| || |
October 22, 2012 - Mike Donahey
Cooler temperatures bring on the urge to have two of my most favorite comfort foods — chili and cornbread.
My wife prepared a pot full of her delicious chili Saturday night and we enjoyed several bowls while watching television. I had a part in the chili-making, concurring with her we should have it for supper and then making a trip to a grocery store for needed ingredients. Plus, I cleaned the large pot needed for chili cooking. How is that for teamwork?
Sunday was my turn to work in the kitchen. I made not one, but two pans of cornbread. Jiffy Corbread Mix was the product of choice. I’ve used Aunt Jemima’s Corn Meal as well, with good results. The later’s recipe is a little different, but good cornbread results.
Either product provides the foundation for one of life’s little pleasures — a good bowl of home-made chili with piping hot corn-bread topped by butter or Brummel and Brown.