Ultimate Comfort Food

Sugar Plum goes savory...

When we used to live in Tyler, Texas, an older woman named J.J. would watch me while my mom was teaching at school. I don't really remember much, because I was only 3. I think I vaguely remember her kitchen, but I KNOW I remember her cooking. The scent of catfish, beans, cornbread, and fried okra, is a combination that you don't forget.
Whenever my family eats this white chili, and cornbread, I think of J.J.'s country kitchen.

My mom has been making this white chili for years. It's a recipe from the Blue Owl, in Kimmswick, Missouri. I'm not sure how she got the recipe, though. I changed a few things with the recipe, which I think makes it even better. I added more spice & herbs, and changed/reduced the cheese. This is a really easy chili, and it's not bad for you, either. You should try making this sometime; you won't be disappointed. It warms the soul. Ha ha...that was so stupid.

The cornbread recipe is from Joy of Cooking, and it's delicious, too. I like cooking the cornbread in a skillet, because I think the skillet gives the cornbread a good texture on the outside. This recipe does call for sugar, though, so don't hate me! I like a little bit of sugar in my cornbread. We have cornbread at the restaurant where I work, and I think it's terrible. It doesn't have any sugar, and it's so dry, that it makes you choke. This is good though, so don't worry.

Blue Owl Chili (Recipe by Me)
Printable Recipe

2 tablespoons olive oil, divided use
3 (6-ounce) boneless skinless chicken breast halves, cut into bite-sized pieces
2 medium yellow onions, finely chopped
2 teaspoons ground cumin
1 teaspoon ground chili powder
1/2 teaspoon ground cayenne
1 teaspoon dried crumbled oregano leaves
1/2 teaspoon dried crumbled basil leaves
Freshly ground black pepper, to taste
1 tablespoon minced garlic
2 (4-ounce) cans green chiles
2 (16-ounce) cans white beans, undrained
1 (16-ounce) can cannellini beans, undrained
4 1/2 cups reduced-sodium chicken broth
1 cup grated mozzarella cheese
1/2 cup finely grated Parmigiano Reggiano cheese

Heat 1 tablespoon of the olive oil, in a large pot, over medium heat, until hot. Stir in the chicken until cooked through; remove from pot and set aside.
Heat the additional 1 tablespoon olive oil in the pot, over medium heat, until hot. Stir in the onion, cumin, chili powder, cayenne, oregano, basil, and black pepper, and cook until the onions are softened, about 8 minutes.
Stir in the garlic and green chiles, and simmer 2 minutes. Stir in white beans, cannellini beans, and chicken broth, and bring mixture to a boil. Reduce the heat, stir in the cheese, and allow to simmer 20 minutes before serving.

Makes 8 servings (This is an estimate)


Cornbread (Recipe adapted from Joy of Cooking)

Butter, for coating skillet
3/4 cup all purpose flour
2 1/2 teaspoons baking powder
3/4 teaspoon salt
3 tablespoons granulated sugar
1 1/4 cups yellow cornmeal
2 large eggs, room temperature
1 cup milk, room temperature
3 tablespoons unsalted butter, melted

Preheat oven to 425 degrees F. Coat a large cast iron skillet with butter, then place in oven, while it's heating.

In a large mixing bowl, sift together flour, baking powder, and salt. Whisk in sugar and cornmeal, until well combined.
In a medium mixing bowl, whisk together eggs, milk, and butter, until well combined. Add the egg mixture to the dry ingredients, and stir until just combined.
Remove skillet from oven, and scrape batter into skillet.

Bake for 18-21 minutes, or until golden brown. Cool a few minutes before slicing into wedges.

Makes 8 big slices