Blue Cornmeal Recipes

[Guest guest]

Brenda: Blue cornmeal is *great* -- try some of these recipes or yours --- I

think you'll like it. It is sort of like comparing the difference between white

and whole wheat flour -- both good, just different. Blue cornmeal is a little

" heavier " and " heartier " to me.

 

* Exported from MasterCook *

 

Blue Corn Muffins

 

Recipe By : Southern Living

Serving Size : 18 Preparation Time :0:00

Categories : " Post " " To Work "

Breads

 

Amount Measure Ingredient -- Preparation Method

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1 cup all-purpose flour

1 cup blue cornmeal

1 tablespoon baking powder

1 4.5 oz can chopped green chiles -- drained

3/4 cup shredded Monterey jack cheese -- divided

2 large eggs -- lightly beaten

1 cup milk

1/4 cup butter or margarine -- melted

2 tablespoons honey

vegetable cooking spray

 

Combine first 3 ingredients in a large bowl; stir in chiles and 1/2 cup

cheese. Make a well in center of mixture. Set aside.

Combine eggs and next 3 ingredients; add to dry ingredients, stirring just

until moistened.

Place paper baking cups in muffin pans, and coat with cooking spray. Spoon

batter into cups, filling three fourths full. Sprinkle with remaining 1/4 cup

cheese.

Bake at 400 ° F for 17 minutes or until golden. Remove from pans

immediately.

 

Makes 1 1/2 dozen

 

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* Exported from MasterCook *

 

Blue Corn Muffins With Cranberries

 

Recipe By :

Serving Size : 10 Preparation Time :0:00

Categories : Breads

 

Amount Measure Ingredient -- Preparation Method

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3/4 c finely ground blue cornmeal

1 c unbleached white flour

2 ts baking powder

1 t baking soda

1 pn salt

1 egg

1 egg white

3/4 skim milk

1/3 c canola oil

1/2 c honey or maple syrup

3/4 c cranberries

 

Preheat oven to 350. Stir together dry ingredients.

In separate bowl, stir together liquid ingredients.

Mix liquid and dry ingredients until just combined;

batter will be lumpy. Stir in cranberries. Fill oiled

muffin tin (I use a veg. spray) about 3/4 full with

batter. Bake until toothpick comes clean, about 18-20

min.

Makes 10 muffins (I got 11).

 

Per serving: 208 cal, 4g protein, 8g fat (!), 30g

carbo, 17mg cholesterol, 211mg sodium, 1g fiber.

 

Source: Vegetarian Times

 

 

 

 

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* Exported from MasterCook *

 

Casserole De Santa Fe

 

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories : Beans Tofu/Tvp/Soy/Seitan

 

Amount Measure Ingredient -- Preparation Method

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3 1/2 cups blue corn meal

1 teaspoon baking powder

2 teaspoons cumin

2 teaspoons chili powder

2 cups water

1 egg or substitute, -- beaten

2 4 oz. cans chopped green chiles

1 tablespoon vegetable oil (optional)

1 medium onion -- chopped

2 cups cooked pinto beans -- drained

1 cup tomato sauce

2 1/2 cups Mexican blend, Monterey Jack or Cheddar -- grated

cheese or tofu

1/2 cup green onion (for garnish) -- chopped

 

Mix first three ingredients. Combine water, egg, and chiles in separate

bowl. Saute onion in oil and add to water mixture; stir cornmeal mixture into

liquids, mixing well, then pour half of batter into an oiled casserole dish.

Layer with beans, tomato sauce, and cheese -- repeat layering. Bake at 375

degrees for 40 minutes. Garnish with chopped green onions and serve with salsa,

if desired.

 

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* Exported from MasterCook *

 

Chiles Rellenos With Corn

 

Recipe By : Vegetarian Times, March 1999, page 38

Serving Size : 6 Preparation Time :0:00

Categories : Side Dishes Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 large or 3 medium ears corn -- shucked

Salt and ground black pepper -- to taste

8 poblano chile peppers

1/2 cup shredded queso fresco -- (4 oz.)

OR sharp white cheddar cheese

3 scallions -- trimmed and minced

1 clove garlic -- minced

1/4 cup finely chopped fresh cilantro

OR flat-leaf parsley

3 tablespoons currants or raisins -- (optional)

1 cup unbleached flour

1/3 cup liquid egg substitute

OR 3 egg whites -- lightly beaten

3/4 cup unseasoned dry bread crumbs

1/4 cup stone-ground yellow or blue cornmeal

 

6 SERVINGS LACTO

 

Here's a low-fat version of a popular dish that features the flavor of

grilled corn but with only a minimal amount of cheese. To further reduce

the fat, the chilies are coated with oil and baked instead of deep-fried.

 

Preheat grill or broiler to high. Coat corn with nonstick spray and season

with salt and black pepper. Grill corn or broil 4 inches from heat,

turning occasionally, until the kernels are well browned, 2 to 3 minutes on

all sides or up to 12 minutes in all. Transfer to a cutting board and let

cool. When cool enough to handle, cut kernels off corn cobs and place in a

medium bowl (you should have about 1 1/2 cups).

 

Meanwhile, roast poblanos over a flame, on grill, or under broiler until

nicely charred, about 3 minutes per side. Transfer to paper bag. Let cool

for 15 minutes to loosen skins. When cool enough to handle, transfer to

cutting board and scrape off and discard skin using a paring knife (wear

plastic gloves when handling peppers). Set 6 poblanos aside.

 

For remaining 2 poblanos, core, seed, and cut flesh into 1/4-inch pieces.

Add to corn kernels. Stir in cheese, scallions, garlic, cilantro and

currants (if using). Season with salt and black pepper if desired.

 

Carefully make a 2-inch lengthwise cut in each reserved pepper, taking care

not to tear skin. Using a melon ballet or spoon, scrape out core and

seeds, leaving stem intact. Stuff each pepper with corn mixture.

 

Preheat oven to 400 F. Place flour in shallow bowl, egg substitute in

second bowl, and bread crumbs and cornmeal in third bowl (mix together

crumbs and cornmeal with your fingertips). Dip each stuffed poblano in

flour, shaking off excess, then in egg, then in crumb mixture. Place

chilies on a nonstick baking sheet. Generously coat tops of peppers with

nonstick spray. Bake until chilies are golden brown and the filling is

hot, about 20 minutes.

 

Recipe excerpted from Healthy Latin Cooking by Steven Raichlen (Rodale, 1998).

 

PER SERVING: 252 CAL.; 10G PROT.; 5G TOTAL FAT (2G SAT. FATI; 43G CARB.;

10MG CHOL.; 197MG SOD.; 4G FIBER

 

Converted by MC_Buster.

 

 

 

 

 

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* Exported from MasterCook *

 

Serrano Chile Blue Cornbread

 

Recipe By : Southern Living

Serving Size : 8 Preparation Time :0:00

Categories : " Post " " To Work "

Breads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/4 cups blue cornmeal

1 cup all-purpose flour

1 tablespoon baking powder

1 teaspoon salt

1/8 teaspoon baking soda

2 tablespoons sugar

2 tablespoons butter or margarine

3 serrano chiles (to 4), unseeded -- finely chopped

3 cloves garlic

1 sweet red pepper -- finely chopped

1 green pepper -- finely chopped

2 large eggs -- lightly beaten

1 cup buttermilk

1/3 cup butter or margarine -- melted

1/3 cup shortening -- melted

2 tablespoons plain low-fat yogurt

1 11 oz can white corn -- drained

3 tablespoons chopped fresh cilantro

 

Combine first 6 ingredients in a large bowl; make a well in center of

mixture. Set aside.

Melt butter in a large skillet; add serrano chiles and next 3 ingredients.

Cook over medium heat 2 to 3 minutes or until vegetables are tender. Set aside.

Combine eggs and next 5 ingredients; add to dry ingredients, stirring just

until moistened. Stir in vegetable mixture and cilantro.

Place a well-greased 10-inch cast iron skillet in a 450 ° F oven for 4

minutes or until hot. Remove from oven; spoon batter into skillet.

Bake at 450 ° F for 25 minutes or until cornbread is lightly browned.

 

 

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