The title of this post would lead you to believe that it’s about some sort of chili. With tomatillos. And pork. And while that was allegedly the main dish for dinner, the bright shining star of the night was the cornbread.
The chili is pretty good, sure. I was looking for a way to use up some fantastic ground pork we got from Early Bird Ranch. It’s slightly spicy, but not overly so, and it’s bulked up with bulgur and hominy.
But the cornbread. We scarfed down almost an entire loaf in 24 hours. Oh, and that’s one odd thing about the cornbread: it’s baked in a loaf pan, not the traditional square baking dish. I’m now a true believer – cornbread should always be baked in a loaf pan.
It’s not a last-minute cornbread, but don’t let that stop you. The cornmeal gets an overnight soak in buttermilk, but it takes all of 60 seconds to get that going. And there really isn’t anything complicated about the rest of the recipe. It’s got a hint of sweetness from honey, brown sugar and kamut flour.
I almost gave up trying to find kamut flour, and was going to use whole wheat pastry flour instead. I’m glad I didn’t, though, because I love the sweet nuttiness that the kamut adds to the bread. I actually never did find kamut flour, but I did find kamut grains, and I happen to have a grain mill. So I just ground my own kamut flour. Fitting considering the recipe is from the owner of The Mill.
Visit Lottie + Doof for the cornbread recipe. Make it, and I dare you to try to just eat one slice.
- Tomatillo & Pork Chili (Eating Well, Sept/Oct 2013)
- Cornbread (Josey Baker Bread, p. 208)