My go-to I don't know what to cook meal these days is this yummy black bean and tomato chilli with fresh home-made corn bread. Actually, is there any other kind of corn bread? I've never bought it in a store.
If you try the chilli recipe, you'll see why. The addition of cumin is welcome in most savoury dish, but there's also that little added something with the raw tomatoes, raw garlic, and balsamic vinegar dressing to really make your taste buds tingle. I sometimes mash half teaspoon of raw diced onion into an avocado and sit while everything's cooking to use as a topping later.
If you try the chilli recipe, you'll see why. The addition of cumin is welcome in most savoury dish, but there's also that little added something with the raw tomatoes, raw garlic, and balsamic vinegar dressing to really make your taste buds tingle. I sometimes mash half teaspoon of raw diced onion into an avocado and sit while everything's cooking to use as a topping later.
I use this corn bread muffin recipe, it's quicker than the chilli, so get the chilli cooking before starting the muffins.
heat oven to 450 degrees F or 230 degrees C
1/2 C flour
1/2 C corn flour
2 tspns baking powder
1/8 C sugar
1/3 tspn salt
Sieve and combine
1/2 C milk
1 egg
1/8 C oil
Add, whisk together for about a minute. Pour into muffin tray. Bake around 20 minutes until starting to brown. Makes 6. We slice them in half and toast to eat with left over chilli for about a week afterwards. Adapted from an allrecipes.com recipe.
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