It's Getting Chilly Outside, making White Chicken Chili and Cornbread

It's chilly and rainy outside here in central Ky. So what a perfect morning to start some White Chicken Chili in the Crock-Pot for dinner. There's nothing like a hot bowl of soup with a slice of homemade cornbread on the side. This is one of my favorite soups to make. This is a very hardy soup with lots of beans and chicken, and our cornbread is a sweeter version than most. #chili #cornbread White Chicken Chili: 1 medium to large white onion 3 cloves garlic 1 tablespoon olive oil 3 pints or 4 cans of white navy beans 2 cans 4oz green chilis 1 teaspoon salt 1 teaspoon oregano 1 teaspoon black pepper 1 teaspoon cumin 32oz chicken stock or broth 2 chicken breast or about 2 pounds Cut up garlic and onion in a skillet cooking in olive oil just until onions turn translucent, couple of minutes. When they are finished add them and all other ingredients to your slow-cooker and stir. Set your slow-cooker on low for 8-10 hours or on high 2 hours and then on low for 4-6 hours. Around an hour before serving go on and shred your chicken as place it back in your slow-cooker and let cook for the rest of the time. Cornbread: Pre-Heat oven to 400°F or 204°C 1/4 cup of butter 1 cup flour 1.5 cup corn meal 1tablespoon baking powder 1/2 cup sugar 1 plus 1/4 cup milk 2 eggs stirred a pinch Set your 2 eggs to the side and go on and melt your butter either in a skillet or in another pan in the stove while it is pre-heating. Combined all other ingredients then crack eggs in a separate bowl and mix the yoke and white together. Then add eggs to other ingredients and mix in a little. Take melted butter and use some of it to coat what ever pan or skillet you are using to cook your cornbread in. Combined the rest of your butter in your batter mixing well. Pour batter into your buttered pan and cook for around 25 minutes