Southwest Blue Corn Sticks Food

BLUE CORN PANCAKES

Steps:

• Step 1: In a large mixing bowl, combine 1 cup blue cornmeal, 1 cup cake flour, 1/2 cup sugar, 1 tablespoon baking powder and 1 teaspoon salt.
• Step 2: In a separate bowl, combine 1 1/4 cups milk with 2 beaten eggs and 2 ounces Vermont maple syrup; fold the milk/egg mixture into the dry ingredients. Add additional milk if batter is too thick.
• Step 3: Lightly coat a skillet or pan with non-stick cooking spray. Heat skillet/pan to medium high. Pour 1/2 cup batter and cook approximately 1 to 2 minutes or until bubbles form on the surface and the edges start to dry. Then flip and repeat. Serve warm with 1 tablespoon toasted pine nuts and drizzle with maple syrup.

SOUTHWEST SKILLET CORN

Steps:

• In a large non-stick skillet sauté red pepper and jalapeño in butter until tender. Add cumin; cook for 30 seconds.
• Add corn and cilantro; sauté 2 minutes longer or until heated through.

BLUE CORNMEAL PANCAKES WITH BLUEBERRY BUTTER

Steps:

• Blueberry butter:
• Add the butter, blueberries, preserves, coriander, and salt to a food processor. Blend until smooth. (Store in the fridge, wrapped in paper or plastic, or in a butter keeper, for up to 5 days; or freeze for up to 3 months.)
• Tip: A stick of butter coming out of the fridge can take a surprisingly long time to come to room temperature. To speed it up, cut the butter into ½-inch pieces and leave on the counter; it should be at room temp in 10 to 12 minutes.
• Pancakes:
• In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
• In a medium bowl or large liquid measuring cup, whisk together the eggs, buttermilk, and oil until smooth.
• Make a well in the center of the dry ingredients and pour in the buttermilk mixture. Use a rubber spatula or wooden spoon to fold together until just combined. Do not overmix. Allow the batter to rest for about 5 minutes.
• Heat a griddle or large nonstick skillet over medium-high heat and grease lightly with nonstick cooking spray. Pour or scoop the batter onto the griddle, using 2 heaping tablespoons of batter for each pancake. With the back of the spoon, gently spread the batter into a 3- to 4-inch circle. Cook until golden brown, about 3 minutes. Flip and cook on the other side until golden brown and the center of the pancake feels slightly firm to the touch, another 3 minutes. Remove from the pan and repeat with the remaining batter.
• Serve the pancakes hot with the blueberry butter and maple syrup.
• Note: *Judy Kuhn is a brilliant Broadway actor who also just happens to be the singing voice of Pocahontas. It should also be noted that Vanessa Williams did a great job with the pop version of the song, which played over the closing credits.

SOUTHERN CORN STICKS

Steps:

• Preheat oven to 450F and grease your corn stick pan.
• Beat egg; add milk and melted butter.
• Sift dry ingredients together; add to batter.
• Bake for 12 to 15 minutes or until golden brown.

ORGANIC BLUE CORNMEAL PANCAKES AND WAFFLES

Steps:

• In a medium bowl, whisk blue cornmeal, salt and sugar together. Add the boiling water and stir thoroughly until everything is wet and combined. Set aside.
• In another bowl, whisk the milk, melted butter and egg.
• In another small bowl, mix the brown rice flour and the baking powder together and stir gently.
• Add the milk mixture to the blue cornmeal mixture and stir to combine, and then add the brown rice flour and baking powder mixture, stirring until incorporated.
• Add the vanilla and nuts, if using.
• Over medium heat, place a large cast iron or non-stick skillet. Add a tablespoon of butter or vegan butter or a splash of oil.
• Pour 1/4 cup batter for each pancake or approximately 1/3 cup batter for each waffle.
• Feel free to top your waffle or pancake with banana slices or berries.
• After the pancakes have cooked about 4 minutes, peak at the underside--if it's golden brown, it's time to flip. Cook the other side until equally golden, about another 4 minutes.
• Waffles are much easier as the waffle maker will indicate when the waffle is ready. Use 1/2 cup to measure the batter for a waffle.
• Serve immediately with real maple syrup and more fruit, if desired.

SOUTHWESTERN CORN

Steps:

• Place frozen corn, green peppers and onions in a container and cover with water.
• Place on stove top and bring to a boil.
• Boil for three minutes. Drain.
• In a large skillet, saute red bell peppers and tomato margarine for four minutes.
• Add cooked corn, green peppers, onions, salt and oragano.
• Cook mixture until heated, stirring frequently.

SOUTHWEST BLUE CORN STICKS

Steps:

• Use 2 T of the cornmeal to coat greased cornstick pans, or 1 1/2-inch muffin pans; set pans aside.
• Heat oil in a medium-size nonstick frying pan over medium heat.
• Add onion and chile; cook, stirring often, until onion is lightly browned (6-8 minutes); set aside.
• In a large bowl, stir together flour, sugar, baking powder and remaining 1 cup cornmeal until well blended; set aside.
• In a medium-size bowl, combine milk and egg; beat with a whisk until well blended.
• Add milk mixture, cheese and onion mixture to cornmeal mixture.
• Stir just until dry ingredients are evenly moistened.
• Spoon batter into pans, filling almost to rims; bake in a 375° oven until cornsticks are lightly browned and feel firm when lightly pressed, about 25 minutes.
• Let cool in pans on a rack for about 10 minutes, then loosen carefully and remove from pans.
• Serve warm.

BLUE CORN CHIP-CRUSTED FISH STICKS WITH RED PEPPER COULIS

Steps:

• Place the chips in a food processor and pulse until completely fine, similar to sand.
• Place the red bell pepper directly over a low flame on your stove. You want the skin of the pepper to turn black in spots. Keep turning the pepper with tongs every few minutes until it's charred all over and starting to soften. Place the pepper in a bowl and cover with plastic wrap or a towel. Let the pepper steam for several minutes.
• Peel the skin off the pepper (it will easily peel off), cut it in half and remove the seeds and stem.
• Place the pepper, Greek yogurt, lemon juice and salt in a food processor and puree until smooth.
• Place the egg, flour and the corn chip crumbs each into separate shallow bowls.
• Roll the fish pieces one at a time in the flour and tap off to remove any excess. Dip the fish in the beaten egg, letting any excess liquid drip off. Roll in the corn chip crumbs, making sure the fish is completely coated.
• When all the fish pieces are coated, heat a large saute pan over medium heat. Heat the oil for 30 seconds. Place the fish pieces in the pan and cook until golden, about 2 minutes on each side.
• Place the cooked fish on a paper-towel-lined plate. Cool to room temperature (very important for the little ones) and serve. Serve with the coulis to fish the fish sticks into.

BLUE CORN SKILLET STICKS

Steps:

• Preheat the oven to 400*F.
• Place a well-seasoned cast-iron cornstick mold (you may need 2, depending on the size of them) in the oven to warm for at least 5 minutes. A cast-iron skillet or muffin pan will work as well.
• Gently melt the buttter and shortening in a small saucepan over low heat. Add the serranos and garlic, and saute for 10 minutes. Sift together the flour, cornmeal, sugar, baking powder, and salt in a large bowl. Beat the eggs lightly in a medium bowl. Add the serrano mixture and stir in the milk. Pour the liquid ingredients into the dry ingredients; beat just until smooth. Add the cilantro.
• Remove the cast-iron cornstick mold from the oven and brush generously with the oil. Reheat the mold for about 2 minutes, then fill with the batter.
• Bake in the center of the oven for 20 to 25 minutes or until the cornbread is lightly browned but still blue and springy to the touch.