Wednesday, March 30, 2011

White Chili and Cornbread Muffins



I've made this White Chili recipe for years. It's so easy and feeds 10-12 people. Cornbread and chili go together in my book. I've tried many gluten free cornbread recipes looking for a slightly sweeter muffin that resembles the "Jiffy" box kind.  I finally combined several recipes to come up with my own version.  I included the little "honey bear" in the photo. Annibee Honey goes great on cornbread.  Annalie is my neice and she and her family have bee hives and sell honey. Check them out if you live in the Elkhart, IN area.

White Chili
2 lbs skinless, boneless chicken breasts
2 - 14 oz cans chicken broth
Cut up raw chicken in very small pieces and cook in broth until done.
Add:
1 - 48 oz jar Great Northern beans
1 - 16 oz jar mild or medium salsa
1 - 8 oz pkg Monterrey Jack or cheddar cheese, grated
1 1/2 tsp chili powder (or to taste)
salt & pepper (to taste)
Mix and heat.

Cornbread Muffins  (makes 12)
1 1/4 cup yellow cornmeal
3/4 tsp salt
1/2 tsp baking powder
1/4 tsp baking soda
1/4 cup sugar
Combine above ingredients together and set aside.
1 egg
Beat egg in large bowl.
Add:
1/2 cup buttermilk
1/2 cup sour cream
1 1/2 tbsp Crisco shortening, melted
1/2 cup canned creamed corn
Add dry ingredients and combine until smooth.
Scoop into well-greased 12 muffin pan (or use foil liners)
Bake in 400 degree preheated oven for 22-25 minutes. Check with toothpick for doneness.
Leftover muffins are best stored in refrigerator.


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