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> Mexican Cornbread, from the southwest!
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freekenny 
Posted: 03-Nov-2004, 04:10 PM
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QUOTE (CelticRose @ 25-Oct-2004, 04:37 PM)
Hi Azelb! I am from the southwest (Arizona) and have all kinds of a Mexican recipes. The recipe I came up with is the following:


2 cups of Corn meal
1 cup Boiling Water

Add as much of the cup of water to the corn meal as you need to make a medium-hard dough. Shape the dough into two-inch balls. roll each ball out until it is very thin and cook on a lightly greased pancake griddle

Makes approximately two dozen tortillas.

It said nothing about lye.

Hope that works for you. smile.gif

O'siyo CelticRose,
~ Mucho gracias for the tortilla recipe! Going to make some up this week-end and freeze 'em tongue.gif You can do that right?
~~Sty-U red_bandana.gif


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freekenny 
Posted: 03-Nov-2004, 04:15 PM
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O'siyo Shadow,
~ Now, I do believe Your latest cornbread recipe you posted I can make! lol.gif Going to give it a try 'cause it sounds delicious! Okay, yeah, it seems relatively easy to make too and almost 'goof-proof' lol.gif
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DesertRose 
Posted: 03-Nov-2004, 05:36 PM
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QUOTE (freekenny @ 03-Nov-2004, 04:10 PM)
QUOTE (CelticRose @ 25-Oct-2004, 04:37 PM)
Hi Azelb!  I am from the southwest (Arizona) and have all kinds of a Mexican recipes.  The recipe I came up with is the following:


2 cups of Corn meal
1 cup Boiling Water

Add as much of the cup of water to the corn meal as you need to make a medium-hard dough.  Shape the dough into two-inch balls. roll each ball out until it is very thin and cook on a lightly greased pancake griddle

Makes approximately two dozen tortillas.

It said nothing about lye.

Hope that works for you.  smile.gif

O'siyo CelticRose,
~ Mucho gracias for the tortilla recipe! Going to make some up this week-end and freeze 'em tongue.gif You can do that right?
~~Sty-U red_bandana.gif

I would think you can freeze them! I have frozen many of store bought corn tortillas!


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Shadows 
Posted: 19-Nov-2004, 10:12 PM
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I was sent this one, have not tried it but it looks good:

CHILI CORNBREAD ( Makes 1 loaf )

6 ounces cornmeal, fine grind maize

5 ounces all-purpose flour

4 teaspoons baking powder

2 tablespoons sugar

1 tablespoon honey

1/2 teaspoon salt

1 cup plain low fat yogurt

2 ounces skim milk

2 egg whites, beaten slightly

4 tablespoons olive oil

2 jalapeno chilies

4 cloves caramelized garlic

1 green onion or scallion, chopped

1/2 red pepper, roasted and chopped

1 tablespoon sesame or poppy seeds, toasted

1 tablespoon fresh cilantro leaves, rough chopped

Pre heat oven to 400 degrees. Mix the cornmeal, flour, baking powder, sugar, salt, and honey. Add the yogurt, milk, egg whites, and olive oil. Combine the jalapenos, garlic, green onion, or scallion, red pepper, cilantro, and half the sesame, then stir in. Mix all the ingredients until the dough comes together, use caution to not over mix. Place the cornbread into a greased cake pan. Sprinkle the remaining sesame seeds on top. Bake for 25 to 30 minutes. Cool slightly before removing the bread from the pan.


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freekenny 
Posted: 29-Nov-2004, 04:23 PM
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O'siyo Shadow,
~ Indeed this recipe sounds really good! Some people are just not meant to make cornbread or gravy....after the feast for Thanks Giving, I decided I was in that category!! Think I'll stick to the soups and such...hard to go wrong with a soup! lol.gif laugh.gif lol.gif
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azelb 
Posted: 17-Mar-2005, 03:05 PM
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The Mexican section of the local Kroger store has a corn meal which includes lime as one of the ingredients, it is called Masa. I believe that is what the Mexicans use for tortillas.


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Herrerano 
Posted: 21-Mar-2005, 05:03 PM
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The stuff you are refering to with the lime is called masa harina up there. It makes pretty good tortillas and all you have to do is mix it with water to make a stiff dough then form little balls and pat them out to make the tortillas. (Much easier to buy them already made though).

Down here that particular product is not available, so tortillas are made from fresh ground corn, (this is like feed corn, sweet corn is not generally available down here either). These are much better then anything that can be bought in a plastic bag. The very best ones here in Panama are called Changa, and are made from ground fresh corn (note the difference) no need to add water to this since the corn is fresh the liquid is released as it is ground up, then formed into tortillas about a half inch thick, and roasted on a banana leaf over a hot griddle. They are very good and usually eaten for breakfast where they work well to soak up the juice from your carne picada or salchichas guisadas. mmmmmmmmmmmmmmmmm


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Annabelle 
Posted: 22-Mar-2005, 12:47 PM
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So if you bake the chili in the cornbread it could be a eating time saver. Less dishes to clean too.
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Herrerano 
Posted: 22-Mar-2005, 01:20 PM
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So, what do you think tamales are? tongue.gif
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