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.

CORN/WHEAT BREAD

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 kidney beans).

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 it.

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.