Friday, March 13, 2009

Charros and Chili Corn Bread

This dinner evolved from a bunch of collard greens that needed cooking. The book said that collards need corn bread to sop up the "pot likker." Their corn bread recipe used white cornmeal, which I don't have. So I made up my own, and it came out pretty good! It was quite moist.

What to make for some protein? Some charros (Mexican cowboy beans). Traditionally charros have bacon. I did not have any tempeh bacon, but I did have a bag of TVP. I have never used this product before - it has been sitting in my pantry forever. I must say I did not enjoy the texture, but as the flavor of the beans was good, I will print the recipe for those of you who like TVP. I think next time I will use the tempeh bacon! Also, have you noticed that canned organic beans are frequently undercooked? This seems to be true no matter what brand I use. I prefer Goya (too lazy to cook my own).

Chili Cornbread

1 c unbleached white flour
1 c yellow cornmeal
2 1/2 t baking powder
1 8 oz can creamed corn
1 4 oz can chopped green chilis
2 T oil
1/4 water
2 T sugar
1 t salt

Preheat oven to 350. Grease an 8 inch square baking dish. Mix flour, cornmeal, and baking powder. Mix together remaining ingredients and add to flour mixture. Mix only until just combined. Pour into greased dish and bake for 30 minutes.


2 cloves garlic, minced
2 small tomatoes, chopped
nacho slices to taste
1 can pinto beans
2 T tvp
1/4 water
2 T maple syrup
2 T soy sauce
salt to taste

Saute garlic in oil. Add tomatoes and nacho slices and cook a few minutes. Add everything else and simmer 1/2 hour or so.

Edit>> I forgot, 2 t liquid smoke for the beans (for that bacony flavor). Also, my beans were low sodium, which is why this high amount of soy sauce worked for me.