Tuesday, July 7, 2009

Let's Get Corny!

Meet my side dish to those ribs you saw on my last post!

So moist and corny and those onions and pepper were such a tasty addition. Almost like eating a veggie side dish rather than a bread with dinner. Since I got this from King Arthur's Flour blog site called baker's banter....you can see their pictorial instructions if you like in their link. Why recreate the wheel right?

Instead of the *onions and peppers called for in the recipe...I did a little convenience thing and used this:

Some days....you just don't wanna bother....also going and getting a handful from the salad bar is good too!

Skillet Cornbread

adapted from Baker's Banter they called it Sopa Paraguaya

1 tablespoon butter
1 tablespoon corn or vegetable oil (I used some leftover bacon grease from breakfast)
1 cup diced onion* (see note above)
1/4 cup diced red bell pepper*
1/4 cup diced green bell pepper*
1 1/2 cups cornmeal
1 cup milk
2 tablespoons sugar
1/2 cup cottage cheese; low-fat or nonfat are fine
2 large eggs
1 teaspoon salt
1 tsp. chipotle chili powder
1/4 to 1/2 teaspoon coarsely ground black pepper, to taste
2 teaspoons baking powder
1 1/2 cups fresh or frozen corn kernels
1 cup grated Monterey Jack or pepperjack cheese

Saute the first five ingredient in cast iron skillet. Cook until translucent, don't brown them. Remove veggies from skillet to cool. You will reuse the skillet to bake the cornbread.

In a large bowl, combine the cornmeal and milk. Stir in the sugar, cottage cheese, eggs, salt, chili powder, pepper, and baking powder.

Stir in the corn kernels and cooled onion mixture.

Stir in the cheese, and then transfer the batter to the prepared pan. If you're using the same skillet in which you sautéed the vegetables, grease it again, using non-stick vegetable oil pan spray or shortening (I, of course used the bacon grease again!)

Bake for 40 to 45 minutes (in a 9" x 9" pan), or 30 to 35 minutes (in a 10" cast-iron skillet), until the center feels set when lightly touched with your finger, and the edges are beginning to brown.

Remove from the oven, cut in squares or wedges, and serve warm. Warning, this bread is going to be really moist, the first piece may not cooperate with you!

Cornbread on Foodista

1 comment:

Donna-FFW said...

Cornbread looks absolutely delicious. Never tried to make it with cottage cheese.