Mom’s chili and Dad’s cornbread…modified by their lactose intolerant daughter! ; ) Great for the Super Bowl this weekend!
1 can corn, drained
1 can creamed corn
2 eggs, beaten
1 box jiffy corn muffin mix
1/2 cup butter (or butter substitute, I prefer Benecol)
1 cup sour cream (I prefer Tofutti brand-lactose free)
Preheat oven to 400 degrees. Moderately spray or grease an 8 x 8 baking dish. In a large bowl, mix together all ingredients. Pour batter into baking dish and bake for 1 hour or until golden brown on top. Allow bread to cool 10-15 minutes before serving.
1 lb ground sirloin
1 onion, chopped
5 garlic cloves, chopped chunky
2 cans petite diced tomato
2 cans tomato sauce
1 can kidney beans
1 can white kidney beans
2 tbsp chili powder
1 tsp cumin
salt & pepper to taste
sprinkle of sugar
sour cream, for topping (I prefer Tofutti brand-lactose free)
Add sirloin to a large pot over moderate-high heat. Sauté until sirloin is brown and cooked through. Drain excess grease if necessary. Add onion and garlic to pot and stir continuously until soft. Add diced tomato, sauce, and spices. Stir together and bring to a boil. Lower the heat and simmer for 30-60 minutes, stirring occasionally. Stir in kidney beans and continue to cook 5 minutes longer. Top with sour cream and serve with cornbread!
Don’t forget to add love, it makes all the difference!