Jay was here again for dinner, although this was a bit too spicy for him. I could cut back on the chili powder for him. This is so quick to make, and Larry absolutely loves it, especially leftover.
The corn bread requires an overnight soak for the cornmeal and buttermilk. I decided to experiment and only soaked it for two hours. It was still delicious but I still had the same issue with it needing extra time to cook. This time I cooked it in cast iron, and I think it was better this way. I also added diced jalapeño pepper again.

• Spicy Two-Bean Vegetarian Chili (Bon Appétit, November 2002)
• Corn Bread (The Bread Baker’s Apprentice, p. 151)