Yesterday, the great party guru, Elsa and her roomie Beth (who is also my swimming instructress) along with Tim and Sai hosted chilli night.
Tim made a huge cauldron of meaty beef chilli while Elsa made a refined vegetarian version with bulgur wheat.
Both version were great - the long hours of simmering brought out the natural sweetness of beans and vegs. Barry had four servings while I had two! We had the chilli with lots of bread and also cornbread which I had freshly made.
Initially, Barry wanted to make 7-layer dip but the tortilla chips were out of stock. So, we made artichoke and spinach cheesey dip served in a rye bread instead. Since it isn't exactly a chilli-themed dish, I added a little "fire" with dashes of Tabasco and sprinkling of hot chilli powder.
Original cornbread recipe from : Bakingbites. I modified as follows :
1 cup cornmeal
1 cup all-purpose flour
½ tsp salt
2 tsp baking powder
½ tsp baking soda
2 tbsp sugar
1½ cups milk + 2 tbsp fresh lemon juice and let stand for 15-20 minutes till curdled
2 tbsp honey
2 tbsp vegetable oil
1. Preheat oven to 200 deg C and lightly grease muffin pan (makes 12 exactly). I used veg. oil to make the cornbread come out easier from the pan.
2. Whisk together cornmeal, flour, salt, baking powder, baking soda and sugar in a medium bowl.
3. In a large bowl, beat milk+lemon juice mixture, egg, honey and vegetable oil until well blended.
4. Stir in dry ingredients, mixing until no streaks remain.
5. Pour mixture into prepared pan.
6. Bake at 200 deg C for 23-28 minutes, until a tester comes out clean.
7. Serves 12.