Monday, 4 November 2013

Cornbread topped chilli con carne.

It's been a long time since I've blogged about a recipe from Nigella's Feasts cook book, the 14th November 2012 to be exact. That's not to say I haven't flicked through the pages of one of my favourite cookbooks and have pencilled more "to cook and to bake on the list". I love so many recipes in Nigella's Feasts (especially the Chocolate Hall of Fame chapter) but the thing is, I rarely cook for 8 plus people. Unless you are one of the exciting people who has dinner parties, I doubt many would cook a dish which serves up to 20, as does the chilli con carne that I recently made.
I quite like the chili and I also like cornbread so I thought I would give this recipe a go. I used a 1/3 of the ingredients as stipulated in the recipe, and yet this was still way too much. I made this on a Saturday which suited me better as it does require some time, to make the chilli, then pop back into the oven when topped with the cornbread mixture. I thought the chilli was ok and I liked the cornbread placed on top of the chili and this was perfect for mopping up the mince. My only criticism of this recipe is that next time I will be making the corn bread from Nigella's Christmas cookbook as the cornbread was much tastier.

Here is how my cornbread topped chilli turned out:
Chilli topped cornbread.
Cornbread topped chilli.

Cornbread topped chilli pre-bake.

Cornbread topped chilli pre-bake.

The recipe for corn bread topped chilli can be found here.


1 comment

  1. Looks like a great recipe. I love cornbread and I can imagine it will go so well with chili. Yum!


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