Buttermilk Corn Bread

Since both corn and chili peppers originated in America, it is not surprising that chili and corn bread go well together.

Scientists believe that Native American farmers in Mexico spotted the food potential in a wild plant called teosinte, perhaps as early as 10,000 years ago.  While no one knows for certain, most likely early farmers saved the best seeds and kept planting them until the modern plant was developed.

What we call corn is more correctly called maize.  Native Americans were eating maize when the first English settlers arrived.  The settlers called it corn because that was the common English word for grain.  Ground into meal, corn was used to make bread long before Columbus discovered the Americas.  Today corn (or maize) is one of the most important grains grown in the world.

My mother made corn bread often.  Like most northern cooks she added sugar to the batter to make a slightly sweet bread.    We have friends from the south who make corn bread without sugar.  Both kinds are good, but I really prefer Mom’s style of corn bread.

Just this week I tried something a little different when I made corn bread to go with the white chicken chili Jerri was serving to her bridge group.  I added an extra egg and beat the egg whites separately.  My hope was that by folding the beaten egg whites into the batter as I do for corn meal griddle cakes, the corn bread would be lighter and more tender.

The results were as I hoped and the ladies liked it, so here is my new recipe.

INGREDIENTS:

3/4 cup all-purpose flour
1 1/4 cups yellow corn meal
1 tsp. double-acting baking powder
1 tsp. baking soda
3/4 tsp. salt
2 T sugar
2 large eggs
3 T melted butter or bacon grease
1 cup buttermilk

PROCEDURE:

Preheat the oven to 425 degrees.  Grease a 9 x 9 inch pan and preheat it in the oven while combining the liquid and dry ingredients.

Sift the flour, corn meal, baking powder, soda, salt and sugar into a mixing bowl.  Separate the eggs and beat the egg yolks into the buttermilk.  Mix the buttermilk and shortening into the dry ingredients. Stir the mixture just long enough to mix it well.  If necessary add a small amount of extra buttermilk.

Beat the egg whites to the stiff peak stage and fold them into the batter.  Put the batter in the hot pan and bake for 20 to 25 minutes.  When a toothpick inserted into the middle of the pan comes out clean the bread is done.

Remove the bread from the oven and serve immediately.  This corn bread goes great with chili and is especially good with plenty of butter and honey.

White Chicken Chili

I was introduced to white chicken chili by our daughter-in-law at a wonderful little restaurant called Le The in Hudson, Wisconsin.  Le The has closed its doors, but I will never forget their outstanding service and food.

When I told my wife about the chili, she said “That sounds good,” and so I began experimenting with various recipes until I came up with the following.  It makes 12 to 14 generous servings, but leftovers can be warmed and served a day later or frozen and brought out in a few weeks for a simple lunch or dinner.

INGREDIENTS:

2 cups (1 lb.) dried navy or great northern beans
1 large onion (3 1/2 to 4” in diameter)
1 stick (1/4 lb.) + 2 T butter
1/2 cup all-purpose flour
4 cups chicken broth (I use two 14 1/2 ounce cans + 1/2 cup water)
2 cups half-and-half
1 tsp. Tabasco or other hot sauce
1 T  chili powder
1 heaping tsp. ground cumin
1/2 tsp. salt
1/2 – 3/4 tsp. white pepper
2 four ounce cans diced green chilies
1/2 small jalapeño pepper or 1/4 small habanero pepper (optional)
5 or 6 boneless skinless chicken breasts (about 2 1/2 – 3 lbs.)
1 chicken bouillon cube
1/16 tsp. dried tarragon (a large pinch)
1/2 lb. Monterey Jack cheese
3/4 cup sour cream

PROCEDURE:

Rinse and pick over the beans in a colander and place in a large bowl or kettle.  Cover with cold water to about 2 inches above beans and soak overnight.  Drain beans and place in a 6 to 8 quart kettle covered by about 2 inches with cold water. Bring to a boil, reduce the heat and simmer for 60 to 70 minutes until tender but not mushy.  Drain in a colander and discard the water.

Place the chicken breasts in a saucepan.  Barely cover them with water, and add the bouillon cube and tarragon.   Bring to a boil, reduce the heat and simmer the breasts slowly about 9 minutes.  Turn off the heat and allow the breasts to finish poaching for another 8 or 9 minutes.  Remove them from the liquid, let them cool on a platter and cut them into 1/2” cubes.  Save the poaching liquid to thin the chili if necessary.

While the chicken is cooking, remove the dry husk of the onion and chop it finely.  Melt 2 T butter in an 8 or 10 inch skillet and cook onion over low heat until translucent but not browned.

If you decide to include the fresh pepper, discard the seeds and stem from the jalapeño or habanero and chop very it finely.  Be sure to wear gloves when chopping hot peppers.

In a 6 to 8 quart kettle, melt the stick of butter over low to moderate heat and stir in the flour.  Stir constantly for 3 or 4 minutes using a wooden spoon or whisk to make a smooth roux.  Do not brown.  Stir in the cooked onions, then gradually the chicken broth and finally the half-and-half.  Stir or whisk constantly while bringing to a boil.

Reduce the heat and cook 5 minutes, stirring about once a minute.  Keep the heat as low as possible to avoid scorching the roux.  Add the Tabasco or hot sauce, chili powder, cumin, salt, white pepper, diced chilies and the optional chopped jalapeño or habanero pepper.  Stir well and remove the mixture from heat.

Put the drained beans in a 10 – 12 quart kettle.  Stir in the mixture and the chicken and bring just to simmer, stirring often to avoid scorching the chili.  Add some of the reserved poaching liquid to thin the mixture if it is too thick.

Grate the cheese and stir it into the mixture.  Simmer for 20 minutes and stir in the sour cream. Taste and adjust seasonings as necessary.   If it seems too spicy, you can add a bit more shredded cheese or sour cream.

Ladle into bowls and garnish with a sprig of cilantro or parsley.  Serve with a green salad and corn bread.