White Bean Chili and GF Cornbread

I made this chili so mild for the benefit of my toddler that it should rightfully be considered plain old soup.

3 lb. boneless chicken breast
2 boxes of chicken stock
2 packages of dry white beans
2 large onions
16 cloves of garlic, minced
8 tsp. of cumin
4 tsp. oregano
1 package of frozen corn

1. Soak the beans overnight, then cook them according to the instructions on the package.
2. Strain the beans and put them in a giant pot.
3. Cook the chicken breast, and chop or shred it. Add it to the pot.
4. Cook the onions, garlic, herb, and spice. Add to the pot.
5. Add the corn.
6. Simmer it on low heat until you feel like it is done.

The recipe for Southern Wheat-free Cornbread comes from the Moosewood Restaurant Daily Special, which is not a Mollie Katzen book.

2 c. yellow cornmeal
1/2 c. boiling water
1 T sugar
1 t salt
2 t baking powder
1 t baking soda
1 large egg
2 T vegetable oil
1 1/4 c. buttermilk

Preheat oven to 375. Oil baking pan. Stir together 1/2 cup cornmeal and boiling water. Stir.

Sift remaining cornmeal, sugar, salt, baking powder, baking soda.

Beat egg into cornmeal mush. Stir in oil. Whisk in buttermilk. Add liquid ingredients to dry. Whisk just until smooth and pour into oiled pan.

Cook 25 to 30 minutes and cool about 20 minutes before serving.