Pepper Sour Cream Cornbread

Preheat your oven to 400°

In a medium bowl, whisk together these dry ingredients:

1c unbleached all purpose flour

3/4c corn flour

1/4c toasted oat flour

1T ground chia and flax seed

3-1/2t baking powder

1/2t baking soda

1t Himalayan pink salt

2t ground cumin

In another bowl, whisk together the sugar and wet ingredients. Whisk and let stand until the sugar dissolves, then whisk again:

2/3c organic cane sugar

1/3c finely chopped poblano pepper

2-3T finely chopped red bell pepper

3/4c full fat sour cream

1/3c single source EVOO

2T apple cider vinegar

1 lg. free range egg

1/4c water 

Pour the wet ingredients into the dry bowl, combining with a silicone spatula. When mixed, but not over-mixed, pour all of this into an oiled 9" cast iron pan. Bake for 25 minutes or until a toothpick inserted near the center comes out clean. Let cool a little before cutting into wedges. This goes great with soup or a big bowl of steamy, beef, bean and vegetable chili. . .Lin

Onion-Oat-Cheddar Cornbread (gluten-free)

In a big mixing bowl, whisk together:

• 
  2T ground chia and flax seed
• 1T turbinado or brown sugar
• 2T dry onion soup
• 2t baking powder
• 1c grated cheese
• ½c rolled oats
• 1c corn flour

In another bowl, whisk together:

• ½c sliced green onion
• ½c half and half
• 1t white vinegar
• ¼c EVOO
• 2lg eggs

Preheat the oven to 425°. Rub a cast iron skillet with EVOO and put it in the oven to preheat. Meanwhile pour the egg mixture into the dry ingredients and blend well with a wooden spoon. When the oven is ready, take the skillet out and pour in the batter. Bake for 15 minutes or until the top springs back when touched. If it needs a little more baking time, shut the oven off and leave it for another 5-10 minutes before removing to cool. This is great with chili or a hearty soup. . .Lin

Salsa Corn and Oat Quick Bread

1 c quick rolled oats

1½ c corn flour

1 t baking soda

1 t baking powder

2 T raw sugar

1 T cumin

1 egg

¾ c salsa

8 oz. corn

½ c sour cream

⅓ c vegetable oil

⅛ c capers, chopped olives or jalapenos

Preheat your oven to 350⁰.  Combine the dry ingredients in a large bowl.  Do the same with the next group in a medium bowl.  Mix each very well, separately.  Pour the wet ingredients into the dry bowl, mixing quickly, but just until incorporated, don't over mix.  Pour into a buttered 9x9" glass pan or an 8-9" seasoned cast iron pan.  Sprinkle the top with a some smokey salt flakes, or some turbinado sugar to bring out the sweetness of the corn.  Bake for 45 minutes.  Cool to room temperature before cutting.

This would go great with chili, soup or grilled meat and vegetables.  I'm also considering letting it dry, cutting it into cubes and using it with crusty bread cubes as stuffing for our Thanksgiving turkey.  Gobble, gobble! . .Lin

Chili Cornbread Salad

I saw this recipe posted by a friend of a friend on Facebook.

It's not exactly healthy, but it reminds me of a spicy, Mexican version of an old classic, The Seven Layer Salad.  It would be a good make-ahead salad

for a busy day, or to take to a potluck.

Normally when I see a recipe that gives me an idea, or takes me down a different path, I make so many changes, it's not even recognizable when the

recipes are compared.

This one pretty much has it all. . .And Bacon!!

I'll make this and probably not change a thing!

Chili Cornbread Salad  - recipe -  Taste Of Home

Broccoli-Sausage Cornbread Bake

12oz. breakfast sausages

1 med. yellow onion

1 box cornbread mix

1/2-1t finely ground black pepper

2 eggs

1/2-1c half and half
1-2T vinegar

1 4oz. jar chopped pimentos + liquid

1# frozen, chopped broccoli

4oz. sliced Velveeta cheese

2-4oz. fresh grated parmesan cheese

Cut each sausage into 6 pieces.  Combine with chopped onion in a non-stick pan, over medium heat until nicely browned.  While this is happening, whisk together the next 6 ingredients in a medium size bowl.  The vinegar and half-and-half make a rich buttermilk that amplifies all the flavors. 

Pour-spread 1/3 of this in the bottom of a buttered 9x13" glass pan.  Cover this with the sausage and onion.  Make the next layer with the chopped broccoli and cheese.  Add more water if needed, to make the cornbread mixture pourable then pour this over everything in the baking dish.  Bake at 375° for 15-25 minutes until the top is lightly brown and an inserted toothpick comes out clean.  Since the cornbread mixture is sweet, I drizzled some Spicy Cilantro-Garlic Mayo over this before serving.  Ohhh, it was good! . . . Lin

Oat Cornbread (gluten-free)

1c quick cooking oats

1+c corn flour

2T raw sugar

1t baking powder

1/2t ground red and black pepper

1/4-1/2t salt

1 can corn - drained

optional - - 2oz. capers - or -

(some chopped canned jalapeños)

1 egg

1/3c liquid coconut oil

1c half and half

1T vinegar

Stir together the first 6 ingredients in a medium bowl.  Add the corn and capers (or jalapeños) and stir again.  In a smaller bowl, combine the remaining 4 ingredients well, pour into the bowl and stir all together until mixed.  Pour into a round or square, buttered baking dish and bake in a preheated 375°oven for 30 minutes or until the center holds its shape when touched.  Wonderful with chili or a vegetable casserole. . .Lin

Gluten Free Oat-Flax Cornbread

1½c corn flour

½c rolled oats

½c ground flax seed

½t sea salt

3t baking powder

3T sugar

1c buttermilk

2 eggs

½c vegetable oil

Combine all dry ingredients together in a medium size bowl, stirring well. Whisk together the 3 remaining ingredients in a smaller bowl. Add combined wet ingredients to the dry ingredients. Stir, only until everything is blended. Pour into well buttered 9x13” glass pan. Bake at 375° for 20 minutes. Cool slightly before cutting. . .Lin

Hillshire Farm Lit'l Smokies and Black Beans

1 can  black beans, rinsed and well drained

1 pkg  Hillshire Farm Lit'l Smokies

Heat the beans and Lit'l Smokies together, add a little barbecue sauce - Done!

shown here with 'Recycled Cornbread' and
'Red, White and Green Mini-Vegetables.'

both posted here previously. . .Lin

Recycled Cornbread. . .

Oh, now this sounds like a recipe you might want to try, right?  Actually it was better than the first attempt.  We were having soup and salad tonight and only had 2 pieces of cornbread leftover from the other day.  I decided to try expanding on this. . .I crumbled those two pieces of cornbread, then added:

1c    flour

1/2t  baking soda

1/2t  baking powder

1/2t  salt

Mix the following together in a large bowl:

2        eggs

1/4c  vegetable oil

1/3-1/2c  milk

Add the dry ingredients, pour into a greased 8" x 8" pan and bake at 350° 20-30 minutes until the top is light golden brown. . .Lin