- The Washington Times - Tuesday, January 16, 2007

How do you make soup a meal?

Easy, just serve it with homemade corn bread.

The soup can be any kind, whether you make it yourself or buy it from your favorite grocery-store-with-a-kettle (which is most of them these days).

If you throw together this easy, savory corn bread recipe (15 minutes to assemble, plus another 30 to 25 minutes to bake) about an hour ahead of time, you’ll have an aroma-laced kitchen to set the mood.

A salad helps complete the meal.

Chili-cheese corn bread

Nonstick spray for the pan

3 tablespoons olive oil or unsalted butter

1 medium-sized poblano or Anaheim chili, seeded and minced (see note)

cup unbleached all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

teaspoon salt

1 cups yellow cornmeal (a stone-ground organic brand, if possible)

1/4 cup light-colored honey

1 large egg

1 cup yogurt or buttermilk

1/3 (packed) grated jack cheese

Preheat the oven to 350 degrees. Lightly spray an 8-inch square pan or its equivalent with nonstick spray.

Heat the oil or melt the butter in a small skillet over medium heat. Add the chili and saute for about 5 minutes, or until tender. Remove from heat and set aside. Sift the flour, baking powder, baking soda and salt into a medium-sized bowl. Stir in the cornmeal, and make a well in the center.

In a separate bowl, beat together the honey, egg, and yogurt or buttermilk. When the mixture is smooth and uniform, pour it into the well in the center of the dry ingredients, along with the sauteed chilies with all their oil or butter and the grated cheese. Mix with as few strokes as possible until uniformly combined.

Spread batter into the prepared pan and bake for 30 to 35 minutes, or until the center springs back when lightly touched. Cool for at least 10 minutes before serving. Makes 6 to 8 servings.

Note: If you don’t have access to fresh chilies, you can use a 4-ounce can of diced green chilies, and this recipe will still taste fine.


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