I've been wanting to make chili and cornbread for several weeks, but every single night I forgot to soak the beans! I'm not a big fan of canned beans... I guess it's my budget-conscious side that refuses to pay for a 14-oz can more than what I would spend on a whole 1 lb of cooked beans (that yield the equivalent of at least 3 cans).
Last night I finally remembered to soak 1 lb of pinto beans (only beans I had in my pantry... I make chili with pretty much any type of bean) and to transfer 1 lb lean ground beef from my freezer to the fridge, so I was all set for this morning.
Right now Chili is ready :) I'll just reheat it when dinner time arrives. My Creamed Corn Cornbread recipe is an adaptation of Alton Brown's one. Since I'm a big fan, I follow his recommendations and use home-made creamed corn instead of the tasteless goo you can find in a can, but if you only have a can handy, add some saute onions, garlic and a rosemary to give some flavor to it.
A few changes I make on Alton's recipes: for the creamed corn, I use a 12 oz bag frozen corn (thawed and drained) instead of the fresh corn, just 1 Tbsp cornmeal and 1/2 cup evaporated milk instead of the cream; then I use ALL that creamed corn instead of the 8 oz when making the corn bread... I also increase the amount of buttermilk on about 1/4 cup.
Cornbread is in the oven! Can't wait to try a piece!
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