HEIRLOOM CORNMEAL RECIPES

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CRANBERRY CORNBREAD RECIPE - NYT COOKING



Cranberry Cornbread Recipe - NYT Cooking image

Cranberries meet cornbread in this one-bowl fall mashup. A crunchy golden edge forms around the cornbread thanks to the hot skillet the batter is poured into. The mixture crisps in the oven-melted butter that coats the pan, resulting in browning and caramelization that delivers maximum flavor. While baking, the fresh cranberries soften, ensuring a burst of juicy tartness with each bite. Use either fine- or medium-grind cornmeal, as coarse varieties make for an overly gritty bite.

Provided by Vallery Lomas

Total Time 45 minutes

Yield 8 servings

Number Of Ingredients 10

8 tablespoons/113 grams unsalted butter, plus more for serving 
1 1/4 cups/180 grams fine- or medium-grind yellow cornmeal
1 cup/125 grams all-purpose flour 
1/2 cup/100 grams granulated sugar
2 teaspoons baking powder 
1 1/2 teaspoons kosher salt (Diamond Crystal)
1/2 teaspoon baking soda 
3 large eggs 
1 cup/240 milliliters buttermilk 
1 cup/115 grams fresh or thawed frozen cranberries

Steps:

  • Place a rack in the middle of the oven and heat oven to 375 degrees. Place the butter in a 10-inch cast iron skillet, and place the skillet in the oven to melt the butter.
  • Meanwhile, in a large bowl, whisk together the cornmeal, flour, sugar, baking powder, salt and baking soda. Add the eggs and buttermilk, and whisk until combined.
  • Carefully remove the skillet from the oven. The butter should be completely melted. Pour about three-quarters of the melted butter into the cornmeal batter, and stir until combined. Pour the batter into the hot skillet, and sprinkle the cranberries evenly over the top. 
  • Bake until the cornbread is browned around the edges and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Serve hot with butter.

SOUTHERN CHOW CHOW RECIPE | KARDEA BROWN | FOOD NETWORK



Southern Chow Chow Recipe | Kardea Brown | Food Network image

Provided by Kardea Brown

Categories     side-dish

Total Time 1 hours 0 minutes

Cook Time 40 minutes

Yield 2 quarts

Number Of Ingredients 15

5 cups white distilled vinegar
3 cups granulated sugar 
2 tablespoons kosher salt 
1 tablespoon whole cloves 
1 tablespoon mustard seeds 
1 tablespoon whole black peppercorns 
1 teaspoon yellow mustard powder
1 teaspoon ground turmeric 
Pinch crushed red pepper flakes 
1 bay leaf 
4 green tomatoes, finely diced 
2 green bell peppers, finely diced 
1 red bell pepper, finely diced 
1 large sweet onion, such as Vidalia, finely diced 
1/2 head cabbage, shredded (about 6 cups) 

Steps:

  • Clean and sterilize 2 quart-size canning jars with lids.
  • Add the vinegar, sugar, salt, cloves, mustard seeds, peppercorns, mustard, turmeric, red pepper flakes and bay leaf to a large saucepan over medium heat. Bring to a simmer and cook, stirring occasionally, until the sugar dissolves and the flavors start to marry, about 5 minutes.
  • Add the green tomatoes, green and red bell peppers, onion and cabbage and bring to a boil, lower the heat and let simmer, stirring occasionally, for 15 to 20 minutes. Remove from heat. Divide the mixture between the two jars and let cool to room temperature. Serve immediately or seal and refrigerate for up to 6 weeks.

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SOUTHERN CHOW CHOW RECIPE | KARDEA BROWN | FOOD NETWORK
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Reviews 4.2
Total Time 1 hours 0 minutes
Category side-dish
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