This week’s share offers a lot of savory combinations. Corn and beans together make a complete protein, so a pot of beans and some dumplings or cornbread (with a touch of the chipotle in either) is a good winter supper. The chipotle is quite hot, so be judicious! You can add the tomatoes to your pot of beans at the beginning of
cooking and add the spinach at the end.
Farmer/chef/doctor Adam gives us this cornmeal dumpling recipe –
1 c of cornmeal, add 2-4 T flour, 1 t baking powder, a pinch of red chile, 1 egg, and just enough water to make a stiff dough. Some chopped onion is good, or herbs.
Drop by the spoonful into a hot stew or soup (or beans) and simmer on low covered for about 20 mins. Or use a tamale dough, which is all cornmeal, with shortening and baking powder.
And another recipe – I’ve had this since I first moved to New Mexico in the early 70’s, which must explain its magical qualities. It will have a custard-like middle layer. The batter is quite runny. (I just did a google search and discovered it came from the Tassajara Bread Book.)
3 Layer Corn Bread
1 c cornmeal
½ c whole wheat flour
½ c unbleached white flour
2 t baking powder
½ t salt
¼ – ½ c honey
½ c oil
1 beaten egg
3 c milk or buttermilk
Mix dry ingredients. Mix wet ingredients. Mix together. Pour into greased 9”X9” pan. Bake in a preheated 350 degree oven for 50 min or until springy when gently touched. Cool, cut and serve. Refrigerate remaining pieces.