Welcome, Guest.
Please login or register


Main Forum Page  ♦   Latest Posts  ♦   Member Center  ♦   Search  ♦   Archives   ♦   Help   ♦   Log In/Out   ♦   Admins
Forum Login
Login Name: Create a new account
Password:     Forgot password

BTD Forums    Lifestyle    Cook Right 4 Your Type  ›  Re-Inventing Mexican Cornbread?
Users Browsing Forum
No Members and 2 Guests

Re-Inventing Mexican Cornbread?  This thread currently has 322 views. Print Print Thread
1 Pages 1 Recommend Thread
BluesSinger
Tuesday, January 28, 2014, 9:33pm Report to Moderator Report to Moderator

Swami Following HUNTER
Ee Dan
Posts: 794
Gender: Female
Location: Grants Pass, OR
Age: 55
Anyone have a clue on how we could re-invent this recipe maybe using Millet, Turkey Bacon, compliant oil, and compliant cheese?

The big mysteries to me would be what to use for the can of cream style corn, the buttermilk, and would Millet work?

Original Recipe
Mexican Cornbread

10 Slices Bacon
1-1/2 Cups Yellow Cornmeal
1 Tbsp Baking powder
1-1/4 tsp salt
1 8.25 can cream style corn
1 cup buttermilk
1/4 cup veg oil
2 large eggs
2 jalapeño peppers, seeded and finely chopped
8 oz cheddar cheese, grated and divided

1)  preheat oven to 400.  Arrange bacon slices in crisscross pattern in bottom of 10-1/2 x 2" cast iron skillet.  Place skillet in oven for 15-20 min or until bacon drippings evenly cover the bottom of the skillet.

2)  Tilt skillet to distribute drippings evenly.  (Drippings will prevent cornbread from sticking).

3)  Whisk together cornmeal, baking powder, and salt in a large bowl, set aside.

4)  Whisk together corn soup and next 3 ingredients; stir into cornmeal mixture.  Stir in peppers and 1-1/2 cups cheese until just blended.  Spoon batter into skillet.  Bake at 400 for 25 min.

5)  Remove from oven; sprinkle remaining cheese over bread.  Bake 10 min until cheese melts and bread is golden.  Remove from oven to wire rack;  let stand 10 min.  Loosen edges and sides of pan with metal spatula;  flip bread onto serving plate.  Let stand for 5 min before serving.

Logged Offline
Private Message Private message
gulfcoastguy
Tuesday, January 28, 2014, 9:48pm Report to Moderator Report to Moderator

B to Bnonnie to Nomad, the journey continues
Kyosha Nim
Posts: 2,391
Gender: Male
Location: Ocean Springs, MS
Age: 53
http://www.dadamo.com/typebase4/recipedepictor7x.cgi?114

Try this one. I'd just replace the spelt with more millet flour or another compatible flour.
Logged Offline
Private Message Private message Reply: 1 - 16
deblynn3
Tuesday, January 28, 2014, 9:50pm Report to Moderator Report to Moderator

GT2 Gatherer rh+;Prop-Taster
Ee Dan
Posts: 2,315
Gender: Female
Location: Arkansas
Age: 56
I use millet and amaranth flour, and a TB of amaranth seeds for the crush you get from cornmeal. BD just uses millet both seem to do fine.  Colby cheese as a natural for me on Swami and that would be what I could use for the cheddar cheese. I would just leave out the corn which is sweet, and replace with sweet red pepper to balance the jalapeño peppers


Swami, 100% me..
Logged Offline
Private Message Private message Reply: 2 - 16
BluesSinger
Tuesday, January 28, 2014, 10:18pm Report to Moderator Report to Moderator

Swami Following HUNTER
Ee Dan
Posts: 794
Gender: Female
Location: Grants Pass, OR
Age: 55
Quoted from gulfcoastguy
http://www.dadamo.com/typebase4/recipedepictor7x.cgi?114

Try this one. I'd just replace the spelt with more millet flour or another compatible flour.


can't do yogurt  or buttermilk.. hummm.. almond milk? oat milk?
Logged Offline
Private Message Private message Reply: 3 - 16
Dianne
Tuesday, January 28, 2014, 10:25pm Report to Moderator Report to Moderator

Explorer : 45%
Ee Dan
Posts: 969
Gender: Female
Quoted from BluesSinger


can't do yogurt  or buttermilk.. hummm.. almond milk? oat milk?


I use almond or rice milk to replace milk in any recipe and I curdle it by adding lemon juice, In the past I would use apple cider vinegar to curdle. This sounds great and the suggestion to add red peppers in place of the creamed corn is a good one.

Logged
Private Message Private message Reply: 4 - 16
gulfcoastguy
Tuesday, January 28, 2014, 11:11pm Report to Moderator Report to Moderator

B to Bnonnie to Nomad, the journey continues
Kyosha Nim
Posts: 2,391
Gender: Male
Location: Ocean Springs, MS
Age: 53
Yep, red pimento peppers were in the recipe that I linked.
Logged Offline
Private Message Private message Reply: 5 - 16
san j
Wednesday, January 29, 2014, 12:20am Report to Moderator Report to Moderator

Nomadess
Columnists and Bloggers
Posts: 4,106
Location: San Francisco, California, USA
These sound like interesting breads.
But are they re-inventions of Mexican Corn Bread?
Really?

I've frankly never found anything to simulate Corn-y flavor.

But -- Creativity in the Kitchen is fun, too.  


D'Adamo proponent since 1997
dadamo Blogger and Forum participant since 2005
Cyber-Newbie, as of 2004
Logged
Private Message Private message Reply: 6 - 16
Lloyd
Wednesday, January 29, 2014, 1:20am Report to Moderator Report to Moderator

GT1 (Hunter)
Sa Bon Nim
Administrator
Posts: 7,101
Quoted from san j


I've frankly never found anything to simulate Corn-y flavor.

But -- Creativity in the Kitchen is fun, too.  


Perhaps Job's tears might be incorporated.....
Logged
Private Message Private message Reply: 7 - 16
ginnyTN
Wednesday, January 29, 2014, 2:44am Report to Moderator Report to Moderator

75 and still going
Autumn: Harvest, success.
Posts: 322
Gender: Female
Location: mid south USA
A friend of mine has gone through a couple gluten free periods.  She always uses at least 3 kinds of gluten free flour (one being millet) plus arrowroot or tapioca flour in a recipe because it helps the finished product stay together without having to add any kind of gum.

To me, everything she makes when she is in her gluten free phases (even cup cakes) tastes a bit like corn bread.  But I was never a corn lover, except for Italian polenta and I have found that I can make fantastic polenta from millet, so I'm happy!  


Almost 6 years on ER BTD, went from sick and dying to healthier And 30 pounds slimmer.  

Dec 30 2013: Just started Swami Xpress - after fine tuning the information, it shows 48% Explorer and gave me a hybridized Explorer/BTD list. A new adventure for this old lady!   
Logged Offline
Private Message Private message Reply: 8 - 16
aussielady582
Wednesday, January 29, 2014, 2:44am Report to Moderator Report to Moderator

Be kind to everyone; be persistent with health!
Autumn: Harvest, success.
Posts: 345
Gender: Female
Location: Sydney, N.S.W., Australia
Age: 51
was wondering if almond meal/flour and nutritional yeast would work, sometimes it is a matter of just experimenting with a smaller quantity and see how it turns out. I think millet may work, or amaranth.
Logged Offline
Private Message Private message Reply: 9 - 16
ginnyTN
Wednesday, January 29, 2014, 2:56am Report to Moderator Report to Moderator

75 and still going
Autumn: Harvest, success.
Posts: 322
Gender: Female
Location: mid south USA
When I first started on the BTD I tried making "cornbread" with a delicious recipe that used yogurt and eggs.  I substituted millet for the corn meal.  It looked lovely until you touched it.  Then it immediately disintegrated into crumbs!!!!

That's why I posted above about my friend's use of at least 3 different gluten free flours.  


Almost 6 years on ER BTD, went from sick and dying to healthier And 30 pounds slimmer.  

Dec 30 2013: Just started Swami Xpress - after fine tuning the information, it shows 48% Explorer and gave me a hybridized Explorer/BTD list. A new adventure for this old lady!   
Logged Offline
Private Message Private message Reply: 10 - 16
aussielady582
Wednesday, January 29, 2014, 3:05am Report to Moderator Report to Moderator

Be kind to everyone; be persistent with health!
Autumn: Harvest, success.
Posts: 345
Gender: Female
Location: Sydney, N.S.W., Australia
Age: 51
yes, I had the same problem sometimes in the past, I did make nice pancakes one day but can't remember what I used, I think it was millet flour with something else.  Also, on Fran's House of Ayurveda cooking website, I tried a recipe for some corn like muffins - the ingredients are changed depending on a person's type of constitution. they turned out quite nice, but I haven't made any for a while as I am not wanting to consume much sweeteners at present, even the powdered ones or stevia wich makes me feel a bit sick.  Using different flours probably will give best results.
Logged Offline
Private Message Private message Reply: 11 - 16
san j
Wednesday, January 29, 2014, 3:47am Report to Moderator Report to Moderator

Nomadess
Columnists and Bloggers
Posts: 4,106
Location: San Francisco, California, USA
Yeah, only Corn tastes like corn.

Kin'a like Peanuts in that way: Uniqueness.


D'Adamo proponent since 1997
dadamo Blogger and Forum participant since 2005
Cyber-Newbie, as of 2004
Logged
Private Message Private message Reply: 12 - 16
ABJoe
Wednesday, January 29, 2014, 4:47am Report to Moderator Report to Moderator

34% Nomad
Sun Beh Nim
Moderator
Posts: 7,877
Gender: Male
Location: Orange County, CA, USA
Age: 51
Quoted from san j
Yeah, only Corn tastes like corn.

Kin'a like Peanuts in that way: Uniqueness.

Most foods have a unique flavor.  We trade one food for another, but don't ever get the exact same flavor...  Just one of the challenges with cutting some foods out of the diet to get the better health reward.


RH-, ISTJ
Wonderful Wife = A+ Teacher; Darling Daughter = A- SWAMI Explorer
Logged Offline
Private Message Private message Reply: 13 - 16
san j
Wednesday, January 29, 2014, 6:11am Report to Moderator Report to Moderator

Nomadess
Columnists and Bloggers
Posts: 4,106
Location: San Francisco, California, USA
Quoted from ABJoe

Most foods have a unique flavor.  We trade one food for another, but don't ever get the exact same flavor...  Just one of the challenges with cutting some foods out of the diet to get the better health reward.

Of course.
Some, however, are harder to duplicate than others, for their very distinct flavors.
If a person really likes a certain food, s/he might be expected to like certain other foods for some similar quality. But that doesn't mean the original food has been "re-invented"; it only means a pleasing replacement has been found.

Perfect example:
I've enjoyed very thinly sliced nectarine on greek yogurt or goat cheese over a cracker during heirloom tomato season. It totally scratches the tomato-itch, ABJoe. But I've by no means "re-invented the tomato".  



D'Adamo proponent since 1997
dadamo Blogger and Forum participant since 2005
Cyber-Newbie, as of 2004
Logged
Private Message Private message Reply: 14 - 16
jayneeo
Wednesday, January 29, 2014, 6:23am Report to Moderator Report to Moderator

Rh- Gatherer
Kyosha Nim
Posts: 5,987
Gender: Female
Location: San Jose, CA
Age: 66
to me, amaranth comes closest to corn.
(hm, I like the nectarine idea)
Logged Offline
Private Message Private message Reply: 15 - 16
Lola
Wednesday, January 29, 2014, 7:30am Report to Moderator Report to Moderator

GT1; L (a-b-); (se); PROP-T; NN
Sa Bon Nim
Admin & Columnist
Posts: 50,662
Gender: Female
Location: ''eternal spring'' Cuernavaca - Mex.
Age: 57
quinoa and millet, to me


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
Logged
Private Message Private message YIM YIM Reply: 16 - 16
1 Pages 1 Recommend Thread
Print Print Thread

BTD Forums    Lifestyle    Cook Right 4 Your Type  ›  Re-Inventing Mexican Cornbread?

Thread Rating
There is currently no rating for this thread