Let us run with endurance the race God has set before us. We do this by keeping our eyes on Jesus, the champion who initiates and perfects our faith. Heb 12:1-2 (NLT)

Monday, November 15, 2010

Spicy Corn Cakes with Black Beans

Prep: 20 minutes
Cook Time: 5 minutes
Serves: 4

These were a fun alternative to rice or potatoes as a side at dinner. They would be good as a breakfast food too! The kids love the corn cakes, but could take or leave the black beans. The only problem now is that I'll have to search out other recipes to use up the cornmeal and buttermilk, which I do not normally have around the kitchen.

What you'll need:

  • 1 can black beans, rinsed and drained
  • 1 tsp oregano
  • 2 tsp chili powder
  • 2/3 C ground yellow cornmeal
  • 2 Tbsp flour
  • 1/4 tsp baking soda
  • salt and pepper
  • 3 Tbsp unsalted butter
  • 1 C buttermilk
  • 1 egg 
  • 1/2 C frozen corn
  • 2 tsp canola oil
  • sour cream and salsa for serving
In a saucepan over medium heat, stir together the beans, oregano, and 1 tsp of the chili powder. Cook, stirring occasionally, until the beans are heated through. Set aside. 

In a medium bowl, whisk together the cornmeal, flour, baking soda, remaining 1 tsp of chili powder, a bit of salt and a bit of pepper. 

In a small bowl, whisk together the butter, buttermilk and egg. Mix the wet ingredients into the dry until just blended. It will look lumpy. Fold in the corn. 

Heat a large cast0iron pan over medium-high heat. Brush with oil. Working in batches, add the batter like you would for small pancakes (~ 1/4 C at a time). Use a flipper to keep the batter in a small circle. Cook the cakes, turning once, until brown and puffy (about 4 minutes). Transfer to a plate and cover with foil. Stir the batter and brush the pan with oil in between batches. 

Top the cakes with the beans, and serve with salsa and sour cream.

Monday, November 8, 2010

Cinnamon Biscuits

This is a good one. Simple, yet tasty.

What you'll need:
  • 2C sifted all-purpose flour
  • 1Tbsp baking powder
  • 1 tsp salt
  • 1/4 tsp baking soda
  • 1/4 C vegetable oil
  • 3/4 C buttermilk 
  • 8 Tbsp (1 stick) butter, softened
  • 3/4 C granulated sugar
  • 1 tsp cinnamon
Combine flour, powder, salt and soda in a medium bowl and mix well. Stir in vegetable oil. Add buttermilk and stir until just blended

Knead the dough on a lightly floured surface until smooth. Roll dough into a 15x8 rectangle.

Preheat the oven to 400 F. Grease a 9 inch round baking pan lightly

Spread butter over the dough. Combine sugar and cinnamon in a small bowl and mix well. Sprinkle over butter. Roll up rectangle jelly-roll style, starting from one long side. Pinch seam to seal.

Cut the roll into 1 1/2 inch slices. Arrange the slices, cut side up, in prepared baking pan. Bake until lightly browned, about 15-20 minutes. Remove from oven. Serve hot. 

These are a great little treat, and quick to make. Perfect for brunches. 
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