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- In my last video, y'all,
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I made the butternut squash and black bean chili.
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And this is the newest issue
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of "Cooking with Paula Deen" magazine.
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And this is what our chili is gonna look like.
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And I'll definitely be serving it
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with a dollop of sour cream
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and possibly cilantro.
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A lot of people don't like cilantro,
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so I might leave that up to the individual.
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But I told you that I recommended you
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serving this chili with cornbread.
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So I am gonna make an herbed cornbread
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to go along with that chili.
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And over here I've got my cast iron pan
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getting a little warm 'cause I kind of like
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to start my cornbread off in a hot pan.
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Normally, I will take this pan,
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put it on over the fire for a few minutes
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and then move it to the oven and get that pan nice and hot
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so when I pour in the cornbread,
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it'll get that crusty bottom to it, which is what I love.
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So I'm gonna start by putting my cornmeal mix,
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and I do use a cornmeal mix.
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You shouldn't have any trouble finding that
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at your grocery store.
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And I'm adding my self-rising flour.
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And marjoram is getting kind of hard to find
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so I'm substituting sage for my marjoram.
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Okay, so now I'm gonna add
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my butter, and my milk together.
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All right, last thing going in is my sugar.
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I'm just gonna give that a couple of stirs with my whisk.
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I'm gonna mix my eggs and butter together.
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And then I'm gonna add my milk to that.
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(whisk clinking glass)
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And the bowl's full, y'all. (laughs)
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Okay, so I'm gonna add my liquid to my dry.
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And you don't wanna overmix this.
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You want to just stir it until everything's moistened in it.
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Okay, so hopefully we'll have some sizzle.
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(oil sizzling) We got some sizzle.
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We got some sizzle, y'all.
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Now we're gonna put this in the oven at 425
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and we're gonna cook it for 20 to 25 minutes.
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And if you don't have a cast iron frying pan
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that's the right size to cook your cornbread in,
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you can use like a nine by nine.
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All right, I made that wonderful herb cornbread, you know,
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to go with that pot of squash and black bean chili.
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And I suggested that you serve it with cornbread,
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and we chose an herbed cornbread
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to serve along with our chili.
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Mm, mm, mm, I do love me some cornbread and butter.
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Now in my oven, this cooked in about 20 minutes,
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but in someone else's oven, may take 25 minutes.
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So this is gonna be wonderful with our chili.
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So I would highly recommend using this recipe
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to go along with our black bean and squash soup.
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Love and best dishes, y'all. Mm, mm, mm, mm.
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Hey y'all, it's Paula Deen.
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Now, if you enjoyed this video, be sure to like it
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Love and best dishes, y'all.
