My wife overheard my son's comment about the deer chili he was going
to make. To aem - I know, deer chili is good, but my son's cooking
talents stop somewhere this side of heating a can of Beefaroni in the
microwave. So she has a crockpot filled to the brim with her famous
White Chili. Enough for at least 3 days or so. Thank you, God. And
it will be accompanied by her beloved "perfect corn bread" from an OLD
Betty Crocker cookbook. Dang, I'm droolin'. Call 911 before I eat
myself to death.Here's the CB recipe:
1 C sifted white flour
1/4 C sugar (we use 1/8 cup)
4 tsp baking powder
3/4 tsp salt
1 C yellow cornmeal
2 eggs, beaten
1 C milk
1/4 cup shortening (we use Canola oil)
Sift mixed cornmeal/flour with sugar, BP, and salt. Add eggs, milk
and oil. Stir until just combined, but lumpy. Here's where me and
Betty go our seperate ways - pour into a deep-dish pizza baking stone
sprayed with Pam. Bake at 425 F for 20 -25 minutes. Heaven in a pan!