Tag Archives: cornbread

Southwestern Pot Pie

Sooooo, it’s been quite a while since I’ve posted.  Yes, I know you are aware of that.  However, in my defense, mid-September I packed up and moved out.  Yep.  Left it all behind.  Over the river and through the woods I went.  Literally.  Then, in October I was promoted.  A good career move?  Yes indeed!  Is it incredibly stressful?  YOU BETCHA!  I traded in a 500 mile/week commute for 60.  Unfortunately, I’m still putting in the same amount of hours.  This is still a good thing.  No really.  It is.

So, with the new life and new work comes less time and I’m surprisingly ok with that.  I’m spending my time living, laughing, and loving.  This is a very good thing.

Don’t get me wrong, I still think about the blog.  A lot.  Every time I embark on a new canning adventure, or cook up something delicious I want to share it with you.  Really, I do.  But then days turn into weeks, and weeks fade into months; then, the season has passed.  And in my draft que those forgotten posts hibernate until their season of plenty returns.

Now you know where I’ve been and why the blog is so quiet.  It’s not that I’m no longer canning, preserving, and obsessing over food, because I am.  TRUST ME!  I just lack the required time to write about it.  Now that my days are darker and the air is colder I’m hoping to change that.  But, I make no promises.

We can thank my bestie for giving birth and a much needed 4 day holiday weekend for this very tasty season-appropriate recipe.  Friday I headed back over the river and through the woods toting food and a few other necessities, in exchange for cuddles with that sweet little baby boy.  She and the hubs had lunch and dinner, I got to feed, rock, and snuggle baby Grey!

Southwestern Pot Pie

1 pt tomato salsa

1 pt Spicy V8

1/2 pt water

1 large sweet potato, peeled and cubed.

1 butternut squash neck, peeled and cubed.

1 large onion, chopped

1 cup kidney beans

1 cup northern beans

1 cup corn

a light sprinkling of cinnamon

olive oil

1 small box cornbread mix

1/3 cup milk

1 egg

In a large pot heat oil over med-high heat and add onion; sauté until crisp-tender, about 4 minutes.

Stir in sweet potato, squash, salsa, water, V8, and cinnamon.  Heat mixture until boiling.  Reduce heat; cover and simmer 20-25 minutes or until potatoes and squash are tender.  Stir in corn and beans.

In a medium bowl combine cornbread mix, milk, and egg.  Spoon on top of vegetable mixture.  Cover; simmer approximately 20 minutes or until a toothpick inserted into the center of the cornbread comes out clean.

Enjoy!

Images and content copyright © 2012 Danielle R Limoge. Recipe adapted from Betty Crocker Easy Everyday Vegetarian

Advertisements

2 Comments

Filed under Vegetarian

Cast Iron Cornbread

Last week/end I managed to escape the harvest and sneak in a much-needed vacation!  While on my travels I picked up a few treasures, one being a 1944 edition of The Good Housekeeping Cook Book.  What makes this vintage book a real gem are all the hand-written notes tucked within the pages!  The previous owner had the most beautiful penmanship!

The first recipe I tried was for cornbread.  While this is not my favorite cornbread, it was still quite good, and with all the jams I’ve been making, it’s nice to switch up my spreading surface!

Cast Iron Cornbread from The Good housekeeping Cook Book

1-1/2 cups sifted all-purpose flour  **A listed alternative to the a.p. was to use 2 cups minus 2 tbsp sifted cake flour, which is what I did.

3/4 cup yellow corn meal

3 tsp baking powder

1/2 tsp salt

2 tbsp sugar

1 egg, well-beaten

1 cup milk  **I used 1/3 cup dry milk reconstituted with 1 cup water.

1/4 cup shortening

Sift together flour, corn meal, baking powder, sugar, and salt.  Combine milk, egg, and shortening.  Turn liquid ingredients into dry ingredients all at once, stirring quickly and vigorously until mixture has a lumpy appearance, but no longer.  Pour into a well-seasoned 10″ cast iron skillet and bake at 425°F in a preheated oven for 25-30 minutes, or until the top is lightly browned.  Serve warm.

5 Comments

Filed under Baking, Vegetarian

2 Bean Tamalie Pie

Justine clued me in to this recipe on Definitely Not Martha a few years ago. Since then it has appeared several times, each recurrence changing slightly, never once disappointing!

Tamale Bean Pie
adapted from Definitely Not Martha

1 Green Pepper, chopped
1 Onion, chopped
3 Cloves Garlic, diced
1 Tbsp Olive Oil
2 16 oz dried Kidney Beans, prepared (2 cans) rinsed and slightly mashed
8 oz Navy Beans, prepared (1 can) rinsed and slightly mashed
1 C salsa (I used my frozen salsa from last summer & added 2 Tbsp tomato paste)
3 Jalapeños, diced
1 Tbsp Chili Powder
2 Tsp Cumin
1 Tsp Mombasa
2 Tsp Onion Powder
2 Tsp Garlic Powder
2 small boxes of corn muffin mix, prepared according to directions
1/2 C Shredded Cheddar
1/4 C Fresh Cilantro, chopped

Grease 9×13″ pan, set aside. In a skillet cook onion, garlic and green pepper in oil until tender. Add spices, beans, salsa and jalapeños. Heat thoroughly, dump into pan. Preheat oven to 400, make corn muffin mix according to package, adding cheese and cilantro, stirring until combined. Spoon over mixture (grate more cheese on top) and bake uncovered for 25 minutes or until golden.
I make this slightly bigger than the original recipe so that I can freeze it. Makes 8 servings and reheats really well!

Leave a comment

Filed under Vegetarian