Corn Bread

I love cornbread.  It is a go to side dish at our house, and definitely isn't new here on the blog.  

However, I have three recipes, and two have been posted here before.  I thought it was time to consolidate, and explain my reasonings.

The first recipe (Creamed Corn Bread) is best.  It is moist, has great flavor and texture, makes for a better leftover, and overall we like it the most.

The second version (Corn Bread) I did away with completely until I found myself reverting back to it for certain recipes.  For example, I prefer it if the cornbread is paired with something else (like in this cornbread taco bake recipe), as opposed to being eaten alone.  It also works perfectly for any recipe that calls for a boxed corn bread muffin mix; (just omit the liquid ingredients and you've got the same thing).  If you don't have creamed corn to make the first version, this is the next best thing. 

The third version (Dry Corn Bread Mix) is excellent for camping/vacations.  You can toss everything in a bag and just add water when ready to bake.

Creamed Corn Bread

1 c. cornmeal

1 c. all-purpose flour

1/3 c. sugar

1/3 c. butter, melted

1 Tbsp. baking powder

1/2 tsp. talk

3 eggs

1 can cream-style corn

Combine cornmeal, flour, sugar, baking powder and salt; stir to combine.
Puree creamed corn in food processor or blender until smooth.
Whisk eggs lightly and add to creamed corn.
Pour corn/egg mixture into dry ingredients; stir until well blended.
Pour into greased 8x8" or 9x9" pan.
Bake at 400 degrees for 25-30 minutes or until toothpick comes out clean.
Serve warm or at room temperature with honey butter.

Corn Bread
1 c. flour
4tsp.  baking powder
1 c. corn meal
1/4 c. sugar
3/4 tsp. salt
2 eggs
1/4 c. butter or shortening
1 c. milk

Combine dry ingredients and mix.
Add eggs, butter and milk, beating with a fork until barely smooth.
Pour into 8x8" or 9x9" greased pan.
Bake at 425 degrees for 20-25 minutes.

Dry Corn Bread Mix
1 c. flour
1 c. cornmeal
4 tsp. baking powder
1/3 c. sugar
3/4 tsp. salt
1/4 c. butter powder
3 Tbsp. powdered milk
2 Tbsp. powdered eggs
1 1/3 c. water

Combine all ingredients except water and mix.
When ready to make, add water and mix until barely smooth.
Pour into greased 8x8" or 9x9" pan.
Bake at 400 degrees for 25-30 minutes.

Coconut Cream Berry Polenta

Step aside oatmeal, there's a new hot breakfast in town.  Polenta.
It may sound sketchy at first, but trust me, this delicious berry breakfast is packed full of flavor.
I've long since discovered the magical happenings of cooking any hot breakfast in milk rather than water, and this one takes it one step further.  Coconut milk provides sweetness and texture, which pairs perfectly with berries of any kind.  Sprinkle some toasted coconut over the top and you are good to go.

Coconut Cream Berry Polenta

Recipe modified from Edible Perspective

1 c. polenta (I use this)

1 1/2 c. water

1 1/2 c. coconut milk

1 Tbsp. coconut oil

1 Tbsp. honey

1/2 tsp. salt

3/4 c. toasted flaked coconut

berries of choice

In a medium sized pan, bring water and coconut milk to a simmer over medium high heat.

Whisk in polenta.

Reduce heat to low, cover, and cook for 5 minutes.

After cooking, whisk in the coconut oil, honey, and salt.

Ladle into bowls and top with berries, toasted coconut, and extra coconut milk.

Cornbread Taco Bake

We love tacos.  We love cornbread.  This one pot wonder was a no brainer for us.  Hearty, satisfying and easily put together, this is a great go to all through the fall and winter months.

The original recipe called for a ranch dressing drizzled over the top (no thank you), so we opt for fresh pico or restaurant style salsa instead.  Delicious.

We also switched out the rotisserie chicken with ground beef, and added a home made cornbread crust, rather than the store bought kind.  

Cornbread Taco Bake

Recipe modified from Barbara Bakes

FILLING:

1 lb. lean ground beef

1/2 onion, chopped

1 jalapeno pepper, chopped

1/4 c. chopped cilantro leaves

1/2 tsp. salt

1/2 tsp. cumin

1/4 tsp. black pepper

14.5 oz. can diced tomatoes with green chilies

CRUST:

1 c. flour

1 c. corn meal

4 tsp. baking powder

1/4 c. sugar

3/4 tsp. salt

2 eggs

1/4 c. olive oil

1 c. milk

TOPPINGS:

1 1/2 c. cheddar and pepperjack cheese blend

3 c. shredded romaine lettuce

1 c. chopped tomatoes

salsa

sour cream

Brown beef and onion in large skillet over medium heat.

Add jalapeno, cumin, salt and pepper, and continue cooking until beef is done.

Stir in cilantro and tomatoes and heat through.

Meanwhile, add dry ingredients for crust and mix.

Add eggs, oil and milk and whisk to combine.

Remove beef mixture from skillet and wipe out with a paper towel.

Spray skillet with Pam, and pour cornbread mixture in.

Spoon beef mixture evenly over cornbread and sprinkle with cheese.

Bake at 400 degrees for 20 minutes or until golden brown.

Cut into wedges.

Top with desired toppings.

5 Grain Cereal

I grew up on oatmeal and germade.  Surprisingly, I also grew up hating both of them.  As a mother, I understand completely why my own served it to me regularly.  Cheap, filling and so much better for you than the alternative cold "sugar" cereal.

I have been experimenting with different hot cereal variations to try and find something that I personally like.  This is my favorite option so far, which completely came as a shock to me since it has the same texture/consistency as germade.  But the flavor is SO much better!  I also like the fact that it uses grains that I typically don't consume very often.

5 Grain Cereal

Recipe from Blendec

1 c. oat groats

1/2 c. millet

1/2 c. barley

1/2 c. brown rice

1/2 c. cornmeal

Add all ingredients to blender in order listed.

Press "speed up" to Speed 4, let run for 10-12 seconds, and press "pulse" to stop.

**If you don't have a blendtec, just blend it up until it is cornmeal consistency

To prepare hot cereal:

Whisk 1 c. water per 1/3 c. cereal in a saucepan.

Reduce heat, ans simmer for 3-5 minutes until thickened.

I like mine with a drizzle of honey, fresh fruit and milk.

Store unused cereal in the freezer to maximize shelf life and nutrient level.

Whole Wheat Blender Pancakes

No need to grind your own wheat flour - just pour whole wheat berries into the blender (with liquid).

This is easy with minimal cleanup.

Whole Wheat Blender Pancakes

1 1/2 c. milk

3/4 c. whole wheat kernels

1 Tbsp. butter

1/4 c. corn meal

2 Tbsp. brown sugar

2 eggs

1 Tbsp. baking powder

In a blender, liquefy milk and wheat for 4 minutes.

Add corn meal, brown sugar, eggs and margarine, beat for 30 seconds.

Add baking powder and pulse to combine.

If mixture is too thin, you can add 1-2 Tbsp. flour.

Cook pancakes on a hot griddle.

Cheese-Stuffed Mexican Chicken

This had a lot of good flavors, and wasn't soggy (like I thought it would be).  The cornmeal forms a delicious, crunchy crust.

And all of the liquid from the tomatoes reduces by the time cooking is over so you are left with a perfectly thick tomato base for dipping.

And do you see the cheese oozing out?  YUM! 

We served ours with steamed veggies and Parmesan Polenta.  Creamed Cornbread would be another great option.

Cheese-Stuffed Mexican Chicken

Recipe adapted from Good Housekeeping

6 oz. Pepperjack cheese

4 boneless, skinless chicken breasts

1/4 c. flour

1 1/4 tsp. salt

1 egg

1/4 c. milk

3/4 c. yellow cornmeal

1 Tbsp. vegetable oil

1 can diced tomatoes with green chilies

1/2 c. hot or mild salsa

Cut half of the cheese into 4 slices; shred the remaining half.

Make a horizontal cut in meatier part of each chicken breast to make a deep pocket.

Place 1 slice of cheese in each pocket, folding or breaking apart if necessary.

Assemble 3 dishes on the counter.

Place the flour in one dish, the egg and milk in another, and the cornmeal in the last.

Salt and pepper each chicken breast.

Dip each breast in flour mixture, turning to coat.

Then dip each into the egg mixture, covering completely.

Finish by dipping into cornmeal mixture, coating evenly - shake off excess and set aside.

In large non-stick skillet heat oil over medium-high until very hot.

Add chicken and brown on both sides, about 5 minutes.

Move chicken to outside edges of skillet and pour tomatoes and salsa in the center; stir to combine.

Replace chicken breasts over tomato mixture.

Heat to boiling over high heat, then reduce to medium and simmer, uncovered, for 15 minutes.

**I was using really big chicken breasts so I actually put the lid on to help it cook faster - it took me 15 minutes with the lid on**

Sprinkle shredded cheese on top and place under broiler until melted and browned.

**If you used a lid, you will need to place the skillet under the broiler for a few minutes to crisp up the cornmeal mixture before adding cheese.  Once crisp, add cheese and put back under broiler.**

Cornmeal Pan Rolls

These are a good alternative to everyday dinner rolls.  The cornmeal makes them a little... grainy... is that the right word?  Yes, grainy, but in a good way.

Cornmeal Pan Rolls
Recipe from Taste of Home

2 1/2 c. all-purpose flour
1/2 c. cornmeal
2 Tbsp. sugar
1 pkg. active dry yeast
1 tsp. salt
1 c. water
3 Tbsp. butter, divided
1 egg, beaten

In a large bowl, combine the flour, cornmeal, sugar, yeast and salt.
In a saucepan, heat water and 2 Tbsp. butter to 120-130 degrees.  Add to dry ingredients; beat until moistened.
Add egg; beat on medium speed for 3 minutes. 
Knead for 6-8 minutes (or just use your kneading blade in your mixer).
Place in a greased bowl, turning once to grease top.
Cover and let rise until doubled, about 1 hour.
Punch douh down.  Turn onto floured surface; divide into 18 pieces.
Shape into balls, and place in a greased 9x13" baking pan.  Cover and let rise until doubled, about 30 minutes.
Bake at 400 for 15-20 minutes, or until golden brown. 
Melt remaining butter and brush over rolls. 
Cool on wire racks.