The first sign of fall

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. 

Mine has all the usual suspects but made with chicken instead.  I have read TONS of recipes for chili and each seems to add their own twists.  I have developed my own combination of flavors that seem to get better each time.  I use a mix of peppers, typically fresh jalapeno, chipotle peppers in adobo, and some cayanne for fun!    It may seem alittle strange but I find that the flavor from adding a cup of wine, a squeeze of a half a lemon, and some chopped fresh dill is the perfect compliment to the spicy warmth. 

The cornbread I love more than any other comes from an old the Best of Cooking Light edition.  I don't change it a bit so I thought I would include the recipe.  Trust me it is really fantastic!

Jalapeno and Fresh Corn Bread

1/3 cup of hot water

1/4 cup sun dried tomato bits

Cooking Spray

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.