Pantry Supper

I hope you are all well and finding ways to survive—physically, professionally, emotionally—during this pandemic. When I think of all the things I'm worried about, I don't have to worry about how I'm going to be able to afford to feed my family. There are so many people out of work now, and these are in many cases the same people who can least afford to miss a day of earning their wages—restaurant workers, store clerks, babysitters, etc. If you are able to, please consider making a cash donation to your local food bank, and if at all possible pay your house cleaner, babysitter, dog walker even if you can't use their services right now. 

Here is a recipe I first tried a couple of months ago; I made it again this week without having to leave the house for any ingredients! (I'm trying not to shop more than once every week or two.) I don't know how I've missed out on Budget Bytes, a great recipe blog, but I'm thankful to Beth Fish Reads for pointing me in the right direction! 

Chili Cornbread Skillet (You should definitely go to this link to look at the photo, because my own photo came out awful!)

Chili
1 tablespoon vegetable oil
2 garlic cloves, minced
1 yellow onion, chopped
1 jalapeño, seeded and chopped (optional) I did not use this.
3 (15-ounce) cans beans (any kind: kidney, pinto, black), rinsed and drained, OR 2 cans beans + 1 pound ground meat I used 2 cans black beans + 1 pound ground turkey that I defrosted from the freezer.
1 (15-ounce) can diced fire-roasted tomatoes, undrained
1 (6-ounce) can tomato paste
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon salt
½ teaspoon dried oregano
1 cup water
1 cup shredded cheddar cheese We couldn't really notice this, so you could probably omit it if you don’t have any on hand. I might double it up next time.
Cornbread
1 cup yellow cornmeal
1 cup all-purpose flour
¼ cup sugar
4 teaspoon baking powder
½ teaspoon salt
1 cup milk
1 large egg
¼ cup vegetable oil

1. Preheat the oven to 425°F.
2. Heat the oil in a 4-quart oven-safe skillet or Dutch oven* over medium heat. Add the onion, garlic, and jalapeño and sauté until the onion is soft and translucent, about 5 minutes. If you’re using ground meat, sauté that now too.
3. Add the beans, diced tomatoes with their juices, tomato paste, chili powder, cumin, salt, oregano, and water. Stir to combine.
4. Allow the chili to come up to a simmer. Let the chili continue to simmer, stirring occasionally, while you prepare the cornbread topping.
5. In a large bowl, stir together the cornmeal, flour, sugar, baking powder, and salt until well combined. In a separate bowl, whisk together the milk, egg, and oil. Pour the milk mixture into the bowl with the cornmeal mixture and stir just until everything is moistened.
6. Sprinkle the cheddar cheese over the top of the simmering chili. Carefully pour the cornbread batter over the chili and cheese, and spread it around until the surface is evenly covered.
7. Transfer the skillet to the oven and bake for 25 minutes, or until the cornbread is golden brown on top. To serve, simply scoop the cornbread and chili beneath into shallow bowls.

*I used my 4-quart Le Creuset. You want a pretty big surface area because the cornbread gets thick. The website notes that you could make the chili in any skillet or pot on the stovetop, then transfer it to a casserole dish, top with the cheese and cornbread batter, and pop it in the oven.

Comments

[Margaret]

Chili and cornbread are comfort food for me! I love making it, but getting the ingredients right now (especially the beans) would be problematic. :(

[Algot Runeman]

Just reading the recipe is comforting.

[Judee]

Your cornbread recipe looks easy and delicious- a perfect match for your chili recipe.. My son and daughter in law are able to work from home right now during the crises. They have a 1 year old and a 3 year old and a daytime Nanny who also has kids. She needs to be home with her kids, meaning my kids have to take turns working. So far, they have continued to pay her for the two weeks that she hasn't been able to work, but her salary is steep and they wonder how long they can keep it up.. It's a difficult time..

[mae]

I made chili a few weeks ago and still have some in the freezer. Your cornbread recipe is the classic —- I can never remember if sugar marks it as southern or northern. When I make it I usually add not-too-hot pepper cubes which gives it extra flavor.

Be Well!.... mae at maefood.blogspot.com

[Karen]

I can never remember either, and I've even edited an entire cornbread cookbook! I just looked it up: Northern is sweeter.

[Beth F]

I love Budget Bytes! Annnnnd I have all the ingredients to make this. Stay safe!

[Bookchickdi]

Chili and cornbread are perfect for a cold, rainy day like today.

[Kathy]

These both look really good. I thought of you tonight when I made Baking Sheet Mac and Cheese for dinner. It's a family favorite that I discovered through your blog. Glad you and your family are well. :)