Feeding the Team: Cornbread and Chili for Super Bowl Sunday
Are you feeding the 12th man (plus some) on Super Bowl
Sunday? Try Carla Emery's recipes for a simple and delicious cornbread and
chili that will keep everyone full and happy until the final field goal.
Combine 1 cup cornmeal, 1 cup home-ground (or whole)
wheat flour, 1/2 teaspoons of salt, and 1 tablespoon baking powder in a bowl.
In another bowl, stir together 1 egg, 1/2 cup honey, and
1-cup milk. Pour the liquid ingredients into the dry ones and stir together.
Add 2 tablespoons of melted butter (or lard). Stir a moment more, but don't
over stir, because you don't want to stir your bubble out.
Pour into a greased 8-inch square-baking pan. Bake at 425
degrees for about 25 minutes.
KIDNEY BEAN CHILI Soak 2 cups dried kidney beans overnight (or use canned
The next day, pour off water. Simmer beans with 2 onions
and 2 peppers (both chopped), 6 crushed garlic cloves, 1 pound skinned, chopped
tomatoes, 2 cups tomato sauce, and 2-4 cups water, depending on how soupy you like
Seasonings could be 1 tablespoon each of chili powder and
soy sauce (tamari). Optional ingredients are 1/2 pound slices mushrooms or
1-cup corn kernels (add those just a few minutes before serving). Simmer all
for about 2 hours before serving.