This week's smoky chilli beef with black beans is lifted to a whole other level of winter comfort when it's served with a side or topping of just-baked, home-made cornbread.
It takes all of three minutes in the food processor to prepare and you can use it on top of any chilli - meaty or vego - or jazz it up with corn kernels and bacon stirred through or shredded cheese sprinkled on top and serve it on the side of the chilli for dunking.
Warning - this is mountain man (or woman) food. It will fill up cracks you didn't even know existed. Approach with a hearty appetite.
TOO-EASY FOOD PROCESSOR CORNBREAD
Make ahead: the batter can be made a couple of hours ahead and kept, covered
Prep time: 5 minutes
325g fine polenta (regular polenta will be too gritty)
2 tablespoons plain flour
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon sweet paprika
1 teaspoon cinnamon
1 tablespoon golden syrup
2 eggs, whisked
Oil or butter for greasing if baking separately
Preheat oven to 180C.
Place all ingredients (except oil/butter) in a food processor and blitz for 2-3 minutes, scraping down the sides until you have a smooth batter.
If you want to use this to top the smoky chilli beef or another dish of chilli, empty a litre of cold or room-temperature chilli into a baking dish that will take 1.5 litres (approx 15x25cm) and pour the batter on top. Bake for approximately 30 minutes or until golden brown and puffy. Use a sharp knife or skewer to test that the batter is cooked through and the chilli is piping hot.
Serve by scooping out the chilli and hunks of the cornbread for each person. Some guacamole or just a green salad would go well on the side.
To make this cornbread as a side dish, grease or butter a 1 litre baking dish (approximately 15 x 20cm) and pour the batter in before baking for 20-25 minutes or until a skewer or knife tests clean. Best served warm, for ripping and dunking.