Epimeles

the Pence family cookbook

Recipes Tagged with “cornbread”

Southern-Style Pork Vindaloo with Cardamom Cornbread and Green Beans

main course cornbread curry greenbean pork untested

Ingredients for Pork

  • 12 cloves garlic
  • 1 tbsp. paprika
  • 2 tsp. sugar
  • 1 tsp. salt
  • 1 tbsp. tomato paste
  • 1/2 c. white vinegar
  • 1/4 c. water
  • 1/4 c. vegetable oil
  • 1 medium red onion, chopped
  • 2 lbs. pork tenderloin, cut into medium dice
  • 1/4 tsp. red pepper flake

Preparation

In a blender, combine garlic, paprika, sugar, salt, tomato paste, vinegar, and water, and blend to a smooth paste. In a large skillet, heat oil over medium-high heat. Add onions, and stir until light golden. Add meat and paste, stir well to coat and reduce heat to medium. Stir in red pepper flakes. Cover and cook for about 35 minutes, stirring occasionally. Uncover and check consistency of sauce. If it seems thin, cook over high heat for three to five minutes to thicken.

Ingredients for Green Bean and Thyme Verakka

2 tbsp. coconut oil 1 tsp. mustard seeds 1 tsp. cumin seeds 1 lb. green beans, sliced into 1/4" thick coins 10 sprigs of thyme, chopped 1 tsp. salt

Preparation

Heat oil in a pan over medium-high heat. Add mustard seeds. When they start to pop, add cumin seeds. Stir in beans, thyme, and salt. Stir-fry for about four minutes.

Ingredients for Cardamom Cornbread

1/2 stick unsalted butter, plus more for pan preparation 1/2 c. sugar 1 c. buttermilk 2 eggs 1 c. all-purpose flour 1 1/4 tsp. baking powder 1 c. cornmeal 1 tsp. crushed cardamom seeds 1 tsp. coarsely ground black pepper 1/2 tsp. salt

Preparation

Preheat oven to 375 degrees. Grease a 9" square pan or large cast-iron skillet with butter. Melt butter in the pan or skillet, and stir in sugar. Add the buttermilk and eggs, and stir to combine. Stir in flour, baking powder, cornmeal, cardamom seeds, pepper, and salt. Bake for 30 minutes.

To serve, place a square of cornbread on a plate, spoon pork over the cornbread, and top with a large spoonful of stir-fried green beans.

Garden & Gun, December/January 2012-3


Oyster-Cornbread Stuffing

side dish cornbread oyster stuffing

Ingredients

  • 2 cups low-salt chicken broth
  • 1 sprig sage plus
  • 1 tablespoon thinly sliced sage leaves
  • 1 sprig rosemary
  • 1 pound breakfast sausage, casings removed
  • 1/4 cup (1/2 stick) unsalted butter
  • 2 medium onions, finely chopped
  • 1 1/2 cups finely chopped celery
  • 1/4 cup finely chopped flat-leaf parsley
  • 2 tablespoons finely chopped fresh thyme
  • Kosher salt, freshly ground pepper
  • 4 dozen small shucked oysters in their liquor (about 1 cup liquor)
  • 4 large eggs, whisked
  • 12 cups savory (not sweet) cornbread cut into 3/4" cubes, stale or toasted in a 300° oven until dry

Preparation

Preheat oven to 350°. Combine broth, sage sprig, and rosemary sprig in a small saucepan; bring to a boil. Remove pan from heat and let stock steep until ready to use.

Meanwhile, heat a large skillet over medium heat and cook sausage, breaking it up with a spoon, until cooked through, 7-8 minutes. Using a slotted spoon, transfer sausage to a large bowl, leaving any rendered fat in pan.

Melt butter in skillet; add onions and celery and cook until softened, about 10 minutes. Add onion mixture, sliced sage, parsley, and thyme to bowl with sausage. Mix well; season with salt and pepper. Add oysters with liquor, reserved broth (sprigs removed), and eggs; toss to combine. Add cornbread; toss until well blended and cornbread absorbs most of liquid.

Spoon stuffing into a 3-quart baking dish. If any liquid remains in bowl, drizzle 1/4 to 1/2 cup over to moisten cornbread (amount varies depending on dryness of cornbread). Bake until browned and liquid is absorbed, 1 hour-1 hour 15 minutes, tenting with foil if top gets too dark.

Bon Appetit, November 2011


Goatherd’s Pie

main course casserole cornbread goat untested

Ingredients

Filling

  • 1 lb. ground goat
  • 2 tbsp. vegetable oil
  • 1 lg. onion, minced
  • 2 cloves garlic, minced
  • 1/4 tsp. ground cumin
  • 1 tbsp. chili powder
  • 1/4 tsp. Mexican oregano
  • 1/8 tsp. cinnamon
  • 1/4 tsp. cayenne pepper
  • 2 c. chopped tomatoes (2-3 fresh, 14.5 oz can)
  • 1/4-1/2 tsp. salt
  • 1/4-1/2 tsp. pepper

Crust

  • 1 c. coarse blue cornmeal
  • 1-2 tbsp. flour
  • 1/2 tsp. salt
  • 2 tsp. baking powder
  • 1 egg
  • 1/2-3/4 c. plain yogurt
  • 1 tbsp. vegetable oil

Topping

  • 1 c. plain yogurt
  • 1/4 tsp. salt
  • 1/8 tsp. smoked chili powder
  • 1/4 tsp. Mexican oregano

Preparation

Preheat oven to 450. Heat the oil in a skillet over medium-high heat. Add the meat and cook until it starts browning. Add the onion and garlic and spices and continue cooking until the meat is thoroughly browned. Add the tomatoes, reduce the heat to medium and simmer for 10 minutes. Taste and add more spices if necessary. Add salt and pepper to taste. The mixture should be moist; neither dry nor soupy.

While the filling simmers, prepare the crust. Combine cornmeal, 1 tbsp. flour, salt, baking powder, yogurt, and vegetable oil. Pour the wet ingredients into the dry and stir until just combined. It should be a very thick consistency batter, just pourable. The extra 1/4 c. of yogurt or 1 tbsp. flour can be added to adjust either way.

Pour the meat into an 8x8" baking dish. Pour the crust on top of it. Bake at 450 until the top is crusted over and a bit browned, about 20-25 minutes. Serve with topping.

Penzey’s Spices


Apple-Bacon Corn Bread

bread cornbread

Ingredients

  • 4 strips bacon
  • 2 Granny Smith apples, peeled, cored, and finely chopped
  • 1 cup all-purpose flour
  • 3⁄4 cup yellow cornmeal
  • 3 tablespoons sugar
  • 1 1⁄2 teaspoons baking powder
  • 1⁄2 teaspoon baking soda
  • 1⁄2 teaspoon ground black pepper
  • 1⁄4 teaspoon salt
  • 1 1⁄2 cups buttermilk
  • 2 eggs
  • 5 tablespoons unsalted butter, melted

Preparation

Preheat oven to 425°F. Butter a 9-inch square baking pan; set aside.

In a medium skillet, fry the bacon until crisp. Drain on a paper-towel-lined plate, then crumble the bacon into small pieces. Set aside.

Drain all but 1 tablespoon bacon drippings from the pan. Cook the apples in hot drippings over medium-high heat for 5 minutes, stirring frequently. Set aside.

In a large bowl, whisk together the fl our, cornmeal, sugar, baking powder, baking soda, pepper, and salt. In a medium bowl, beat together the buttermilk, eggs, and butter. Fold the buttermilk mixture into the flour mixture. Fold in the bacon and apples. Pour the batter into the prepared pan.

Bake for 25 to 30 minutes or until golden and a knife inserted in the center comes out clean. Cool for 10 minutes before serving.

Deen Bros. Blog


Zucchini Cornbread

bread cornbread

Ingredients

  • 1/2 c (1 stick) unsalted butter, plus more for pan
  • 2 large eggs, lightly beaten
  • 1/2 c. buttermilk
  • 1 lg. zuchini (10 oz.)
  • 1 c. all-purpose flour
  • 1/2 c. whole wheat flour
  • 1/2 c. sugar
  • 1 tsp. baking powder
  • 3/4 tsp. fine sea salt
  • 1/2 tsp. baking soda
  • 3/4 c. medium-grind cornmeal

Preparation

Position a rack in the middle of oven and preheat to 350°. Butter a 9 x 5 x 3" loaf pan.

Melt 1/2 cup butter in a small saucepan over medium-high heat. Continue cooking until butter solids at bottom of pan turn golden brown, about 3 minutes. Scrape butter into a medium bowl. Set aside and let cool. Whisk in eggs and buttermilk.

Trim zucchini ends. Thinly slice five 1/8" rounds from 1 end of zucchini and reserve for garnish. Coarsely grate remaining zucchini. Add to bowl with butter mixture and stir until well blended.

Sift both flours, sugar, baking powder, salt, and baking soda into a large bowl. Whisk in cornmeal. Add zucchini mixture; fold just to blend (mixture will be very thick). Transfer batter to prepared pan and smooth top. Place reserved zucchini slices atop batter down center in a single layer.

Bake bread until golden and a tester inserted into center comes out clean, 55-65 minutes. Let cool in pan 10 minutes. Remove from pan; let cool completely on a wire rack.

Bon Appetit, 7/2011