In our box this last week:
Full Belly Red Cornmeal
The item we were most excited about was the red cornmeal. The newsletter in our CSA box came with a great recipe for cornbread. We tweaked it a bit to make it a bit healthier. It was awesome.
We had it with some quick pickled carrots (4 carrots + 2-3 Tbs red wine vinegar + 1-2 tsp sugar + couple pinches of salt + couple pinches of red pepper flakes. Marinate for at least 20 minutes)…
Cornmeal breaded catfish…
and sauteed spinach from this week’s box.
Bacon Jalapeno Cornbread
Adapted from Full Belly Farm Recipes
5 pieces of turkey bacon cut into 1/2″ strips
1 cup onion, chopped (we used the fresh onions in the box)
2 – 1/2 cups Full Belly Red cornmeal (or any other fine cornmeal)
1 – 3/4 cups flour (whole wheat or unbleached)
1/2 cup brown sugar
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon baking powder
1/2 cup oil
2 – 1/2 cups milk
1 cup jalapenos
1. Place a 10″ cast iron skillet or baking pan in the oven. Heat oven to 350 degrees. Fry bacon with onions until onions are translucent. About 5 minutes.
2. In mixing bowl, stir together cornmeal, flour, brown sugar, baking soda, salt and baking powder until well combined. Stir in eggs, oil, milk and jalapenos. Gently stir in bacon and onions. Pour into your hot cast iron skillet or baking pan.
Bake 30 to 40 minutes until top is golden and a skewer or knife stuck through the middle comes out clean. Serve warm and enjoy!