The cornbread was made with cornmeal from Mount Vernon, using a Nelly Custis recipe that was included.
It turned out being delicious!
This month's Real Simple magazine has some great looking recipes. I used a chili recipe to go with the cornbread and have two more recipes planned for later this week. The chili recipe is Chipotle Beef and Beer Chili.
Since I couldn't find chopped chipotles in adobo sauce anywhere around here (this is when I particularly miss the Cuban cuisine influences in Florida), I substituted home-grown jalapenos from my friend Colleen's herb and vegetable garden. I'm definitely not a spicy food person, but with the seeds and ribs removed from the jalapenos they were pretty mild... and tasty.
I predict we'll be using this recipe again during fall and winter.
Homemade cornbread - yum!
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