Chili! Obviously! And whats the one thing you have to have when you have chili? Cornbread! And what goes great with everything and makes everything better? Bacon! So the superbowl is a great excuse to cook up a big pot of chili and cornbread. My boyfriend saw this recipe for peanut butter chili on The Peanut Butter Boy and demanded i make it. First of all, for all of you who are thinking "peanut butter in chili?" don’t fret, because it is seriously delicious. I put way more peanut butter than was called for in the recipe, because I also just started adding a bunch of random stuff into the pot. I could taste just a hint of peanut butter in the chili and let me tell you, it is good. The recipe calls for lean ground turkey and lean ground pork, and instead i used 1/2 lb of ground turkey, 1/2 lb ground beef and 1/2 lb of chorizo pork. i thought the chorizo would help add to the spice of the chili. For some reason I couldn’t get the chili to a spice level i was comfortable with. I like my chili realllly spicy, and this wasn’t that spicy. ( I added tons of chili powder, and added hot sauce as well to help make it a little spicier). I really love making chili though, because I like adding everything but the kitchen sink into it. And no matter what I add, and how much, it only tastes better after each test. As for the cornbread, Flour girl tweeted a recipe last week or so about a bacon cornbread she was baking. I saw the picture, and knew I had to bake it. I could eat cornbraed all day, and with everything. And what better way to make it with bacon! It was a recipe from The Bread Baker’s Apprentice, which I really need to get my hands on this week. The recipe stated to soak the cornmeal in buttermilk overnight, and I completely forgot to do that, so luckily I was able to soak it for about 4 hours this morning. This is probably a necessary step in order to make the cornbread deliciously moist. I was able to make oven baked bacon for the first time ever today, and let me tell you, I am never going to fry bacon again ever. It was sooo easy, and the bacon turned out PERFECT. I highly recommend to all you bacon lovers, that you bake your bacon, because you will not be disappointed. This will make you love bacon even more than you already do, and I know you never thought that was possible. must serve chili and cornbread with beer. so yum. look at those delicious perfectly crisped slices of bacon. they barely shrunk, AND i didn’t have to suffer through the splashing bacon grease. and clean up is a breeze =)
bacon cornbread recipe:
from The Bread Baker’s Apprentice
from Peter Reinhart’s The Bread Baker’s Apprentice.
1 cup (6 oz) coarse cornmeal
2 cups (16 oz) buttermilk
8 oz bacon (approx. 10 slices)
1 3/4 cups (8 oz) flour
1 1/2 Tbsp (.05 oz) baking powder
1/4 tsp (.16 oz) baking soda
1 tsp (.25 oz) salt
1/4 cup (2 oz) white sugar
1/4 cup (2 oz) brown sugar
2 Tbsp (1.5 oz) honey
2 Tbsp (1 oz) butter, melted
2 1/2 cups (16 oz) corn kernels (fresh or frozen)
2 Tbsp (1 oz) bacon fat or vegetable oil)
1. the night before making the bread, soak the cornmeal in the buttermilk. cover and leave at room temperature overnight.
2. the next day, fry the bacon or cook it in the oven. drain off the fat into a can or bowl and save for greasing the pan. when the bacon has cooled, crumble it into coarse pieces.
3. preheat the oven to 350. sift together the flour, baking powder, baking soda and salt in a mixing bowl. stir in the sugar and brown sugar. in another bowl, lightly beat the eggs. dissolve the honey in the melted butter and then stir the warm honey-butter mixture into the eggs. add this to the soacked cornmeal mixture.
4. add the wet mixture to the flour mixture and stir with a large spoon until all the ingredients are evenly distributed and the batter is blended and smooth. stir in the corn kernels until they are even distributed.
4. place 2 Tbsp of the bacon fat in 10 inch cake pan or a 9×13 inch baking pan. place the pan in the oven for 5 to 7 minutes, or until the fat gets very hot. remove the pan, tilt the pan to coat the bottom and sides and pour in the batter. sprinkle the crumbled bacon on top, gently pressing them into the batter.
5. bake at 350 F for about 30 minutes, until the bread is firm and a tester comes out clean. allow the bread to cool in the pan for at least 15 minutes before slicing and serving. for muffins, fill muffin tins to the top and bake at 350 F for the same amount of time.
preheat oven to 400 degrees Farenheit.
line a rimmed baking sheet with parchment paper and evenly lay out the bacon. (i was able to fit approx 10 slices)
put on the center rack of the oven and bake for about 20 minutes, or until the top and bottom of the bacon are evenly browned. (you’ll be able to know when it’s done, bake to you’re preferred level of crispiness).
I’d also like to thank Jamie of My Baking Addiction for randomly choosing me as her Rose’s Heavenly Cakes book giveaway!
I am super stoked, as I have never won anything in my life! And I knew this was a book I had to add to my cookbook collection. I’ll be eagerly awaiting it’s arrival, and prepared to bake some beautiful delicious cakes!