Cornbread (and Bison Chili)

The success of the Homemade English Muffins, had me wanting to explore the Bread Baker’s Apprentice even more.  It being winter (a relative term in Southern California), a dinner of Chili and Cornbread seemed like a good idea.  The BBA cornbread is no Jiffy Mix cornbread though.  It takes 2 days to make and has a special ingredient full of win.  Yes, the love of hipsters from SE Portland to Williamsburg, Brooklyn…Bacon!

The night before baking, I started a soaker of polenta and buttermilk.  After soaking overnight the rest of the ingredients are mixed together and crumbled on top, 10 slices of thick cut bacon.

In the spirit of trying to eat locally and ethically, I picked up a pound of ground bison at the Hollywood Farmers Market.  With this I made a simple red bean and meat chili to have alongside the cornbread.  Both were excellent, especially as leftovers the next couple days (though the chili did outlast the cornbread).

I made this almost a month ago, so unfortunately the details of the cooking/baking are a little short.

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