As if being an award-winning country singer isn't enough, Trisha Yearwood is also a bestselling cookbook author and devoted home chef. Here, she makes recipes from her new Southern cookbook, "Home Cooking with Trisha Yearwood," including fancy chili and sour cream cornbread.
Recipe: Fancy chili (on this page) Recipe: Sour cream cornbread (on this page)In a large saucepan, heat the oil over medium heat. Add the garlic and green onion and cook for about 1 minute. Add the ground beef and cook until browned, about 5 minutes. Stir in the chili powder until fully combined. Add the tomatoes, beans, bell pepper, carrot, brown sugar and salt.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer the chili for 15 minutes. Serve over white rice.
Cook's note: For a large party, double the beef.
Makes 4 servings
Preheat oven to 450 degrees. Spray a well-seasoned 10-inch cast-iron skillet with cooking spray.
In a medium mixing bowl, combine the cornmeal mix, creamed corn, sour cream, oil and eggs. Pour the mixture into the skillet and bake for 30 minutes, or until lightly brown.
Makes 8 servings
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