This goes really good with my "Kick-A** Chili"

1 cup each: cornmeal and flour
1 Tbsp. Baking Powder
1/2 cup sugar
1 cup fresh corn kernels
3/4 cup Mexican Style Shredded Taco Cheese
1/2 cup chopped red (bell) pepper
1 egg
1/4 cup butter, melted
1 cup buttermilk



PREHEAT oven to 400°F. Combine cornmeal, flour, baking powder and sugar in large bowl. Stir in corn, cheese and red pepper.
BEAT egg in small bowl. Add butter and buttermilk; stir into corn mixture just until combined. Pour into greased 8-inch square baking pan.
BAKE 25 to 30 min. or until light golden brown and toothpick inserted in center comes out clean.

**Possible Changes...sour cream can be substituted for buttermilk.
... cream style corn works, too...
...I like to throw in a handful of Jalapeño Peppers to Kick it Up a Notch.


[wink]

Thanks for the recipe Linn! Can't wait to try it - I think my hubby will enjoy it very much!
[grin]Prissy

yummm! I can't wait to make this... in fact, I'll make it tonight to go with a pot of beans!

Yummm,Linn this souns great so can we get the Kick A** Chili recipe. (drooling)pretty please, well unless it's a secret.

Merry Yule,
Morgana

Kick A** Chili

3 tablespoons oil
2 pounds stew beef
5 cups water
1 green pepper, diced
1/2 cup chopped onion
1 tomato, diced
1 1/2 tablespoons salt
2 teaspoons cayenne pepper
1 tablespoon granulated garlic
1/4 cup chili powder
2 tablespoons cumin
1 1/2 cups water
1/3 cup cornmeal
1 6 oz can tomato paste
Monterey Jack cheese, grated
(3 cans Red Kidney Beans, IF Desired)



Brown beef in oil. Add next 9 ingredients (and beans, if used) and simmer for 2 hours. In a small bowl mix the water, cornmeal, and tomato paste.
Stir cornmeal mixture into chili to thicken. Simmer another 20 minutes.
Garnish with sliced raw onions and grated Monterey Jack cheese.

You can substitute Lean Ground Beef for stew beef: brown and drain (this will reduce your cooking time accordingly)

Have Lots of Beer on hand.
[wink]

When ever I make Chili (and Im going to try yours ) I don't really like my cornbread to be sweet. So I omit the sugar when I have it that way, otherwise if I'm having it for Breakfast, I like it sweetened, and topped with LOTS of REAL butter.

Your Exactly Right! this cornbread IS sweet.... it is a Balance with the Chili, which will Bite you ! The recipe calls for a 1/2 cup of sugar (which is a LOT!) ..... adjust it as you need to. [wink]

1/2 cup of Chili Powder?? Isn't that a bit much?? If it were me, I would probably take that down to about a tblespn of Chili powder do it wasnt so hot, but then again. That's just me.

Winter Elm wrote:
1/2 cup of Chili Powder?? Isn't that a bit much?? If it were me, I would probably take that down to about a tablespoon of Chili powder do it wasn't so hot, but then again. That's just me.

W elm..... I would suggest that you try it MY way First,(and its a 1/4 cup) but... make it to suit your own Taste. (I do call it "Kick Ass" chili, you know......) Its not the Chili that gives it Heat, its the Cayenne pepper. [evil][bones]

Yee Haa!!!!!! Sounds like its just hot enough for me Linn!.. Thats about how much chili powder I use! LOL...and the cornbread sounds awsome! I love it.. Thanks[grin]