Sauce will be canned fire roasted maters from the garden, we can them whole with the skin on. The immersion blender makes quick work of removing the skins.
Everything else but the beans into the party... (Fresh ground cumin and coriander, chili powder, bay leaves, paprika, and just a hint of cocoa powder) Now to process a load of scraps I picked up in town...(this score hopefully leads to a bunch of white oak cut offs!!!!!)
Loaded the house and got the pallets cut up... Now to get the cornbread done. I soaked the cornmeal overnight in buttermilk.... Then added some sweet corn from this summer... Getting the pan warmed up. (The firebrick never leave the oven.) Waiting for it to cool off.....
Was worth the wait, cornbread slid right out of the pan with just a hint of crispy. Best cornbread I ever made.