Reheated Chili with Corn Bread

Thursday March 13

Yes, it's the chili left over from Saturday.

Corn bread, of course, is a natural accompaniment, and part of Holt's Southwestern heritage - he'll never forget his grandmother Nonny's corn bread, served with long-simmered beans and a ham hock. So it's strange that the recipe comes from Barbara, and she can't remember where she got it. Not from her grandmother, that's for sure.

Mix (or if you're fussy, sift together):
1 cup flour
1 cup cornmeal
less than 2 Tbsp. sugar - just scant each one
5 tsp. baking powder
3/4 tsp. salt

In another bowl, beat together:
1 egg
1 cup milk
2 Tbsp. melted butter, cooled

Stir the liquids into the dry ingredients. Spread batter into a greased 9" cast-iron skillet (or a pie pan will do). Bake in preheated 375-degree oven 30-35 minutes until golden.

Holt did a triple recipe of this at Christmas in the new gigantic cast iron pan and it came out great.