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In honor of National Chili Day - Feb. 25th, here's my Chili Cornbread Recipe as a side dish for your big pot of Chili in Beer Sauce. BTW - my cornbread has got a little kick. Enjoy!

Chili Cornbread

Makes 1 loaf

chefgeorgehirsch.com | George Hirsch Lifestyle

6 ounces cornmeal, fine grind maize

5 ounces all-purpose flour

4 teaspoons baking powder

2 Tablespoons sugar

1 Tablespoon honey

1/2 teaspoon salt

1 cup plain low fat yogurt

2 ounces milk

1 whole egg, beaten slightly

4 Tablespoons olive oil

2 jalapeno chilies, split de seeded & chopped

4 cloves caramelized garlic, crushed

1 green onion or scallion, chopped

1/2red pepper, roasted and chopped

1 Tablespoon sesame or poppy seeds, toasted

1 Tablespoon fresh cilantro leaves, rough chopped

Pre heat oven to 400 degrees. Grease a10 inch cake pan or iron skillet.

Mix the cornmeal, flour, baking powder, sugar, salt, and honey. Add the yogurt, milk, egg, and olive oil. Combine the jalapenos, garlic, green onion, or scallion, red pepper, cilantro, and half the sesame seeds, then stir in.

Mix all the ingredients until the dough comes together, use caution to not over mix.

Place the cornbread into a greased cake pan or iron skillet. Sprinkle the remaining sesame seeds on top. Bake for 25 to 30 minutes.

Cool slightly before removing the bread from the pan.

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My number one requested one-pot meal recipe is my White Turkey Chili. It's so easy to prepare, just give all the ingredients time to simmer. Another favorite is my Turkey Gumbo; a spicy and a warm way to serve turkey.

BTW - my cornbread has got a little kick, like my White Turkey Chili. Enjoy!

White Turkey Chili
Makes six servings | George Hirsch Lifestyle eMagazine
chefgeorgehirsch.com

1 Tablespoon olive oil
1 1/2 cups onion, chopped
1/4 cup celery, chopped
1/2 cup yellow bell pepper, chopped
1 Tablespoon jalapeño pepper, seeded and chopped
4 cloves garlic, chopped
2 teaspoons ground cumin
1 teaspoon chili powder
1 teaspoon thyme
fresh ground black pepper
3 cups cooked turkey or chicken, skin removed and chopped
3 cups cannellini beans, drained and mash 1 cup
3 cups chicken broth
1 cup frozen whole-kernel corn
4 Tablespoons chopped fresh cilantro
optional: 1 cup half & half or low fat milk

Pre heat a large casserole pot to medium.

Add olive oil, onion, celery, yellow pepper, jalapeno, and garlic; cook for 5 minutes. Add cumin, chili powder, thyme and black pepper. Add turkey, 2 cups of beans, broth, corn and bring to a boil.

Cover, reduce heat, and simmer 20 minutes. Add 1 cup mashed beans and half & half to the turkey mixture. Simmer, uncovered, 20 minutes or until mixture is thick, stirring frequently. Stir in chopped cilantro.

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