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
