Have you ever made cornbread that was so good it made you want to cry? If not, I'm guessing the reason is that you have never soaked the cornmeal beforehand in buttermilk, soured milk, or yogurt. By the way, this post is simply an excuse to gush about this cornbread. Forget the chili. It is just a vehicle- it is what I needed for this cornbread to qualify as "dinner".
This is how I make chili, though. I soak pinto beans, black beans, red beans, and white beans for at least a day. Then, a couple of hours before dinner, I saute an onion and ground beef. Add lots of chili powder, a large can of tomato product and sometimes a little water. Then, add the beans and simmer until the beans are tender. Ok. On to the important part.
When you put the beans in water to soak, start the cornmeal soaking as well. That's 2 cups cornmeal and 2 cups cultured milk. If you can find buttermilk that is not ultrapasteurized, great. If not, experiment. Once I used 2 cups milk with 2 tablespoons of live vinegar. But, my favorite was when, in a pinch, I used 1 cup milk and 1 cup yogurt. It was so moist.
The next day, when you have started the chili simmering, preheat the oven to 350 degrees, butter your pan, and add the rest of the cornbread ingredients:
1tsp baking soda
1tsp salt (I use 2tsp of kosher salt)
1/4 cup oil
1 Tbsp sugar (I usually go with 2)
2 eggs, beaten
Check on it in about 25 minutes. Let it rest until the chili is ready. You can thank me later for changing your life.
