Enjoy some delicious recipes!

Program #877

Marie Hegler

Cornbread Batter

1 cup all-purpose flour
1 cup yellow cornmeal
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 large egg
1 1/4 cup low-fat milk
2 tablespoons vegetable oil

Whisk cornmeal, flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk egg, milk and oil in a medium bowl. Add the wet ingredients to the dry ingredients and stir until just combined.

Turkey Chili Cornbread Casserole

1 tablespoon vegetable oil
2 garlic cloves, minced
1 onion, chopped
1 green bell pepper, chopped
1.25 pounds lean ground turkey
2 (15.5-ounce) cans kidney beans, rinsed and drained
2 (14.5 ounce) cans diced tomatoes, undrained
2 1/2 tablespoons chili powder
1 tablespoon paprika
1/2 teaspoon salt
1 cup shredded extra-sharp Cheddar cheese

1. Heat oil in a Dutch oven over medium heat. Add onion, bell pepper and garlic and cook until beginning to soften, about 4 minutes. Add ground turkey and cook, breaking it up with a wooden spoon, until browned, 4 to 5 minutes. Stir in beans, tomatoes and their juice, chili powder, cumin and paprika. Bring to a boil; reduce heat to maintain a simmer, cover and cook until slightly thickened, about 20 minutes.
2. Preheat oven to 350 degrees fahrenheit. Coat a 9-by-13-inch (or similar 3-quart) baking dish with cooking spray.
3. Transfer the chili to the prepared baking dish and sprinkle with cheese. Spread the cornbread batter (see recipe on left) evenly over the chili.
4. Bake the casserole until the top springs back when touched lightly, 20 to 25 minutes. Let stand for 10 minutes before serving.

Yield: 8 serving

Make Ahead Tip

Prepare chili and cover and refrigerate for up to 3 days or freeze for up to 3 months

Defrost chili (if frozen) and continue with the recipe, baking the casserole for 50 minutes. Or prepare and bake the casserole as directed.

Let cool for 1 hour; cover and refrigerate for up to 3 days; let stand at room temperature for 30 minutes, then reheat at 350 degrees fahrenheit for 50 minutes.

Marie Hegler
Area Food Safety & Nutrition Agent
Clemson University Cooperative Extension

Salt in Antiquity

While salt is cheap today, it used to be worth its weight in gold. Historians believe that Roman soldiers were once paid with salt. In fact, the word 'salary' comes from the Latin word 'salarium,' or payment in salt. During the late Roman Empire, salt was carried across 400 miles of the Sahara desert by caravans of as many as 40,000 camels. It was that important to humanity!