Cornbread and chili. It’s one of those combos that you always pair together. Like peanut butter and jelly. Or…I don’t know…something else. I can’t think right now. My brain is slow these days.
It’s such comfort food. Very appropriate for the changing season. Christmas will be here before you know it. And then, holy crap, it’s full on winter.
To be fair, winters in Los Angeles may as well be spring on the East Coast since it rarely dips below 50. But I still have the heater running so that counts for something (poor insulation, perhaps?).
Neither of these recipes are revolutionary or new. They’re very basic and very easy, which makes them perfect in my opinion.
First up, the cornbread. Most of the time I make cornbread without a recipe. I wing it without measurements because I know generally what it should have, and so I toss things in and tweak them as necessary until I get the right look and texture, etc.
But this time I measured it. For you guys, of course.
Basic Cornbread [gluten free, FODMAPs free]
Ingredients:
- 1 1/2 cup corn flour
- 1/4 cup corn meal
- 1 tbsp sugar
- 1 tbsp baking powder
- 1 tsp salt
- 1 cup plain almond milk
- 2 eggs
- 3 tbsp oil/vegan butter (melted)
- 3/4 cup corn
- optional: paprika, cayenne pepper, chili powder (to taste)
Directions:
Pre-heat oven to 400 degrees.
In a large bowl, mix dry ingredients (flour through salt). Add in wet ingredients (almond milk through oil) and stir until combined.
Fold in corn kernels.
Pour into baking ware sprayed with non-stick (mine was a 9×9" pan).
Bake for 2-25 minutes or until toothpick comes out clean and top is barely golden brown.
This cornbread is best when warm and topped with Earth Balance. I purposefully used minimal oil in the recipe because I knew I’d be applying copious amounts of fat to it once it was cooked. I love the hearty texture that the corn kernels and corn meal give it.
[FYI, I also recommend this recipe for those of you GF folks who make cornbread stuffing for the holidays. For that use, it’s better if you make it a few days in advance so it can kinda dry out. Then you simply cut it into cubes and toast it in the oven until it’s brown and crispy.]
Now, for the chili. For the FODMAPs people, this is not GI friendly at all. For the rest of the normal population (lucky ducks), enjoy!
Crock-pot TVP chili [vegan, gluten free]
Ingredients:
- 1 can black beans
- 1 can kidney beans
- 15 oz. tomato sauce
- 6 oz. tomato paste
- 1/2 cup water
- 1/4 cup TVP
- 1/4 cup BBQ sauce
- spices: 1 tsp cumin, 1/2 tsp paprika, 1/8 tsp cayenne pepper (+/- to taste)
Directions:
Add everything to slow cooker. Stir to mix.
Cook on low for 5 hours.
I have to say, this meal was crazy good, but because I was 100% ravenous when I ate it, I went overboard. Like, way overboard (three bowls full of beans is rarely a good call). Poor Kyle hardly got a full serving because I was such a pig. I’m blaming it on the guy growing inside me. 😉
I highly recommend limiting yourself to two or fewer servings. And adding lots of nutritional yeast too. Instead, double (or triple) up on the cornbread. Your GI tract (and spouse?) will thank you.
Love this site. How can I follow you regularly. Don’t want to miss any of your foodmap veg friendly recipes. Thanks so much!
Such a classic! I love love chili and need some more recipes, great timing!
Hey Elise!
I’ve got an award for you over at my blog http://www.skinny-vegan-food.com/2012/12/one-lovely-blog-award.html
Feel free to play along or ignore it if you want!
Love & smiles xxx
Hi Elise! Those recipes look great, I will have to try the cornbread!
I’ve been trying to find some good information about nutritional yeast (other than Wikipedia) because I’m curious about it’s protein content–I know it is high in protein, but is it a complete protein? I’m a vegetarian, and am looking to increase my protein intake. Any information would be much appreciated!!
You’re teasing me with this chili Elise! I’ve been craving it but I just know it’s going to wreck havoc in my tummy 🙁 Sure looks delicious though!
This cornbread looks amazing. I wasn’t feeling well yesterday and this is the only thing that sounded good. Thanks for the inspiration. I bought all the ingredients at the store and somehow managed to whip this recipe up yesterday.
Thanks for making my day!
My question actually relates to the issue posed by Jim. I grew up eating beans, probably twice a week at least. We were poor and my parents were from the south, so they were a staple. After I moved out I stopped eating them, and now when I try to eat even a small amount I can’t handle it. I mean, not even one eigth of a cup. Being a vegetarian I really need to eat them. Can you offer any advice from a nurse’s perspective?
hi karla,
from a nurse’s perspective i dont really know if i have much to offer. but from a IBS sufferer who doesnt tolerate fodmaps (like beans), i think my best help would be in directing you to these posts:
http://fodmapsdiet.com/2012/11/12/my-definition-of-low/
http://fodmapsdiet.com/2012/02/23/beans/
just remember to take my experiences with a grain of salt, because everyone is different.
whoa sherry! thats impressive for a sick day! well done you. i hope you feel better today and have someone there spoiling you while youre ill. hugs.
i know jin, i know 🙁
thanks claire!!
hi hannah!
well, i dont know that id really consider nutritional yeast a high protein food per se. but i did do a whole post on nutritional yeast, so you can check it out here:
http://www.hungryhungryhippie.com/wtf-ingredients-nooch/
in terms of good veg sources of protein – hemp, quinoa, beans, etc. are all super high in protein. there are tons of other sources too, like nuts, seeds and grains (as well as fruit and vegetables). and if you eat dairy or eggs, you can get protein in organic cheese, yogurt, eggs, too.
so as long as youre including some of those in your diet every day, im sure youre doing fine (unless youre a body builder).
hi debbie! thanks for the kind comment. theres a hippie icon you can click on the side that has “rss” in the bubble. you can click on that one or the one with the “email” bubble and it will allow you to enter your email address and youll get my posts electronically every time i publish 🙂
We just had chili and cornbread for dinner tonight, actually–it’s easy and Seth loves it! I never thought to add BBQ to the chili though–I’ll have to try that next time around.
you’re so right…cornbread and chili is like pb&j, cookies and milk, basil and tomatoes 😀
my brain thanks your brain for coming up with those other combos that i couldnt 🙂
it adds a tangy kick. youll love it.
Funny you should mention PB&J because growing up I don’t we ever had cornbread with our chili, instead we had PB&J’s! Yup, my friends think I’m crazy and some don’t like it, but I can’t have chili without dipping some of the good stuff in it!! I remember one of the first times my husband met my family we had chili, he looked at us like we were some kind of heathens. Now, he’s hooked! 🙂 My vegetarian chili is similar to this one, but I also add chickpeas and call it a 3-bean chili! 🙂
thats so funny! at first it sounds a little odd, but i have to say, the idea kinda grew on me…hmmm…
Just made the cornbread recipe last night. It’s a winner– thanks, Elise! 🙂
I made the cornbread tonight, it looked exactly like yours and it was really yummy! I used a little paprika. I’ve never made cornbread before but I will be making it again, the family loved it. Thanks!