If there is any benefit to not feeling well, it’s having Victor cook. Chicken soup and a slightly-spicy cornbread were on the menu tonight – both with ingredients guaranteed to knock this cold out! Chicken soup and capsaicin. They both will cure what ails ya.
We had broth in the freezer and some bone-in chicken breasts, so it was a matter of chopping, dicing, and cooking while I was taking one of my numerous naps of the day. But as good as the soup was – and it was really good – the cornbread stole the show. It was stellar! It was moist, it was light, it was flavorful. Feed a cold and starve a fever?!? I fed my cold!
There’s more soup and more cornbread for lunch tomorrow. I’m feeling better just thinking of it!
Chili Cheese Cornbread
- 1/2 cup butter, melted
- 2/3 cup sugar
- 2 eggs
- 1 cup buttermilk
- 1/2 teaspoon baking soda
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup shredded cheddar cheese
- 2 longhorn peppers, minced
Preheat oven to 375°. Butter an 8″x8″ pan.
Melt butter and stir in sugar. Add eggs. Add buttermilk. Stir in cornmeal, flour, baking soda, and salt. Mix in shredded cheese and peppers.
Bake for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.
And the soup?!? Damn! It was good!