Grace's Mosaic Moments

Saturday, April 22, 2017

Recipe Encore

Beauty & the Beast. 2
Note license plate - BYBY FLU
Goldenrod is near where we used to live in East Orlando - not far from Florida Hospital East and UCF. I presume this germy VW is associated with one or the other.

Cassidy, awake, posing with a posy
Photos by Susie

WILDFIRE UPDATE: As of Saturday night, April 22, there are 115 wildfires burning in the state. Enough that the governor postponed a scheduled 5-day trip to Argentina. Many displaced families. One of last week's fires (about 20 miles north of here) has gone underground, creating what they call a "mud fire." Newscasters keep assuring homeowners that it's really rare for such a fire to spread to "under houses." Yikes!

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I've been saving the above photos for a "Mosaic Moments" occasion, and this week seemed to be it. Our extended-family Easter dinner last week (27 strong), plus another "empanada" session with Cassidy prompted this second round of recipes in a such a short time. So many people asked for my cornbread recipe that this seemed the easiest way to get it to those who wanted it. 

The cornbread recipe below is the result of taking a standard cornbread recipe, found on the Internet, and adding quite a lot! Here it is. 


Grace note: I added the chilies, corn, bacon, cheddar, and sour cream to a basic cornbread recipe.  

3/4 cup all-purpose flour
3/4 cup yellow cornmeal
1/4 cup sugar*
1½ teaspoons salt **
1½ teaspoons baking powder
1 teaspoon baking soda
1-2 jalapeño chilies, finely diced***
3/4 - 1 cup corn kernels
¼ lb. bacon, crisped & crumbled
c. ½ cup shredded cheddar
Fresh herbs, chopped (optional)
1¼ cups buttermilk****
2 large eggs
1 large dollop sour cream*****
¼ cup (½ stick) unsalted butter, melted, cooled

* I used “Sugar in the Raw.”
** I used c. 1 teaspoon kosher salt
*** I used 1½ chilies, finely diced
**** It’s possible to substitute milk, but it just won’t taste as good. 
***** I used a serving spoon, not the “measuring” tablespoon, & dipped out a heaping scoop of sour cream (my mother added sour cream to as many recipes as possible, saying it made everything taste better).

Before you begin to assemble your cornbread, cook & crumble the bacon, dice the chilies, shred the cheddar, & melt the butter, giving it time to cool.

Preheat oven to 350°. Use solid shortening, such as butter or Crisco to grease a 13x9x2 baking pan. Whisk flour, cornmeal, sugar, salt, baking powder, and baking soda in large bowl to blend. Stir in diced jalapeños, corn, bacon, cheddar, and fresh herbs.

Whisk buttermilk and eggs in medium bowl; add sour cream, whisk until blended. Add buttermilk mixture to dry ingredients and stir just until blended.  (Do not overmix.) Transfer batter to prepared pan.

Bake until lightly browned on top & toothpick inserted in center comes out clean, about 25 minutes. (If making ahead, cover & store in refrigerator; reheat in oven or microwave.) 

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with Roasted Red Pepper Sauce
Grace note: This is a recipe found on the Internet. The Roasted Red Pepper sauce looked good, but Cassidy and I were swamped with making 20 empanadas for six people, so I I bought a different salsa from my usual (Three Pepper) and a package each of fresh pico de gallo and chopped creole-style vegies from my local Winn Dixie. Used together, or just one alone, they provided a refreshing topping for the empanadas.

To make 10 empanadas, using frozen “Discos Grandes” from the supermarket:

1 lb. lean ground beef
½ cup onion, chopped
1/3 cup tomato sauce
¼ teaspoons salt & pepper (preferably kosher salt & ground fresh pepper)
⅛ teaspoon red pepper flakes (or to taste)
¼ teaspoon smoked paprika
½ teaspoon minced garlic
½ cup roasted red peppers, chopped
½ cup sliced green olives, pimiento stuffed


In a large skillet over medium heat, sauté beef and onions until beef is browned and onions are translucent. Drain excess liquid.  Add tomato sauce, salt, pepper, red pepper flakes, paprika, garlic, roasted red peppers and olives. Cook, stirring, about 5 minutes.

Assemble & Bake:

Preheat oven to 425°. On a floured board, stuff the wrappers one at a time, using about 2-3 rounded tablespoons each. Brush water on the edge of one side of each disk; pinch closed, finish by “forking” the edge. Place on baking pans lined with parchment paper. For egg wash, whisk together one egg & up to ½ cup water. Brush the top of each empanada with egg wash. Bake for 17-20 minutes or until golden brown.

Roasted Red Pepper Sauce (if desired):

8 oz. cream cheese
1 cup roasted red peppers, chopped
½ teaspoon minced garlic
⅛ teaspoon salt
¼ teaspoon smoked paprika

In food processor combine cream cheese and roasted red peppers. Pulse until combined. Add garlic, salt & paprika. Process until smooth. Serve cool or at room temperature with empanadas. Store leftovers in refrigerator.

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Thanks for stopping by. Next week: More on the importance of names.

Thanks for stopping by,

For Grace's website, listing all books as Blair Bancroft, click here.

For a brochure for Grace's editing service, Best Foot Forward, click here.

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