Chronicles of a Late Bloomer

Cold, gloomy weather over the weekend prompted a “Big Chili Night” when the Record Store Romeo was over. What originated as a plan for experimenting with homemade white chili turned into two big pots of chili, one a traditional red and one a fancy white. They were both vegetarian with big chunks of tofu and both ultra low fat¹. It was so delicious, and I’m happy to have leftovers since the gloom has lasted through the week on-and-off, too.

At the last Big Chili Night minute, we ditched the idea of leftover rolls in favor of a cornbread recipe I found on the ever-popular interweb.

Here’s the basic recipe.

Yogurt Cornbread

• 1 cup flour
  
• 1 cup cornmeal
  
• 1/4 cup white sugar
  
• 1 tsp baking soda
  
• 3/4 tsp salt
  
• 1 cup plain nonfat yogurt
  
• 2 eggs, beaten
  

I added 1/2 cup applesauce and omitted the sugar for my boyfriend’s dietary needs², and it baked up fine and delicious with the chili. My recipe made 12 generously-sized pieces for 2 WW Points each. Not bad!

I’ve got them individually wrapped in the freezer now, where one slice a day keeps my lunch cold and thaws to a delicious afternoon treat. Best served, though, with gloomy skies, tofu chili and a cute Mexican boyfriend.

1. Aside from what little naturally occurs in the tofu, beans, and corn, the only added fat was cooking spray used to sautee the onions and then whatever shredded cheese we added to the final product. [↩]
2. Sugar gives him migraines. [↩]