theboxexperiment

Attempting to live a more sustainable lifestyle.

Buttery Corn Bread June 30, 2011

Filed under: Bread,Dinner — theboxexperiment @ 9:44 am
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Last night we were going to grill pork, make garlicy green beans, and corn bread. The green beans were a bust- a few bad ones spoiled the bag so we had to resort to a bean and corn salsa  for our veggie. The corn bread turned out FANTASTIC, it is so light and airy. Fresh out of the oven it didn’t need any extra butter, this morning it still doesn’t need anything extra. This recipe doesn’t have a strong corn flavor. If you want it to taste more like corn, increase the amount of corn flour and decrease the amount of regular flour.

Ingredients

  • 2/3 cup butter or margarine, softened
  • 1 cup sugar (I made it a short cup and the bread still turned out sweet, next time I may use even less, say 2/3 cup)
  • 3 eggs
  • 1 2/3 cups milk
  • 2 1/3 cups all-purpose flour
  • 1 cup cornmeal
  • 4 1/2 teaspoons baking powder
  • 1 teaspoon salt
Steps
  1. In a mixing bowl, cream butter and sugar.
  2. In a separate small bowl, combine the eggs and milk.
  3. In yet another small bowl, combine flour, cornmeal, baking powder and salt
  4. Alternating, add the egg mixture and the flour mixture to the butter sugar mixture.
  5. Pour into a greased 13-in. x 9-in. x 2-in. baking pan.
  6. Bake at 400 degrees  for 22-27 minutes or until a toothpick inserted near the center comes out clean.
  7. Cut into squares; serve warm.
  8. Enjoy
 

Bean and Corn Salsa February 27, 2011

Filed under: Snack,Vegetable — theboxexperiment @ 6:00 am
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JEM found this recipe and it’s definitely become a weekly staple in our house. It goes fantastic with tacos, burritos, quesadillas, etc. It is also great by itself. J has made it thinking it would last a few days only to discover I brought it to work for lunch with pita chips. Quick, easy, inexpensive, very filling, and oh so good.

Ingredients

  • 1 can of black beans
  • 1 can of no-salt sweet corn
  • chopped fresh cilantro to taste
  • 1/2 med. red onion (or to taste)
  • fresh lime juice (~1/2 of a squeezed lime)
  • salt
  • 1/2 chopped de-seeded jalapeno or serrano (optional)
  • 1 tbs cumin

Steps

  1. Drain the beans and corn
  2. Rinse both the beans and corn in a colander. Leave them to dry a bit.
  3. Rough chop the red onion (we cut it up fairly small.)
  4. Rinse the cilantro. Make sure to wash the cilantro very well. Unlike other herbs you may pick up from the store, this one often comes very sandy. So unless you like grit, clean it will!!
  5. Rough chop the cilantro.
  6. Rinse the hot pepper.
  7. Cut the hot pepper in half, de-seed, rough chop (again we do it pretty small or you’re like to get a VERY spicy bite.)
  8. Mix the beans, corn, cilantro, and hot pepper together. If then beans and corn are still pretty wet at this point then cumin will clump and be funky.
  9. Salt to taste.
  10. Squeeze lime juice over the mixture.
  11. Mix
  12. Enjoy!!!