellies. :-)
Obviously this is a family favorite of ours. Tried and true. The Corn Spoon Bread was something new I’ve been wanting to try for awhile and it was met with mixed reviews. Basically the “adults” loved it…and the “kids” were less than impressed. I suspect it’s because they prefer the”sweeter” cornbread that I usually serve with chili. Just goes to show ya….you can’t please everyone! (Except maybe with the chili soup!)
Jillee’s Chili Soup
(like I said, I almost always double this. But it does make a LOT!)
- 1 pound ground beef, browned & drained
- 1 small onion
- 1 green bell pepper
- 1 can black beans, rinsed and drained
- 1 can kidney beans, rinsed and drained
- (if I’m doubling the recipe I add a can of pinto beans and a can of chili beans for a total of 4 cans of beans)
- 1 can shoe peg corn (or you can use regular whole kernel corn)
- 1 large can crushed tomatoes
- 1 tomato can filled with water
- 2 – 4 Tbls chili powder
- 1-2 tsp salt
- black pepper to taste
Brown hamburger and set aside. In large stockpot, cook chopped onion and bell pepper in a little bit of oil until soft and translucent. Add beans, corn, tomatoes, water and seasonings. Add browned hamburger. Stir and let simmer on LOW for roughly an hour.
Corn Spoon Bread
Recipe courtesy Paula Deen
- 1 cup milk
- 1/3 cup yellow cornmeal
- 1/2 teaspoon kosher salt
- 1 cup shredded Cheddar, divided
- 1 cup canned corn kernels, drained
- 1/2 cup chopped green onions
- 2 large eggs, lightly beaten
- 2 tablespoons butter, cut in small pieces
- 1/8 teaspoon ground red pepper flakes
Preheat the oven to 400 degrees F.
In a medium saucepan, whisk together the milk, cornmeal, and salt. Cook over medium-high heat, stirring constantly, until mixture has thickened, about 5 minutes. Stir in 1/2 cup of the cheese, the corn, and the green onion. Temper the eggs by slowly whisking some of the hot milk mixture into the beaten eggs. Stir the tempered eggs into the milk mixture. Pour the mixture into a 1-quart baking dish. Top with pieces of butter and sprinkle with the red pepper flakes and remaining 1/2 cup of cheese. Bake for 25 to 30 minutes or until center is set and cheese is lightly browned. Remove from the oven and serve immediately.
There it is. Our Saturday night dinner menu….otherwise known as “The War of the Leftovers”.
And for those of you who are in agreement with my two youngest about sweet cornbread being the “side of choice” with chili….here is a recipe with CAKE in the ingredients! To borrow a line from one of my favorite TV chefs, Ina Garten, “How bad can that be?!” :-)
- 1 yellow cake mix
- 2 Jiffy cornbread mixes
- Oil, milk, and eggs according to package directions
Preheat oven according to directions on cake mix box. Combine cake mix and cornbread mixes in a large bowl. Add the eggs and milk (instead of water) according to cornbread directions…..and then the eggs, milk, and oil according to cake directions. Mix together according to cake mix directions
Make 1 pan of muffins (12) and 1 9×13″ pan of cornbread, or a 9×13″ pan and an 8×8″ or 9×9″ pan. Bake according to cake mix directions (about 20 minutes for muffins or 30 minutes for a 9×13 pan”).