Guest Author - Deborah Adams
Blue corn is a staple of many Native American people and adds a wonderful texture to morning breakfast pancakes and other foods. It also has a unique color. Serve this at your next event and see if you don't get rave reviews! Check out these delicious recipes using blue corn below...
If you love pancakes and waffles you will adore these. Blue corn pancakes. These aren't your ordinary run of the mill pancakes these babies have personality! And texture. I love them! Try them sometime and see if they aren't a treat.
Blue Corn Pancakes
Two eggs
1 1/2 cups milk
1 Tbsp butter
3/4 cup all-purpose flour
3/4 cup Blue cornmeal
1 1/2 tsp baking soda
2 Tbsps sugar
1 tsp salt
Mix all ingredients in a blender. Let stand for 5 minutes. Do not re-mix or stir. Pour serving sized amounts from blender to lightly oiled grill.
Wait until bubbles form on top of flapjack then flip. Remove from grill when second side is cooked. Serve topped with butter and syrup, fruit or other topping of your choice and enjoy!
Blue Corn Scones
1/2 cup Roasted Blue Corn Meal
1 3/4 cup all-purpose flour
1/3 tsp baking powder
1/4 tsp salt
1/4 lb. chilled butter
1/4 cup light brown sugar
1 egg
1/2 milk
1/2 tsp vanilla extract
Preheat oven to 375 degrees F.
Grease & flour a baking sheet
Stir the dry ingredients in a bowl then cut the butter into the dry mixture with a pastry blender (or fork) to form a course meal. Beat the egg with the milk, sugar, and vanilla. When smooth, stir into the other mixture until the dough holds together. Knead briefly on a floured surface; pat into an 8" circle; place on baking sheet. Using a pizza cutter or serrated knife, score circle into 8 wedges. Bake for 15 or 20 minutes or until nicely brown. Serve with honey, fruits, jams, or with clotted cream.
Blue Corn Muffins
3/4 cup unsalted butter
1/3 cup sugar
4 large eggs
1/2 cup milk
1 to 2 fresh jalapenos, minced
3/4 cup grated mild Cheddar
3 ounces cream cheese or fresh, mild goat cheese
1 cup all-purpose flour
1 cup blue cornmeal, preferably stone-ground (may substitute yellow cornmeal)
2 1/2 tsp baking powder
1 tsp salt
2 Tbsp poppy seeds
24 (4-inch) strips of fresh or dried corn husks
Preheat the oven to 375 degrees F.
Grease the muffin tins. Cream together the butter and sugar with an electric mixer or food processor. Add the eggs, milk, jalapenos, and cheeses, mixing well after each addition. Sift together the flour, cornmeal, baking powder, and salt. Spoon the dry mixture into the batter about 1/3 at a time, again mixing well after each addition. Stir in the poppy seeds at the end.
Line each muffin tin with 2 criss-cross strips of corn husks. Spoon the batter into the prepared muffin tins. Bake for 22 to 25 minutes, or until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.
Blue corn posole stew
3 lbs. lamb or pork roast, trimmed of fat and cut into 1 inch (2 cm x 2 cm) cubes
l large onion, coarsely chopped
2 teaspoons vegetable oil (or render the trimmed fat or saute some bacon)
2-8 cloves garlic, minced
1-2 cups dry white wine (optional)
2 cans, about 10-1/2 oz each, condensed chicken stock or equivalent
2 quarts water, enough to cover posole, add more as needed
21 oz. of dry blue corn posole
or 3 cans, about 29 oz. each, of yellow or white hominy (maiz blanco)
8 oz. canned diced mild green chilies
or 2-4 fresh mild, long green chilies, seeded and finely chopped
6-12 juniper berries, mashed (or substitute a crushed bay leaf)
1 Tbsp oregano
salt to taste, or use 1 chicken bouillon cube
1/2 cup chopped parsley or cilantro
lime or lemon wedges
In a 6- to 8- quart (6-8 liter) pan, cook the onion in the oil until soft, stirring often.
Add the water, chicken stock, white wine and juniper berries. Bring to a rolling boil and add the dry posole. Simmer slowly on low heat for 3 to 4 hours. Add more liquid if necessary.
(If you are using canned hominy, skip this step. Cook the meat as instructed below with the liquids and seasonings, using just enough water to cover the meat. Add the canned hominy with the parsley and cilantro. Heat to serving temperature.)
When the posole kernels start to split open, add the meat cubes, garlic, green chilies and oregano and cook on low heat for about 1 hour longer, until the meat is no longer pink in the center. If you like more salt, add a chicken bouillon cube or salt to taste.
Add the parsley or cilantro just before serving. Serve with lime or lemon wedges. French style bread and a green salad go well with Posole. The meat can be roasted seperately, cubed and added at the last minute for fuller flavor. Posole can be made without meat. Blue corn is the best choice, as it has a firmer texture and more distinctive flavor.
Blue Corn Enchiladas
12 blue corn tortillas
1/4 cup vegetable oil
3 cups red chile sauce
1/2 cup Monterey Jack cheese, shredded
1/2 cup Cheddar cheese, shredded
1 medium onion, minced
4 eggs, fried
Shredded lettuce, for garnish
Soften each tortilla in oil in a skillet for 3 seconds; drain.
Spoon a thin layer of red chile sauce on each of 4 oven-proof plates. Layer remaining chile sauce, cheeses and onion proportionately on 3 tortillas on each prepared plate. Bake at 300 degrees for 10 minutes, or until cheese melts.
Top each with 1 egg; garnish with shredded lettuce. Serve immediately.
Makes 4 servings.
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