Paula Deen’s Moist and Easy Corn Bread

Moist and Easy Cornbread

Baking from scratch and buttermilk have always intimidated me. I was looking for something to go with the Weeknight Baked Bean Chili and found this. The time to take on these two enemies had come! It was simple. It was quick. It was the perfect addition to chili night. I used a 1 1/2 quart rectangular (10″ x 6″ x 1 1/2″) baking dish. It was the perfect size.

Things That I Learned Doing This

  • The recipe calls for buttering the dish or pan. I’ve done that every time and the cornbread is tough to get out of the pan. I think I used plenty of butter. Next time I’ll try parchment.
  • When you buy cornmeal, make sure the word YELLOW is printed on the bag. Don’t get any other kind of cornmeal, even if the bag is yellow.
  • This was my first experience with buttermilk. I opened the bottle and took a sniff. It smells exactly what sour cream would smell like if it was liquid. Someone who really knows their way around a kitchen could probably make this recipe work with sour cream. That someone isn’t me.

Enjoy

Joe Harkins

Meal Planner Pro’s Baked Bean Chili

Weeknight Baked Bean Chili

Hard-core chili lovers are a special breed. They carefully combine an armful of ingredients and cook them all day. Chili takes a lot of work but it is a labor of love. If you expect to serve this recipe to a chili lover, give it a different name.

Chili lovers wouldn’t consider this chili. It’s too simple to make and cooks too quickly. When you taste it, you won’t believe that it was only nine ingredients and took less than an hour to prepare.

The secret ingredient is a 28 ounce can of baked beans. For mine, I use Bush’s Original Baked Beans. If you prefer a different variety, go for it. Your chili lovers may not care for it. Your chili haters may become converts.

I serve it with made-from-scratch cornbread.

Enjoy!

Joe Harkins