Tag Archives: cornmeal

Pastel de Tres Leches

Matthew:  Just in time for Cinco de Mayo, I decided to make a pastel de tres leches.  I’ve had it a couple times before at restaurants, most recently in Costa Rica, and really liked it.  I mean, anything with sweetened condensed milk has to be good, right?  The only unusual ingredient was masa harina, which is made from corn.  I was able to find it at the coop.  The recipe calls for fine ground cornmeal and all I had at home was coarse cornmeal.  There was more texture to the cake, but I was ok with that.  The cake turned out really well and I’m excited to serve some to my friends.  And, since you only use half of the three milks mixture, I might just have to make another one right away.

Cornmeal biscuits with roasted vegetables

Matthew:  Now that it is getting cooler I’ve been itching to do more baking.  But with so much late  summer produce at hand, I decided to try something a little different.  I found the basic cornmeal biscuit recipe in The Joy of Cooking and then added some roasted corn, red bell peppers, jalapeno, and cheddar cheese right before forming the biscuits.  They didn’t rise as much as I hoped they would, but they still taste really good, especially warmed up.  Next time, I would add a little more than the half of a jalapeno that I used to spice them up a bit more.  Below is the biscuit recipe:

Preheat oven to 450 degrees F.  Whisk together 1 1/2 cups flour, 1/2 cup cornmeal, 2 t baking powder, 2 T sugar, 1/2 t baking soda, and 1/2 t salt.  Cut in 5-6 T cold butter until pieces are the size of breadcrumbs.  Add 3/4 cup buttermilk, mix.  (Add roasted veggies and cheese.)  With floured hands, gather dough into a ball and gently knead in the bowl.  Roll dough out 1/2 inch thick and cut into 2 inch squares.  Bake 10-12 minutes.

Corn Spoonbread

Matthew:  Even after a filling Thanksgiving meal, the next day we were hungry for a slightly sweet and savory treat for breakfast.  This corn spoonbread recipe from Smitten Kitchen, and originally from Cook’s Country, looked delicious, so I decided to give it a go.  I have to say that the recipe was fairly fussy and used quite a few dishes.  I managed to get several pots dirty while finding the right size to be able to use the immersion blender (to avoid splattering).  After several hours though, it came out of the oven with a nice golden crust on top.  It was tasty with a drizzle of maple syrup, but I’m not sure that it was quite worth the trouble.  In the future, I would stick with a creamed corn dish or another type of soufflé.

 

Pumpkin Cornbread with Roasted Sunflower Seeds

Katie:  With the cool, rainy fall weather, I’ve been in the mood for soup lately.  To accompany the soups I’ve been making, I’ve tried out a few new bread recipes.  Since I enjoyed this recipe for Pumpkin Cornbread and this recipe for Whole Wheat Sunflower Bread, I decided something in-between might be even better.  The bread I came up with turned out pretty good.  It would probably go really well with chili.  I served it with this recipe for Pear Parsnip Soup, using the parsnips I found at the farmers market this weekend.  Here’s my recipe for the bread:

Pumpkin Cornbread with Roasted Sunflower Seeds

  • 1/2 cup roasted and salted sunflower seeds*
  • 1/2 cup whole wheat flour
  • 1/2 cup all purpose flour
  • 1 cup cornmeal
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 egg and 2 egg whites (or 2 eggs)
  • 1 cup pumpkin or squash puree
  • 1/4 cup maple or agave syrup (next time I’ll try honey)
  • 1/4 cup vegetable oil

*If you’re using raw sunflower seeds, toss them with 1/2 teaspoon olive oil and 1/2 teaspoon salt and bake on a cookie sheet for about 10 minutes (or until slightly browned) in a 350 degree F oven. Let cool before incorporating into the bread batter.

  1. Preheat oven to 350 degrees F. Spray a 9x4x3 inch baking pan with cooking spray and set aside.
  2. Whisk together the flour, baking powder, salt, and cornmeal in a medium mixing bowl.
  3. Whisk together the eggs, pumpkin, oil, and syrup in a large bowl.
  4. Add the dry ingredients to the wet ingredients and mix with a wooden spoon until just combined.  The batter will be thick. Fold in the sunflower seeds.
  5. Pour batter into the prepared pan.  Bake for 35-40 minutes.  The bread should be lightly brown and a toothpick should come out clean.  Remove from oven and let rest in the pan for 10 minutes before transferring to a cooling rack.
  6. Enjoy!