Recently having had two wonderful chili dishes over the past few months has inspired me to bring the scent and spice of chili into my home kitchen. There is nothing quite as warm and savory as the smell of chili wafting through the house on a winters eve. With Alex’s mom visiting from France I thought it would be nice to prepare a comfort food the whole family can enjoy. Today being Christmas seemed like the appropriate time to take out the pots and baking tins.
Being the huge spice lover that I am I was a bit saddened to not have chili’s on hand but figured all would turn out spicy enough thanks to my trusty stock of jalapeños (which I most often put in my morning green juice).
It’s a warm and gorgeous day here in Venice Beach, so we plan to fuel our bodies with chili and cornbread and head for a hike. I hope you all enjoy the Holiday festivities and get an opportunity to make this chili and step out for some of natures glorious fresh air.
Today I am reminded over and over again that the best gifts are already in my life. I can’t help but to feel a huge sense of gratitude for family, friends, health, happiness, nature, home and all of you out there who make up this beautiful community. Sending heaping servings of love and joy to you and yours!
- 1 cup plain almond milk
- 1/4 cup vegan margarine melted
- 2 tablespoon pure maple syrup
- 2 teaspoon apple cider vinegar
- 1 cup stone-ground cornmeal (I use bob’s red mill)
- 1 cup all-purpose gluten free flour
- 1/4 cup coconut palm sugar or maple sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 cup fresh corn kernels
- Preheat oven to 375 degrees. Line your muffin tin with papers.
- Whisk together almond milk, margarine, maple syrup, and vinegar in small bowl. Whisk together cornmeal, flour, sugar, baking powder, and salt in separate bowl. Stir wet mixture into dry mixture. Fold in corn kernals.
- Divide batter among prepared muffin cups and bake 20 minutes. Cool 10 minutes in pan. Serve warm with a dollop of margarine and salt!