Mesquite Blue Cornbread by Teresa Romero
This recipe is part of the Indigikitchen On the Road series funded in part through the MIT Solve Indigenous Communities Fellowship and the Robert Wood Johnson Foundation Culture of Health Leaders Fellowship. This submission is from Teresa Romero on Chumash territory.
Mesquite Blue Cornbread
Ingredients:
2 eggs
4 Tbsp avocado oil
1 1/2 cups coconut milk (can substitute other milk)
1 1/2 cups blue corn meal
1 cup mesquite flour
2 tsp baking powder
1 tsp salt
Instructions.
1. Preheat oven to 375 °F
2. In one bowl, stir together eggs, milk, and oil
3. In a separate bowl, mix blue cornmeal, mesquite flour, salt, and baking powder.
4. Combine the wet and dry ingredients thoroughly and pour into a parchment paper lined baking pan. (You can use a cast-iron or glass pan for this.)
5. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
6. Allow to cool for about 5 minutes before cutting. Serve warm and enjoy!
Alex Guarnaschelli Makes Cast Iron Skillet Cornbread | Alex's Day Off | Food Network
We know what your Thanksgiving lineup is missing — Cast Iron Skillet CORNBREAD!
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Cast Iron Skillet Corn Bread
RECIPE COURTESY OF ALEX GUARNASCHELLI
Level: Easy
Total: 55 min
Prep: 15 min
Inactive: 15 min
Cook: 25 min
Yield: 8 to 10 servings
Ingredients
1 1/4 cups coarsely ground cornmeal
3/4 cup all-purpose flour
1/4 cup granulated sugar
1 teaspoon kosher salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1/3 cup whole milk
1 cup buttermilk
2 eggs, lightly beaten
8 tablespoons unsalted butter, melted
Directions
Preheat the oven to 425 degrees F and place a 9-inch cast iron skillet inside to heat while you make the batter.
In a large bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, and baking soda. Whisk in the milk, buttermilk, and eggs. Whisk in almost all of the melted butter, reserving about 1 tablespoon for the skillet later on.
Carefully remove the hot skillet from the oven. Reduce oven temperature to 375 degrees F. Coat the bottom and sides of the hot skillet with the remaining butter. Pour the batter into the skillet and place it in the center of the oven. Bake until the center is firm and a cake tester or toothpick inserted into the center comes out clean, 20 to 25 minutes. Allow to cool for 10 to 15 minutes and serve.
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Alex Guarnaschelli Makes Cast Iron Skillet Cornbread | Alex's Day Off | Food Network
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Fallout Cookbook: Carol's Mystery Meat Stew And Blue Cornbread Muffins
Also known as Vault-Tec's Meaty Chili, Carol's Mystery Meat Stew is different from any chili I have ever made find out if that's a good or bad thing at the end of the video. And what's chili without some corn bread so I also did the Blue Cornbread muffins from the Fallout Cookbook.
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Ingredients:
Chili
1 Whole fresh plablano pepper, seeds and stem removed
1 large yellow bell pepper, halved and seeded
1 Large red bell pepper, halved and seeded
1 med yellow onion, quartered
Olive oil for brushing
1 pound ground beef
1 pound ground lamb
2 tea salt
1 tea pepper
2 1/2 TBS ground cumin
3 TBS chili powder
1 TBS brown sugar
2 TBS ground coffee
1 TBS ground Fenugreek
2 tea Worcestershire sauce
4 garlic clove, minced
1 jalapeno seeded and diced
One 15,5-ounce can red kidney beans
one 28-ounce can diced tomatoes
3 bay leaves
Muffins
1 1/4 cups finely ground blue cornmeal
1 cup all-purpose flour
1 TBS baking powder
1 tea salt
1/2 tea ground turmeric
1 tea ground cumin
2 tea ground coriander
1/3 cup melted butter
1 cup buttermilk
1 egg
1/2 cup sugar
1/4 cup honey