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> Mexican Cornbread, from the southwest!
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Avonlea22 
Posted: 31-Aug-2004, 06:15 PM
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Well, I'll be able to tell you in about 45 minutes. smile.gif


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DesertRose 
Posted: 31-Aug-2004, 06:51 PM
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QUOTE (Avonlea22 @ 31-Aug-2004, 06:15 PM)
Well, I'll be able to tell you in about 45 minutes. smile.gif

LOL! Hope you like the recipe as much as we do! Let me know! wink.gif biggrin.gif


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Avonlea22 
Posted: 31-Aug-2004, 06:54 PM
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I just took it out of the oven, after only 50 minutes. It looks a little too brown on the top. I don't have any toothpicks, and my cake tester has gone AWAL. I'm letting it cool just a bit before cutting into it.
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Avonlea22 
Posted: 31-Aug-2004, 07:03 PM
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QUOTE (CelticRose @ 31-Aug-2004, 07:14 PM)
Oh! Brian! Let me know how you like it!

YUM! It is very good. I'm just not sure if it was cooked enough. It's hard to tell. It's moist, but is that from the cream corn? Maybe next time I'll cover it with some foil for 10 minutes so the top doesn't brown too much. It is good, though. smile.gif
Thanks for sharing the recipe.

My next experiment will be one of the chile recipes from the chile thread.
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DesertRose 
Posted: 31-Aug-2004, 07:09 PM
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I am not a great cook, Brian. But if you do not have toothpicks, I was told to use a knife in the center and if it comes out clean then it is done. It should be moist and mostly likely from the creamed corn! Hope you enjoy! wink.gif smile.gif

yeah, I am going to cook some more chili recipes from the chile thread too! Yum!
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Kamchak 
Posted: 31-Aug-2004, 07:33 PM
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QUOTE (Shadows @ 26-Aug-2004, 09:57 PM)

[/QUOTE]
Well Cam when one has over 5000 recipes that were sorted and organized and a wife who constantly re-organizes my stuff it can take some time to find what one is looking for. But here it is:


That is way too many recipes Shadow.......LOL!


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Shadows 
Posted: 31-Aug-2004, 08:32 PM
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And the sad ( happy ) part is it continues to grow, LOL!

I leave no stone ( leaf ) unturned... I like to cook and eat and the more variety the better. Now if only I can get my wife to understand that... oops I deny I just said that LOL!


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Kamchak 
Posted: 31-Aug-2004, 08:34 PM
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Right! Thats your story and you are sticking to it....LOL!
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Shadows 
Posted: 31-Aug-2004, 08:38 PM
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What story, who me? LOL!

DAMNED STRAIGHT! LOL!
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Kamchak 
Posted: 31-Aug-2004, 08:41 PM
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I have your back! You've got a witness! cool.gif
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DesertRose 
Posted: 05-Sep-2004, 01:43 AM
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I have made no cornbread this summer because I live in the desert and it is just way too hot. In fact, the least about of cooking in the oven I can do the better. Lately I have been doing crock pot cooking. Ooh! wish somebody would start a crock pot cooking thread..........hint hint!
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azelb 
Posted: 25-Oct-2004, 11:35 AM
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I was wondering what the difference between grits and the mexican corn meal that is used for tortillas is. Both are prepared with lye to soften them.
Does anyone have a recipe for corn tortillas?


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DesertRose 
Posted: 25-Oct-2004, 04:37 PM
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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
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Shadows 
Posted: 30-Oct-2004, 11:16 AM
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I got this Corn Bread recipe from Weber grills, it is pretty good!

Skillet Cornbread with Bacon and Chives



Indirect/Medium


4 slices bacon
2 cups yellow cornmeal
1-1/2 cups all-purpose flour
1/2 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground cayenne pepper
2 tablespoons finely chopped fresh chives
3 large eggs
1 cup milk
1/4 cup sour cream



In a 10-inch nonstick, oven-proof skillet over medium heat, lay the bacon flat and cook until crispy, 10 to 12 minutes, turning occasionally. Drain the bacon on paper towels. Pour off and discard all but 2 tablespoons of bacon fat in the skillet.

In a large bowl combine the cornmeal, flour, sugar, baking powder, baking soda, salt, black pepper, and cayenne pepper. Finely chop the drained bacon and add it to the bowl along with the chives. Mix well. In another large bowl, combine the eggs, milk, and sour cream. Whisk to break up the eggs. Pour the milk mixture into the cornmeal mixture. Mix with a wooden spoon until well combined.

Pour the cornbread batter in the skillet with the bacon fat and spread it out evenly. Grill over Indirect Medium heat until golden brown around the edges and a toothpick inserted in the center comes out clean, 20 to 30 minutes, rotating the pan occasionally for even cooking. Allow to cool completely in the skillet. Invert the cornbread onto a cutting board. Cut into wedges. Serve at room temperature.

Makes 8 servings

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DesertRose 
Posted: 30-Oct-2004, 05:32 PM
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Whoa! I really love that recipe, Shadows! I copied it and will soon to make it! Yummy! Thanks much! thumbs_up.gif
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