60N: Chili and cornbread night!
I made the cornbread tonight using this recipe. We ate at the Whispering Canyon Cafe when we were in Disney World last year, and this makes a reasonable copy of their cornbread. If you like sweet cornbread, this stuff is good. (By the way, our opinion on the whole restaurant can be summed up in six words: Good food but too dang LOUD.) This makes a 9x13 pan, so you might just have leftovers. Best of all, it's simple to whip up and mostly uses the kind of basic ingredients sold in every supermarket in the Western world.
The exception, of course, is the cornmeal itself, which we get from the local Asian grocery. If you can find both the fine and coarse stuff, get the coarse, which is much closer to American cornmeal. The fine stuff works OK in cornbread but the texture just doesn't turn out quite right.
This is the sort of comfort food it's nice to have when you're contemplating your place in the universe, where you're coming from and where you're going. This might be an expat/love-immigrant kind of thinking, or it might be that I'm in the middle of student teaching and short on sleep besides. Take your pick. And have some cornbread.
The exception, of course, is the cornmeal itself, which we get from the local Asian grocery. If you can find both the fine and coarse stuff, get the coarse, which is much closer to American cornmeal. The fine stuff works OK in cornbread but the texture just doesn't turn out quite right.
This is the sort of comfort food it's nice to have when you're contemplating your place in the universe, where you're coming from and where you're going. This might be an expat/love-immigrant kind of thinking, or it might be that I'm in the middle of student teaching and short on sleep besides. Take your pick. And have some cornbread.