Festive Cornbread Stew Food

BEEF AND CHILI STEW WITH CORNBREAD DUMPLINGS

Steps:

• Place chilies in a 10-by-15-inch pan.
• Broil 4 to 6 inches from heat, turning as needed until blackened on all sides, about 15 minutes.
• (I do this on a burner) Then I put them in a plastic bag for about 10 minutes.
• Peel and discard peels, stems, seeds, and viens.
• Cut chilies into about 1/2 inch pieces.
• Meanwhile, rinse meat and pat dry, cut into 1/2-by 1-inch pieces.
• In a 5 to 6 quart pan over high heat, stir meat, onions, garlic, tomato paste and 1/2 cup broth until liquid evaporates and meat and onions are browned, about 25 minutes.
• Add chilies, remaining broth, 2 cups water and oregano.
• Bring to a boil; cover, reduce heat, and simmer until meat is very tender when pierced with a fork.
• about 1 hour.
• Stir in corn.
• In a bowl, blend cornstarch and 1/2 cup water until smooth, add to pan and stir over high heat uitil mixture boils.
• Pour stew into a 3-quart cassrole (about 9x13 inch).
• Preheat oven to 400 degrees.
• Dumplings; In a bowl, combine cornmeal, flour, baking powder, sugar, 1/2 teaspoon salt and green onions.
• In another bowl, beat egg to blend; mix in buttermilk.
• Add egg to cornmeal mixture and stir just stir until evenly moistened.
• Drop 1/4- cup portions evenly over stew.
• Bake about 20 minutes, until dumplings are firm and lightly browned.
• Spoon portions into bowls, add salt to taste.
• NOTE; May be assembled thruogh step 9, up to 1 day ahead.
• Chill airtight.

GOLDEN SWEET CORNBREAD

Steps:

• 1. Preheat oven to 400*F. Spray or lightly grease a 9 inch round cake pan.
• 2. In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.
• 3. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
• My Note: I use 1/3 Celsius white and 1/3 Celsius brown sugar, and I let the cornmeal soak in the milk for 10-15 minutes before mixing with the other ingredients. I've also replaced the vegetable oil with melted butter, which works very well.
• This works as cornbread muffins, too! I am not a huge fan of making cornbread as a round or square cake shape... they just are too messy that way. Instead I like to pour the batter into muffin tins lined with cupcake/muffin papers. This recipe works great as muffins. I pour the batter almost to the very top of the paper liners then I bake this at 375 degrees, but I have a convection oven so the heat is usually 25*F. less than the normal temperature... so you can cook it at the suggested heat of 400*F. with a normal oven. It takes 20-23 minutes for a toothpick to come out clean. The tops are always nicely browned and the muffins are perfectly cooked. The only other minor change I make is I use a medium grind cornmeal that is a little more course. It makes the cornbread more like a true "comfort food". If you don't like that extra crunch then use a finer grind. EVERYONE loves this-.
• Additional options: I can bake it in a muffin pan (bake only 15 minutes); I can cut back on my sugar to maybe a round 1/2-cup (or less). I can add just a smidgen more salt. I can add a 1/2 t. vanilla. Add I can also add just a little bit more oil (so it's not quite so crumbly). The next time I bake this for our gang, I'm going to add all of the above.
• I did cut down on the sugar a little. (It's still sweet) Delicious with butter and honey on it. Fantastic accompaniment to soup or stew or beans or even makes a great breakfast!

DIABETIC FESTIVE CORNBREAD

Steps:

• Preheat oven to 350 degrees.
• Blend dry ingredients in a large bowl.
• Add buttermilk, oil and eggs.
• Stir well.
• Add remaining ingredients.
• Mix well for 3 minutes.
• Pour into a greased 8x8-inch baking pan.
• Bake 50 to 60 minutes.

THE BALDPATE INN CORNBREAD

Steps:

• Heat oven to 350°F.
• Grease a 13 x 9 inch baking pan.
• Using an electric mixer, beat butter and sugar until blended and smooth. Add eggs, one at a time, beating after each. Gradually beat in corn and cheeses. Stir in remaining ingredients.
• Spread evenly in prepared pan.
• Place in oven, close door, immediately reduce heat to 300°F and bake 1 hour or until pick inserted in center comes out with moist crumbs. Top will still look moist.
• Serve warm.

FESTIVE CORNBREAD STEW

Steps:

• Cook ground beef, onion and bell pepper till meats cooked through and bell pepper and onion are tender. Drain.
• Add tomatoes, corn and seasonings and stir well.
• Pour into a 8x8 baking dish, add cheese on top evenly.
• Make cornbread as instructed on box.
• Pour evenly over mixture.
• Bake at 425°F until cornbread is golden.