In honor of today’s Nor’easter, Winter Storm Stella, we’re having a hearty vegetable chili for dinner. My go-to recipe for the past 27 years has been from The New Basics Cookbook by Julee Rosso and Sheila Lukins. It’s always been popular with my meat-loving and veggie friends alike, and contains zucchini, red peppers, onions, garlic, chick peas and fennel seeds. A Family Feast posted their experience making the dish, as well as the recipe, here.
I baked my favorite Sweet Cornbread recipe as muffins to serve alongside. I’m not sure how authentic this cornbread is, or where it might be considered authentic. Ratio-wise, it has a fair amount of white flour compared to cornmeal and a generous amount of sugar (as well as a tablespoon of honey) — this is a sweet cornbread! Regardless it’s always a hit with my peeps.
I usually make this bread in an 8 by 8-inch pan, but opted to make muffins today because I thought they’d freeze more easily as muffins and we currently have an abundance of baked goodies in the house. My hubby also pointed out that muffins are easier than hunks of cornbread to take and enjoy on the road.
I scooped the batter with my trusty Vollrath #16 scoop with the blue handle. I use it for all my muffin and cupcake recipes, as it measures out about a 1/2 cup of batter. The recipe makes about 13 muffins (a baker’s dozen) with a wee bit of batter leftover. I baked them for 17 minutes at 350 degrees F and they were perfectly done (no crumbs on the tester), but didn’t turn out as golden as they do when I make it in bread form. I’ll take pale and moist over golden and dry though.
Seems like the snow has now turned to sleet and rain here in our corner of Massachusetts… I’m dreading the rain-soaked snow that awaits shoveling outside. The chili and corn muffins will be a nice reward when we’re done. 🍴