Mimi’s Mexican Cornbread
Ingredients
- 1 1/2 cups Sprouted Yellow Corn Meal
- 1 cup organic cream-style corn
- 1/2 cups cheddar cheese, grated
- 1/4 cup Monterrey Jack cheese, shredded
- 1 medium organic onion, chopped
- 2 large eggs, preferably pastured
- 1/2 cup olive oil
- 1/4 cup organic whole milk
- 1 4 oz. can organic chopped green chilis
- sea salt to taste
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Instructions
- Preheat oven to 350 degrees.
- Mix all ingredients together in a large bowl, then pour into a lightly buttered 9 x 13” glass or ceramic dish or a 10-inch cast iron skillet.
- Bake for 45-50 minutes. Great with spicy grilled chicken and pork tenderloin.
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Buttermilk-Poppy Seed Muffins
Ingredients
- 2 cups sprouted flour (your choice)
- 1 cup maple sugar
- 1 tablespoon orange zest
- 1 1/2 teaspoons aluminum-free baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 cup whole buttermilk, preferably organic
- 3 large eggs, preferably pastured
- 2 tablespoons poppy seeds
- 1 teaspoon vanilla extract
- 1/2 cup organic butter, melted
- Orange Glaze
Orange Glaze
- 1 cup Powdered rapadura
- 1 teaspoon vanilla
- 2 tablespoons orange juice
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Instructions
- Preheat oven to 375 degrees.
- Combine first 6 ingredients in a large bowl; make a well in center of mixture.
- Whisk together buttermilk and next 3 ingredients in a medium bowl. Add buttermilk mixture to flour mixture, stirring just until dry ingredients are moistened. Stir in melted butter.
- Spoon batter into a lightly greased or lined 12–cup muffin pan, filling three–fourths full.
- Bake at 375 degrees for 20 to 25 minutes or until a wooden pick inserted in center comes out clean.
- Cool in pan for 5 minutes. Remove muffins from pan to a wire rack and drizzle with Orange Glaze.
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Roasted Sweet Potato & Onion Tart
Ingredients
- 3 cups ¾-inch-cubed sweet potatoes (about 1 ½ lb.)
- 1 cup red onion, chopped
- 2-3 tbsp olive oil or coconut oil
- 1 teaspoon coarsely ground black pepper
- 6 cooked bacon slices, crumbled
- 1/4 cup chopped fresh parsley
- 1 TYH pie crust dough
- 2 cups shredded Gruyere cheese
- 1 1/2 cups light cream, preferably raw (or organic half-n-half)
- 4 large eggs, preferably pastured
- 1 teaspoon chopped fresh rosemary
- 1/2 teaspoon sea salt
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Instructions
- Preheat oven to 425 degrees.
- Toss together first 4 ingredients in a large bowl.
- Arrange mixture in a single layer in a parchment-paper lined baking pan.
- Bake 20 minutes or just until potatoes are tender, stirring after 10 minutes. Cool completely in pan on a wire rack. Stir in bacon and parsley.
- Roll out pie-crust dough into a 12-inch circle.
- Fit pie-crust into a 10-inch diameter tart pan. Press into fluted edges if desired. Trim off any excess pie-crust along edges.
- Line pie-crust with parchment paper and fill with pie weights or dried beans. Place on a baking sheet.
- Bake at 425 degrees for 12 minutes.
- Remove weights or beans and bake 5 more minutes. Cool completely on baking sheet on a wire rack. Reduce oven temperature to 350 degrees.
- Layer half of sweet potato mixture and half of cheese in tart shell. Repeat layers once.
- Whisk together light cream and next 3 ingredients. Pour over cheese.
- Bake at 350 degrees on lowest oven rack for 35-40 minutes or until set. Cool tart on a wire rack (about 15 minutes).
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