Sunday, May 06, 2007
Today I was going through some cookbooks my Grandma gave me last weekend. This one was full of recipes I wouldn't really consider making but then I came across this! Just yesterday I had been scouring the internet to figure out how to make a relatively healthy cornbread to go with my chili and not having great luck. Lots of white flour, sugar, bacon grease etc. But this one was exactly what I was looking for and I think they came out great. They look like little cornbread cookies and they still have whatever that thing is that makes me like cornbread.
The real title of the recipe is "Depression Johnnycakes" but that makes it sound like they are seasoned with Prozac or something though I'm sure it really has more to do with how cheap they are to make. I like them for that reason but also because I made mine with whole grain cornmeal so they're just what I wanted - relatively healthy, cornbread-esque blobs.
1C Yellow Cornmeal
1/2t baking powder
1/2t baking soda
2/3 c buttermilk (you can sub with 2/3c milk+1t vinegar - let sit for 5 min)
2T cooking oil
Mix together dry ingredients, then stir in buttermilk and oil. If necessary, add a little more cornmeal so mixture is thick enough to hold its shape. Form into 8 mounds on oiled baking sheet and bake at 400 for 12-15 min, or until pale golden brown. Do not overbake.
I cut this out of The Oregonian recently. When I made this I violated so many of the instructions I hate to even comment on how it turned out - but, I mean, it's Chili. I'm sure if you follow the recipe it would be just as good as how I did it using 1 can of tomato sauce to make up for only having half the diced tomatos, using canned corn, skipping the food processor part, reversing the cooking vessels, omitting the sugar and adding a bunch of vegetable broth. The main reason I'm putting it here is that I'm on a "budget meal" kick while trying to re-stock my savings account with dough. I estimate this to be around $.85/serving and chili is always so good. I made Johnnycakes to go with it.
Easy Vegetarian Bean Chili
Makes 4 servings
1 28-ounce can diced tomatoes 2 15-ounce cans low-sodium beans, rinsed (see note) 2 to 3 teaspoons minced chipotle chiles in adobo sauce 2 teaspoons granulated sugar Salt 1 to 2 tablespoons vegetable oil 1 onion, minced 3 tablespoons chili powder 2 teaspoons ground cumin 3 cloves garlic, minced 11/2 cups frozen corn, thawed 2 tablespoons minced fresh cilantro Ground black pepper
Pulse tomatoes and their juice in food processor until slightly chunky, about 5 pulses. Bring tomatoes, beans, chipotle chiles, sugar and 1/2 teaspoon salt to boil, covered, in large saucepan. Reduce to simmer and continue to cook. Heat oil in large Dutch oven over medium heat until shimmering. Add onion, chili powder, cumin and 1/4 teaspoon salt and cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 secondsStir in tomato-bean mixture, scraping up any browned bits. Bring to simmer and cook until slightly thickened, about 15 minutes. Stir in corn and cilantro and return to simmer briefly. Season with salt and pepper to taste. Serve. Note: You can use a combination of pinto, black and dark-red kidney beans in the chili. The texture of the pureed diced tomatoes with their juice is very important; do not substitute crushed tomatoes or tomato puree.
-- Adapted from "The Best 30-Minute Recipe"
by the editors of Cook's Illustrated
PER SERVING: calories: 330 (15% from fat); protein: 7.7 grams; total fat: 5.6 grams; saturated fat: 0.8 gram; cholesterol: 0; sodium: 794 mg; carbohydrate: 69.6 grams; dietary fiber: 19.3 grams