The New Real Cornbread and Mom's White Chili

       I am arguably the biggest cornbread fan on the planet.  I always have been.  My grandfather Bob always ate it crumbled up in a glass of buttermilk, and I thought that was genius.  Since my transition into gluten free living it's been one of the things I've missed the most...like, more than cake or pasta or anything.  Sure, you can make flourless cornbread, but I have to ask the question:  why would anyone want to?  William and I have tried countless recipes, and they all turn out flat, dry, and so crumbly you can hardly pick it up.

        BUT.  Tonight something really amazing happened right here in my so-small-it's-practically-nonexistent kitchen.  I think it's the best cornbread I've ever eaten, although (just trying to keep it honest) I haven't had normal cornbread in a year so my judgement may be impaired.  Either way, this cornbread tastes like the real deal, and I'm as happy as a clam!  It came from Bon Appetit's website, but I've made a few changes.

Real Cornbread

Whisk together:

• 1 3/4 cup rice or soy milk
• the juice of 1 medium lemon
• 5 large eggs 
• 2 Tbsp sugar (don't worry--this isn't that sweet cornbread our northern neighbors like to make)
• 1 1/2 tsp salt
• 1 1/2 tsp baking powder
• 3/4 tsp baking soda

Then whisk in 2 1/4 cups yellow cornmeal and finally 3 Tbsp melted Earth Balance.  Then pour into a large-ish cast iron skillet that you grandmother has passed down to you, and bake it all for about 22 minutes at 400 degrees.  

         This recipe may even be better with any combination of the following:  jalapenos, caramelized onions, fresh corn, and delicious little bits of crispy bacon.  I served mine with my mom's delicious white chili.  I have been blessed with two parents who really shine in the kitchen, which is one of the main reasons I always wanted to become a chef.  My mama has a soft spot for comforting soups, and this is one of my favorites.  Here's how you make it.  

Mom's White Chili

Saute 1 diced yellow onion and several minced cloves of garlic with a little oil in a very large, heavy pot.  Once they are translucent, add 2 cans of drained corn (of course, in the summer time this is even better with the fresh kind), 3 cans of white beans, 2 shredded chicken breasts, lots of chicken stock, a bay leaf, several minced chilies in adobo (depending on the level of spice and smokiness you prefer), and salt and cayenne pepper to taste.  Let this simmer for a while and then serve it with cilantro, green onions, avocado, and diced habeneros.  

       William likes to crumble his cornbread straight into the soup.  I like to eat my cornbread on the side with a little drizzle of honey to counteract the heat of the chili.  Any way you want to eat this it's going to be so perfectly comforting.  Plus you have the joy of several days of leftovers, and nothing beats that!