By Lillyan Baker

Oh the weather outside is frightful, but the kitchen is so delightful. Warm up with these nostalgic dishes, including vegetable chili, spicy chicken soup and of course, cornbread. Let it snow, because these homemade comforts will not only warm your family, they will warm your heart with memories, too!

Vegetable Chili With Polenta

Yield: 4 servings

3 Tbs olive oil

1 large onion, finely chopped

2 garlic cloves, minced

2 Tbs chili powder

1 1/2 tsp ground cumin

1 14.5-oz. can diced tomatoes with juice

1 15.5-oz. can red kidney beans, drained and rinsed

1 15.5-oz. can cannellini or great Northern beans, drained & rinsed

1 Tbs red wine vinegar

kosher salt and black pepper

1/2 c quick-cooking polenta

1 Tbs butter

green chili or jalapeño salsa, optional

1. Heat the oil in a large skillet over medium heat. Add the onion, garlic, chili powder and cumin and sauté until onions are soft.

2. Add the tomatoes and 1 cup water. Bring to a simmer, partially cover with a lid and cook 10 minutes.

3. Add the beans and return to a simmer. Continue cooking, uncovered, for 15 minutes or until the chili is thick.

4. Remove from heat and stir in the vinegar. Season to taste with salt and pepper.

5. Meanwhile, prepare the polenta according to the package directions; stir in the butter. Season to taste with salt and pepper.

6. Divide the polenta between 4 bowls. Ladle the chili the top. Spoon a little salsa on top, if desired.

Recipe from RealSimple.com.

Spicy Chicken Soup

Yield: 4 servings

1 (7-oz.) can chipotle chiles in adobo sauce

1 tsp olive oil

1 c chopped green bell pepper

1/2 c chopped green onions

1 Tbs bottled minced garlic

1 tsp ground cumin

2 c chopped cooked chicken breast strips

2 (14 1/2-oz.) cans fat-free, less-sodium chicken broth

1 (14 1/2-oz.) can diced tomatoes and green chiles, undrained

1 (11-oz.) can whole-kernel corn with sweet peppers, drained

1. Remove 1 chile from can; reserve the remaining chiles and sauce for another use. Mince chile.

2. Heat the oil in a large saucepan over medium-high heat. Add bell pepper, onions, garlic and cumin; saute 4 minutes or until the vegetables are soft. Stir in minced chile, chicken, broth, tomatoes, and corn. Bring to a boil; reduce heat and simmer 3 minutes.

Recipe from MyRecipes.com.

Grannie’s Cracklin’ Cornbread

Yield: 8 to 10 servings

1/4 c butter or margarine

2 c self-rising cornmeal

1/2 c all-purpose flour

2 1/2 c buttermilk

2 large eggs, lightly beaten

1 c cracklings*

1. Place butter in a 9-inch cast-iron skillet, and heat in a 425° oven 4 minutes.

2. Combine cornmeal and flour in a large bowl; make a well in center of mixture.

3. Stir together buttermilk, eggs and cracklings; add to dry ingredients, stirring just until moistened. Pour over melted butter in hot skillet.

4. Bake at 425° for 25 to 30 minutes or until golden brown.

*1 cup cooked, crumbled bacon (12 to 15 slices) may be substituted for cracklings.

Recipe from MyRecipes.com.