This time of year when evenings are starting to get a chill and you can hear leaves blowing down the sidewalk I crave chili and cornbread.
1/3 cup of hot water
1/4 cup sun dried tomato bits
1 cup flour
1 cup yellow cornmeal
2 TBS. sugap
1tsp. baking soda
3/4 tsp salt
1 cup low-fat buttermilk
2 TBS. vegatable oil
2 large eggs, lightly beaten
2 large egg whites, lightly beaten
1 cup thawed frozen corn
1/2 cup sliced scallions
3 TBS. minced jalapeno
1 minced garlic clove
Preheat over to 400 degrees.
Combine the water and tomato bits, cover and let stand for 10 minutes. Drain and set aside.
Place a cast iron or pottery 9-inch round pan coated with cooking spray in oven for 10 minutes.
Combine flour, cornmeal, sugar, soda, and salt. Whisk to combine and make a well in the center.
Combine buttermilk, oil, eggs, egg whites. Then add tomato, corn, scallions, jalapeno, and garlic. Mix well.
Add buttermilk mixture to flour and stir until just moist.
Place batter in hot pan and bake for 30 minutes. The cornbread is done when an inserted toothpick comes out clean. Cool 10 minutes on a wire rack.
Makes 10 servings. (177cal, 5g fat, 44mg chol)
I hope you enjoy these chili ideas and make this cornbread for your next fall meal.