MEXICAN CORN BREAD

North American, from Sedona, Arizona

This cornbread was the first dish my friend's mother made for her father after they were married, and it became a family favorite for potlucks.  Not a dry cornbread, it has a moist, rich consistency, full of cheese and chilies.   In a typical southwestern meal, it would be found alongside steak and beans.  It can also be served as a casserole with a big green salad.  Cut it into squares and serve it at the table right from the baking pan.

INGREDIENTS

  • Butter for preparing pan
  • 2 cups (16 ounces or 500 g) golden sweet cream-style corn
  • 1 cup (175 g) yellow cornmeal
  • 3/4 cup 9175 g) milk 
  • 1/4 cup (60 ml) vegetable oil
  • 1 large egg, beaten
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon sea salt
  • 1 (7 ounce or 200 g) can whole green chilies, drained and sliced into strips, or about 6 fresh poblano or Anaheim chilies, peeled
  • 1 cup (125 g) shredded Mexican melting cheese (Monterey jack or mild cheddar)

METHOD

  • Preheat oven to 350 degree F (180 degree C)
  • Butter an 8 x 8 x 2-inch (20 x 20 x 5 cm) baking pan.

MIND REFRESHER

Stand straight, breathe normally, and focus on the breath's in-and-out movement as you mix the batter. 

  • In a medium mixing bowl, mix creamed corn, cornmeal, milk, oil, eggs, baking powder, and salt until well blended.
  • Pour 1/2 batter into baking pan.  Sprinkle with 1/3 chilies and 1/3 cheese.  Repeat twice with remaining chilies and cheese.
  • Bake 45 minutes-1 hour or until brown and firm to the touch.
  • Cool 30 minutes before serving.

Serves 6-8

AUNTIE RENA BROWN BREAD

German, from Berlin

After trying this recipe, you won't be able to say you can't make bread--this one is so simple to make.  the trick is to bake it in a non-preheated oven.  German breads are heavy but absolutely delicious.  The woman who gave the recipe to me got it from her aunt, who would always buy whole wheat and whole barley and then mill her own flour, experimenting to find the texture she liked.   The bread is vey nutritious and tastes better a day or two after it is made.  It will last a long time.  Germans keep thier bread in wood, metal, or porcelain containers or on a wooden board outside.  In the mornings they eat it with jam, served with an egg and coffee or tea.  Lunch is their hot meal, but at dinnertime they use the bread for sandwiches, served with soup or salad.

INGREDIENTS

  • Vegetable oil for preparing pan
  • 2 cups (500 ml) cold water
  • 1 cup (125 g) quick-cooking oats
  • 1/2 cup (125 g) Quark, fromage blanc, sour cream, or Greek-style yogurt
  • 1 tablespoon sea salt
  • 1 teaspoon herb salt
  • 1/2 cup (75 g) sunflower seeds
  • 1 cup (150 g) flax or sesame seeds
  • 1 package (1/4 ounce or 7.5 g) rapid-rise yeast powder or 1 tablespoon baking powder
  • 2 1/2 cups (375 g) whole-wheat flour
  • 1/2 cup (75 g) barley flour
  • 2 tablespoons sunflower seeds

METHOD

  • Grease a 9 x 5 x 3-inch 923 x 13 x 6 cm) loaf pan with oil.
  • In a large mixing bowl, combine water, oatmeal, cream, salt, herb salt, sunflower seeds, flax or sesame seeds, and yeast. 

MIND REFRESHER

Stand straight, breathe normally, and watch your mind for 30 seconds  Beat out any negative thoughts as you mix in the flour.

  • Mix in flour, vigorously, by hand or with an electric mixer, until well mixed.
  • Pour batter into loaf pan.
  • Sprinkle top with sunflower seeds. Bake in non-preheated 475 degree F (240 degree C) oven on the bottom shelf 1 hour or until brown and firm.
  • Remove pan from oven and let cool.
  • Remove bread from pan and store 1 day before slicing.

Serves 8

VARIATION

Use unbleached flour and cornmeal instead of whole wheat and barley flour.