Chili and Cornbread

Rain dripping from the leaves of autumn trees, a drop in temperature signaling the start of sweater weather, and SEC college football.  Fall has arrived.  It's time to dust off the chili recipes and make a skillet of cornbread.

It wasn't until I was a young adult that I discovered that chili did not always come from a can.  I guess I should have realized that as deer chili had been included in family potluck dinners.  But it was my friend, L, who opened my eyes to the wonders of homemade chili when she shared with me her grandmother's recipe.

In more recent years, I've discovered that making chili has become an art.  No longer does chili require beef and tomatoes.  Substitutions include chicken, turkey, pork, or no meat at all.  Other ingredients include navy beans, red beans, pinto beans, corn, carrots, parsnips... and even coffee.  Anything goes.

Our church will soon be hosting a chili supper to honor our local emergency responders.  It will be a wonderful opportunity to try various recipes while showing appreciation to those who protect and serve our community.  My contribution will be cornbread.  When it comes to cornbread, we like it moist and buttery but not too sweet.  It's made from scratch (sorry, Jiffy) and tastes best when made in Mom's old iron skillet.  Here is my recipe should you like to try it:

1 c. yellow cornmeal
1 c. all-purpose flour
2 Tbsp. sugar
1 Tbsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 egg
1-1/2 c. buttermilk (perhaps a little more to make a smooth, thick batter)
1/4 c. butter flavored Crisco

• Preheat oven to 425 degrees
• Place Crisco in iron skillet and place in oven to melt
• Mix dry ingredients in a large mixing bowl
• Add buttermilk and stir well to mix
• Make a well in the batter and add the egg.  Mix well.
• Remove the hot skillet from oven, tilting to coat bottom and sides of the skillet.  Pour hot shortening into the cornbread batter and mix well.
• Pour the batter into the skillet.
• Bake at 425 degrees for 25 minutes.