Friends gave us a batch of chili this weekend and I thought:
1) Thank you! So kind. And spicy, delightfully spicy!
Also:
2) Fantastic, an excuse to make my favorite cornbread recipe.
* * *
My Favorite Cornbread
(adapted from Mark Bittman’s How to Cook Everything)
Ingredients
- 275g / 1¼ C kefir (or yogurt, buttermilk, or 1¼ C milk warmed with 1 T white vinegar)
- 50g / ~3.5 T butter
- 183g / 1½ C medium-grind cornmeal
- 62g / ¼ C all-purpose flour
- 7.5g / 1½ t baking powder
- 6g / 1 t salt
- 50g / ~3 T sugar
- 2 eggs
Instructions
- preheat oven to 375F
- add butter to an 8×8” pan, put it in the oven to melt*
- whisk together dry ingredients in a bowl
- whisk together kefir and eggs, add to dry ingredients and mix well
- pour the batter into the pan with preheated butter
- bake 30 minutes or until toothpick comes out clean
- serve with more butter, because delicious.
* Alternately, melt butter and add to pan right before baking but why make more dishes? Getting it hot but not burnt is the goal.
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J.R. Johnson 
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