We finally had a hint of fall weather in Arkansas recently just before almost-summer temps returned. Mother Nature has a way of playing us that way, doesn’t she? But we all know that it’s coming and we’ll stop fussing about the heat and start to spot the frost on the windowpanes and our nosel. It only takes a little temperature drop to turn our attention to warming our toes and our tummies. For many of us, that tummy warming involves big pots of soups or stews and countless varieties of chilis. We may garnish those with chips and cheese or dunk with a cracker or piece of cornbread — each bowlful calling for its own unique accompaniment in all probability.
This week’s Foodie Friday presents a round up of favorite soups, stews and chilis from some of our ARWB members. You’re sure to find a new one or two to try. Be sure to tell us what deliciousness you discover.
For a little something unique to add to your dining pleasure, whip up a skillet of this Southwestern Pumpkin Cornbread. Yep. That’s right. Pumpkin in your cornbread. And you just thought you had tried all things pumpkin already.
ARWB Soups, Stews and Chilis Round Up with Pumpkin Cornbread {Foodie Friday}
10 servings
Ingredients
1/2 cup unsalted butter
2 cups buttermilk self-rising corn meal mix
8 ounces sour cream
1/2 - 1 teaspoon ground chipotle pepper
1 - 2 teaspoons pumpkin pie spice
1 - 2 Tablespoons chopped jalapeno pepper
1 cup cream style corn
3/4 cup pumpkin puree
2 eggs, beaten
1 cup finely grated cheddar or fiesta cheese blend
Instructions
Preheat oven to 350 degrees.
Place butter in a 10-inch skillet and melt in the oven while the oven is preheating.
In a medium bowl, mix remaining ingredients in order listed. After skillet is hot and butter has melted, pour most of the butter into the cornbread batter. Leave just enough in the skillet to coat the bottom.
Pour batter into the skillet and bake 40-45 minutes until the top springs back when touched.
Serve warm with butter or whipped honey butter.
Notes
Adjust the ground chipotle and jalapeno to suit your tastes.
I don't put sugar in my cornbread -- heresy in the South for sure --if you feel the need for sweet, I suggest adding in sorghum, molasses, maple syrup or honey for an added depth of flavor that shouts out fall.
