YieldMakes 12 servings
Active Time30 minutes
Total Time1 hour 45 minutes (includes cooling time)Ingredients1 cup masa (corn tortilla mix)2 teaspoons plus 1/2 cup vegetable oil1 2/3 cups buttermilk2 large eggs1 1/3 cups yellow cornmeal1/3 cup unbleached all purpose flour1/3 cup sugar4 teaspoons baking powder1 1/4 teaspoons saltingredient info: Masa (also known as masa harina) is available at many supermarkets and at Latin markets.Spread masa on large rimmed baking sheet.
YieldMakes 12 servings
Pour the remaining melted butter into the cornbread batter, and stir well until the butter is absorbed into the batter.Remove the skillet from the oven, and turn the cornbread out onto a plate.
Combine broth, sage sprig, and rosemary sprig in a small saucepan; bring to a boil.Meanwhile, heat a large skillet over medium heat and cook sausage, breaking it up with a spoon, until cooked through, 7-8 minutes.
YieldMakes 8 servingsIngredients4 tablespoons bacon drippings1 1/2 cups coarse or medium stone-ground cornmeal1/2 cup all-purpose flour1 teaspoon kosher salt1/2 teaspoon baking powder1/2 teaspoon baking soda1 large egg, lightly beaten1 1/2 cups well-shaken buttermilkPreparation 1 Place the drippings in a 9-inch cast-iron skillet.3 Remove the skillet from the oven and scrape in the batter.
Melt 1/2 cup butter in a small saucepan over medium-high heat.Thinly slice five 1/8" rounds from 1 end of zucchini and reserve for garnish.
Pour vegetable mixture into bowl with sausage, add chopped cilantro, salt and pepper to taste, and toss to mix.Return pan to heat and deglaze with a splash of chicken stock, then scrape contents into bowl with sausage and vegetable mixture.
YieldServes 10Ingredients3/4 cup (1 1/2 sticks) unsalted butter1 1/2 cups all-purpose flour1 1/2 cups cornmeal1/4 cup sugar2 teaspoon baking soda2 teaspoon kosher salt1/2 teaspoon baking powder3 large eggs1 cup whole milk3/4 cup fig jamPreparation Preheat oven to 425°.Place butter in a 10"-12"-diameter Dutch oven, cover, and place in oven to heat pot and melt butter, 6-8 minutes (don't let butter burn).
Pour all but 2 tablespoons butter into a small bowl; set aside.Add apples, 2 tablespoons sugar, and 2 teaspoons thyme and cook, stirring often, until apples are softened, about 4 minutes.
YieldServes 8Ingredients1 1/4 cups all-purpose flour1 cup fine-grind cornmeal1 tablespoon baking powder1 1/2 teaspoons kosher salt4 large eggs1 1/2 cups canned creamed corn (from one 15-ounce can)1 (4.5-ounce) can mild green chiles, drained, chopped1 1/2 ounces mild white cheddar, grated (about 1/2 cup)1 1/2 ounces Monterey Jack, grated (about 1/2 cup)3/4 cup unsalted butter (1 1/2 sticks), room temperature2/3 cup sugarNonstick vegetable oil spraySpecial EquipmentA 10-inch cast-iron skillet (measured from the rim)Preparation Place rack in middle of oven.
YieldMakes 6 servingsIngredientsPreheat oven to 425°F.Butter 8-inch square baking pan.
Crumble and fry the Chorizo in a heavy skillet over medium-high heat for 5 minutes to render some of the fat.Add the cornmeal, baking powder, salt, eggs, sour cream, corn, chiles, and 1 1/4 cps of the cheese.
) Place the cubes in a large bowl and toss with 2 tablespoons olive oil and the thyme.Spread the cubes in 1 layer on 2 baking sheets; bake for 15 to 20 minutes or until lightly toasted, shaking the pans occasionally.
Packed with beans, beefy crumbles, and warming spices that are then topped with homemade cornmeal dumplings, this chili will leave you feeling satisfied.You can also make whatever chili recipe you love and add these little cornbread dumplings right before serving.