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)

http://www.tasteofhome.com/Recipes/Buttery-Corn-Bread

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