Budget Chicken Chili and Cornbread

 

This is a hearty combination for a chilly evening. Budget Chicken Chili and Cornbread –

Cornbread – so moist and a recipe to come back to again and again.
Heat oven to 425 F

In a 10 inch cast iron frying pan, add 2 TB of bacon fat or non gmo oil and put in oven to heat up

In a bowl, combine
1 cup organic cornmeal
1 cup AP flour
1 tsp sea salt
1 tsp cane sugar
1 TB non gmo baking powder
2 lg organic eggs
1 cup organic cream
1/2 cup organic milk
4 oz shredded cheddar, grated

Add all but cheese in a mixing bowl and mix with a wooden spoon, fold in cheese

Pour (carefully) into hot pan and bake until toothpick or knife in center comes out clean, about 20 minutes

Chicken chili
1 lb chicken breasts, cut into chunks
1 can 4 oz green chilis
1 jar tomatillo salsa (salsa verde)
4 cans navy and/or cannellini beans, drained and rinsed
2-4 chopped, pickled jalapeños
1-2 seeded, sliced Serrano chili
32oz low sodium organic chicken stock

Combine all ingredients except chicken and let simmer for 30 minutes.

Add chicken and stir until just cooked through. Ladle in bowls, offer some sour cream, guac and cheese on side.

Serve with warm cornbread and butter. One for your saved recipes Budget Chicken Chili and Cornbread

About elizabethd

Elizabeth Dougherty has been cooking and writing about food intensively for more than ten years. She is the fourth generation of chefs and gourmet grocers in her family with her mother, Francesca Esposito and grandmother, Carmella being major influences in her early cooking years. As a teenager, her family sent her to Europe where she became focused on French and Italian cuisine. She survived a year and half of culinary tutelage under a maniacal Swiss-German chef and is a graduate of NYIT, Magna Cum Laude with a Bachelor’s degree in Hospitality, Business and Labor Relations. Food Nation Radio has won two news awards for content. Broadcasting LIVE each week, nationwide, on FoodNationRadio.com and stations around the country.

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