There is nothing more basic and American than the combination of corn muffins with chili. Eating a bit of chili and corn muffin is the perfect forkful. Perhaps because corn bread hearkens back to our colonial and pioneer settler days - corn the golden food - the food that allowed continuance and survival - the food that was a gift to the first colonists from the Native Americans. Both corn bread and chili can be made around a camp fire or refined in a five-star kitchen.
Corn bread is earthy, hearty and delicious.
Corn MuffinsMakes 12 muffins
Preheat oven to 400F
1 1/4 cup of unbleached all purpose flour
3/4 cup of corn meal (I use a grittier texture meal from Bob's Red Mill)
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/4 cup canola oil
1 egg beaten
Line (or grease) a muffin tin with 12 muffin liners.
Combine the dry ingredients in a large bowl and mix with a whisk.
Add the milk, oil and beaten egg and stir until moistened with a wooden spoon.
Fill each lined muffin cup two thirds full of batter.
Bake in middle rack of oven for 12 - 15 minutes until done (when a toothpick is crumb free).
