Source: More-with-Less Cookbook
Date tried: June 2, 2013
Yield: 8 servings
Time needed: 30 minutes
The base for this quick and easy cornbread is a recipe called Master Baking Mix, but feel free to use any baking mix, homemade or commercial.
Today I used all the options: bran and hot chili pepper added to the mix, chopped pepper added to the liquid ingredients and a topping of shredded cheese and ground, roasted sesame seeds.
You might prefer to use a plainer version as a base for gravy, creamed chicken or mushroom sauce. Or use the cornbread in place of regular sliced bread or for cornbread stuffing.
Baking Mix Cornbread
Source: May All Be Fed: Diet for a New World
Date tried: June 19, 2014
Yield: 1 8” square pie
Time needed: 1 hour (using cooked beans)
This is one of my favorite recipes from this cookbook. Used canned beans or cook them ahead of time. Once the vegetables are chopped up, the process is fast and simple. Within 15 minutes you have the pie in the oven.
In spite of the name, I find this only mildly spicy. But tastes vary. Feel free to increase the quantities of chili powder and/or cayenne to taste.
One change I made in the process was to put only 2 of the 3 cups of water on to boil when beginning the cornmeal crust. I mixed the cup of cornmeal with the remaining cup of cold water. Then I added the lemon juice and mustard to this mix. When the water boiled I had a single cup of combined ingredients to add to it.
I find with cornmeal, flour or any fine grain, such as cream of wheat, it is much easier to make a paste with cold water first, then add it to the boiling water, stirring quickly. Much less chance of lumps forming in the porridge or gravy. For some reason, many cookbooks do not incorporate this procedure in their recipe instructions.
This recipe keeps well in the refrigerator for up to 5 days. Just reheat in the oven for 30 minutes. (Actually it’s good cold, too.)
Hot Tamale Pie Filling
Hot Tamale Pie Baked