For the cornbread, I found a recipe from Allrecipes.com that is to die for. It's a sweet cornbread and was very moist. I also thought the name was cute - Grandmother's Buttermilk Cornbread.
"Farm Hands" Fat-Free Chili 2 packages ground turkey
¼ cup sesame oil
4 cloves garlic, minced
1 tablespoon fresh ginger root, grated
1 tablespoon red peppers, crushed
2 medium green bell peppers, sliced
1 can (14-½ ounce) kidney beans
1 can (12 ounce) tomato paste
1 can (14-½ ounce) tomatoes, crushed
1 large yellow onion, chopped
1 tablespoon dried basil
3 tablespoons cayenne pepper
2 tablespoons coarse ground black pepper
¼ cup Worscestershire sauce
¼ cup hot sauce
2 tablespoons paprika
2 cups water
1 can beer (for the cook, or the chili) (optional)
2 cups grated sharp Cheddar cheese (optional)
2 cups oyster crackers (optional)
In a skillet heat oil and sauté garlic, red pepper and ginger for 2 minutes at high heat. Add turkey and brown until turkey is no longer pink (3 to 5 minutes). Do not cover.
In a 6-quart stockpot, add browned turkey, tomato paste, crushed tomatoes, all remaining spices, sliced green pepper, chopped onion and beans. Add 2 cups of water; bring to boil, stirring frequently.
Simmer covered for 1 hour over low heat (add beer now or drink it). Serve with grated sharp Cheddar cheese and oyster crackers.
Grandmother's Buttermilk Cornbread
1/4 pound butter
2/3 cup white sugar
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon salt
Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.
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