In honor of National Chili Day - Feb. 25th, here's my Chili Cornbread Recipe as a side dish for your big pot of Chili in Beer Sauce. BTW - my cornbread has got a little kick. Enjoy!
Makes 1 loaf
chefgeorgehirsch.com | George Hirsch Lifestyle
6 ounces cornmeal, fine grind maize
5 ounces all-purpose flour
4 teaspoons baking powder
2 Tablespoons sugar
1 Tablespoon honey
1/2 teaspoon salt
1 cup plain low fat yogurt
2 ounces milk
1 whole egg, beaten slightly
4 Tablespoons olive oil
2 jalapeno chilies, split de seeded & chopped
4 cloves caramelized garlic, crushed
1 green onion or scallion, chopped
1/2red pepper, roasted and chopped
1 Tablespoon sesame or poppy seeds, toasted
1 Tablespoon fresh cilantro leaves, rough chopped
Pre heat oven to 400 degrees. Grease a10 inch cake pan or iron skillet.
Mix the cornmeal, flour, baking powder, sugar, salt, and honey. Add the yogurt, milk, egg, and olive oil. Combine the jalapenos, garlic, green onion, or scallion, red pepper, cilantro, and half the sesame seeds, then stir in.
Mix all the ingredients until the dough comes together, use caution to not over mix.
Place the cornbread into a greased cake pan or iron skillet. Sprinkle the remaining sesame seeds on top. Bake for 25 to 30 minutes.
Cool slightly before removing the bread from the pan.