Saturday, May 21, 2011

It's A Raining Outside...

With rain pitter pattering on my windows, soup is calling for dinner. What is better than a hot bowl of something with cornbread...mmm!

Chili in the Crockpot

1 14.5 oz can fire-roasted tomatoes (any variety)
2 14.5 oz cans low-sodium black beans, rinsed and drained
1 14.5 oz can water or chicken broth
1 cup Mexican rice (already cooked)
1 cup frozen corn
1/2 t ground cumin
1/2 t chili powder
1 T dehydrated onion

Dump all in a greased crockpot. Put on Low for 4-5hrs or High for 2-3hrs
Sprinkle with cheese. Enjoy!

Buttery Cornbread (my favorite recipe)

2/3 cup butter, softened
1 cup sugar
3 eggs
1 2/3 cup milk
2 1/3 cup all-purpose flour
1 cup cornmeal
4 1/2 t baking powder
1 t salt

In a large bowl, cream butter and sugar until light and fluffy. Combine the eggs and milk. Combine the flour, cornmeal, baking powder and salt; add to the creamed mixture alternately with egg mixture.

Pour into a greased 13-in. x 9-in. baking pan. Bake at 400 for 22-27 minutes or until a toothpick inserted near the center comes out clean. Cut into squares; serve warm.
Yield: 12-15 servings


  1. Yum - vegetarian recipes?!? I will have to try them out - especially the cornbread. What is your elevation? I always feel like I need to tweak regular recipes for best results. We're about 6300'. tori

  2. Here in town we are at about 4500'.