Cheesy Cornbread
3/4 cup yellow corn meal
3/4 cup flour
2 tsp. baking powder
1 tsp. salt
3 eggs
2/3 cup buttermilk
1/4 cup corn kernels, fresh, frozen or canned
1/3 cup melted butter, coconut oil, shortening or vegetable oil
1 cup shredded sharp cheddar cheese
1 small jalapeño, sliced thinly (optional)
2 Tbsp. butter, bacon grease or lard
Preheat oven to 400º
In a large bowl, combine cornmeal, baking powder and salt. Stir to blend well. In a medium-sized bowl, beat the eggs until blended. Stir in the buttermilk, corn, butter or oil and 1/2 cup of the cheese. Put the butter, bacon grease or lard in an 8 or 9-inch black iron skillet or a skillet with an oven proof handle. Heat in oven until melted. Remove from oven and swirl the fat around to coat the bottom or sides of the skillet. Add the liquid ingredients to the dry ingredients and mix until just blended. Pour the batter into the hot skillet and sprinkle with remaining cheese. Bake until the bread is golden brown and shrinks slightly from the edges of the skillet – 20 to 25 minutes. Cut into wedges and serve with butter or maple syrup or both.
Corn Maque Choux
2-3 Tbsp. olive oil
1/2 cup diced onion
1/3 cup diced red bell pepper
1/3 cup diced celery
3 cups corn kernels, fresh, frozen or canned
1/2 tsp. cayenne
1/2 cup white wine or water
1 medium tomato, diced
1 tsp. salt
Dash black pepper, optional
3 Tbsp. whipping cream
2 Tbsp. shredded fresh basil or 2 tsp. dried
Heat oil in heavy saucepan or black iron skillet. Add onion and cook over low heat until softened, 8 to 10 minutes, stirring occasionally. Raise the heat to medium, add the celery and bell pepper and cook 5 minutes more. Stir in the corn kernels and cayenne and cook until the corn begins to stick to the bottom of the pan, about 10 minutes. Pour in the wine or water and scrape up the corn from the bottom of the pan. Add tomato, salt and pepper to taste. Mix well. Cover and cook over low heat until tomato has softened, 8 to 10 minutes. Remove from heat, stir in the cream and basil.
4 servings.
Correction:
In the canned Apple Pie Filling recipe, published a few weeks ago, we failed to include the 10 cups of water required to complete the process. We apologize for the error.
