Not much going on at our house today. Just watching Dr. Strange on TV and eating some leftover cornbread. As you can probably guess, I never eat alone here.
Thursday, Dan made his semi-annual giant batch of Dan’s Happy Chili. It makes enough for a small army, so he divvied it up into one-pound portions, froze it into pucks, and then vacuum sealed the pucks individually with the refurbished FoodSaver he bought on meh. for $20 a couple of years ago. (Worth every penny and then some!)
I’m not a huge fan of cornbread in general. It’s got a nice flavor, but it’s usually so dry it makes me choke. (After chemo, yeah, I have issues.) However, I stumbled on a recipe years ago which has become our go-to during chili season. It’s dense, moist, and sweeter than other cornbreads I’ve tasted. And that makes it kind of the perfect side for Dan’s well-spiced chili. (Second only to the peanut butter sandwich. If you have never tried one with chili, you must.)
Anyway, we skip the glass baking dish and mix and bake the cornbread recipe from start to finish in a 10″ cast iron skillet. I love that I don’t have to lug out the stand mixer or dirty extra bowls for the recipe.