Recipe of the Week: Hot Chili Corn Bread
Fast food, slow food, real food, local food, cheap food, in the end it is really just food. While health experts point at charts that compare outbreaks of poverty to outbreaks of convenience stores to outbreaks juvenile diabetes, all in the same colored regions, conclusions are drawn. Mountains may have to be moved, to the tune of $24 billion in federal government subsidies, to eradicate hunger in this country.
Here is a recipe for corn bread that costs a whole lot less and doesn't take an act of congress to make. I get my cornmeal from a guy who grows it locally and grinds it himself in bare feet on a bicycle, but that is just me. You can buy cornmeal at C-Town on Cabot Street in Holyoke for less than a dollar a bag or just sweep it off the floor of a pizza place for all I care!
Anyone (you know how you are) who says that making food from scratch is an elitist pipe dream has been eating too much take-out. This recipe, which takes 7 to 8 minutes to make not including cooking time, uses a chili pepper and some aged goat cheese. Without out the pepper and cheese this cornmeal is a staple. It can be eaten for breakfast, lunch and dinner.
Yes, yes this is local food. Whose idea was that anyway? Alice Waters? Michael Pollan? The CEO of Whole Foods? A conspiracy of permaculture fascists? Maybe the bible? Feel free to substitute where desired. It's a free country!
2 cups white flour
1 cup corn meal or corn flour
4 teaspoons baking powder
1 tablespoon very finely chopped red chili pepper (or red pepper shake from the pizza place)
1/2 to3/4 cup cheese, aged whatever or big block cheddar
1 cup milk or yogurt
1/2 stick butter or 1/2 cup oil, but not motor oil, not that.
mix together dry ingredients
mix together wet ingredients
combine both in bowl
mix in cheese
mix in peppers
melt 1/2 stick butter in oven in baking pan
mix butter together with cornbread mix
place in pan and bake for 30 minutes at 350
Enjoy with the adult or juvenile beverage of your choice!