Today’s Recipe: White Chile and Cornbread…

White Chile and Cornbread


  • 3 Tablespoon Olive Oil

  • 2 Pounds Skinless, Boneless Chicken Breast Halves, Cut Into 1/2-Inch Cubes

  • 1 Onion, Chopped

  • 3 Cloves Garlic, Minced

  • 3 (15.5 Ounce) Cans Great Northern Beans, Rinsed And Drained

  • 1 Quart Organic Chicken Broth

  • 2 (4 Ounce) Cans Chopped Green Chile (Optional)

  • 1 Teaspoon Salt

  • 1 Teaspoon Ground Cumin

  • 1 Teaspoon Dried Oregano

  • 1/2 Teaspoon Ground Black Pepper

  • 1/4 Teaspoon Cayenne Pepper

  • 1 Cup Sour Cream

  • 1 Cup Heavy Whipping Cream


  1. Heat olive oil in a large saucepan over medium heat; cook and stir chicken, onion, and garlic into the hot oil until chicken is no longer pink in the center and the juices run clear, 10 to 15 minutes. Place in a Dutch Oven or Stock Pot.

  2. Mix Great Northern beans, chicken broth, green chiles, salt, cumin, oregano, black pepper, and cayenne pepper into chicken mixture into the stock pot; bring to a boil. Reduce heat and simmer until flavors have blended, about 1 Hour.

  3. Remove chili from heat; stir in sour cream and whipping cream until incorporated.

Down Home Cornbread


  • 2 Cups Cornmeal
  • 2 1/2 Cups Half N Half
  • 2 Cups All-Purpose Flour
  • 1 Tablespoon Baking Powder
  • 1 Teaspoon Salt
  • 1 Tablespoon Sugar(optional)
  • 2 Eggs
  • 1/2 Cup Vegetable Oil


  1. Preheat oven to 400 degrees F. In a small bowl, combine cornmeal and milk; let stand for 5 minutes. Grease a 9×13 inch baking pan or 13 inch cast iron skillet
  2. In a large bowl, whisk together flour, baking powder, salt and sugar. Mix in the cornmeal mixture, eggs and oil until smooth. Pour batter into prepared pan.
  3. Bake in preheated oven for 30 to 35 minutes, or until a knife inserted into the center of the cornbread comes out clean.
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