White chicken chili and corn toasties.....
Do you know what it means when the weather has a noticable chill? It means soup and chili time, of course.
I whipped up this white chicken chili from a recipe in the new Cuisine at Home Soup/Chili book( 9.95 on magazine shelves now). I've had GREAT luck with Cuisine at Home recipes. They've never failed me and they're pretty easy to follow. I did make a few changes, so I wont post the recipe.
I can't remember where I found this corn toastie recipe, but they're yummy!! You pour the batter into a jelly roll pan and then slice and toast. To me, cornbread is a must accompaniment to Chili!!
1 stick unsalted butter, melted
1/2 c + 2 T sugar
1 t vanilla
1 1/2 t baking powder
3/4 c + 2 T cornmeal
1 1/4 c all-purpose flour
1/2 t salt
1 c milk
Preheat oven to 350 F.
In a medium-sized bowl mix together the melted butter & sugar. Stir in the eggs and vanilla. Add the baking powder, cornmeal, flour & salt. Mix until everything is moistened. Stir in milk & mix until almost smooth (a few lumps are fine).
Lightly grease a 10" x 15" baking sheet with 1/2" sides. Pour the batter into the baking sheet, spreading into all the corners. Tap the baking sheet on the counter 1 or 2 times to even the batter out.
Bake for about 25 minutes. The edges should be brown & pulling away from the side of the pan & the top show be set. Allow to rest in the pan on a rack for 5 to 10 minutes. Using a sharp knife cut into individual pieces I cut it into eight 2 1/2" x 3 3/4" rectangles.
Store the toasties wrapped in plastic wrap or in a resealable bag in the refrigerator for use over the next week. For longer storage keep them in the freezer.
To serve toast until browning & top with butter, syrup, honey or jam.
Makes 8 toasties