It’s Cinco de Mayo. What better way to celebrate than with CORN. Native to Mexico and first hybridized right up the road from where I live in Teotitlan del Valle, corn has traveled around the world and become a food staple for many. Of course, Cinco de Mayo was invented in the USA. Read more about it HERE.
Now, for the RECIPE. What some of you have been asking for: the cornbread recipe I created and modified over many recent bakings. I think I’ve perfected it to the point that I’m ready to publish it. It is much better than the original recipe I made and posted a few months ago from Oaxaca.
The recipe uses almond flour instead of gluten-free white flour and a finely ground cornmeal, giving it a texture more like a cake than the traditional dense, gritty cornmeal one usually encounters in cornbread. If you want something more dense, use a different flour and a stone ground meal.
Assemble the following ingredients:
- 1 cup gluten-free almond flour
- 1-1/2 cups finely ground corn meal
- 1 stick butter
- 1 tsp. salt
- 1/2 tsp. baking soda
- 2 tsp. baking powder
- 2 T. ground turmeric
- 4 T. fresh grated ginger
- 1 tsp. cinnamon
- 2 T. dried oregano leaves
- 1-1/2 cups almond, coconut, rice or soy milk (for lactose free) or cow milk, if you prefer
- 1 T. white or apple cider vinegar
- 2 eggs
- 1/2 cup sugar
Prepare a baking dish. Use any one of the following:
- Cast iron 8″ skillet, OR
- 8″ aluminum springform pan, OR
- 8″ x 8″ pyrex baking dish
Grease baking dish with grape seed oil. Grape seed oil can take a high temperature without burning. If you use the springform or pyrex pan, cut a piece of parchment or wax paper in a circle 1″ larger than the circumference. Oil the paper, too. I like to use cast iron because it gives a crunchy exterior.
Steps to Prepare the Batter:
In a mixing bowl, combine the flour and cornmeal with all the spices, oregano, salt, baking soda and baking powder. Stir until thoroughly mixed.
Combine milk and vinegar and let sit 10-15 minutes until clabbered.
Melt butter in microwave — in three 30 second increments so it doesn’t splatter or overheat.
Beat the 2 eggs with the sugar until blended, about 2 minutes.
Make a well in the flour mix. Add the milk, butter and egg mixture into the well. (A well is a deep indentation in the middle of the dry ingredients.) Mix until all the flour is absorbed into the liquid ingredients. Beat until smooth.
Pour mixture into the greased baking dish.
Put on the middle rack of a pre-heated 425 degree oven. Bake 30-40 minutes until done. Test doneness with a toothpick. If it comes out clean, the baking is finished. If there are particles of batter on the toothpick, continue baking, checking every 10 minutes.
Remove. Let cool. Cut into squares. Can be stored refrigerated in a sealed container for up to 5 days, or freeze. I doubt it will last 5 days and you’ll find yourself making this recipe at least weekly.
Note: you can cut down or add to the spiciness by adjusting these ingredients. I like a lot of turmeric and ginger. To me, this tastes reminiscent of pumpkin bread.
Let me know if you have any questions. norma.schafer@icloud.com
P.S. In years past, I owned and operated a gourmet cookware shop and cooking school in South Bend, Indiana. Just a little tidbit to affirm my competence in the kitchen.
Textile Fiestas of Mexico guide book by Sheri Brautigam, with a little help from Norma Schafer
It was early 2016 and I’d just returned from taking a group of textile travelers to Tenancingo de Degollado, Estado de Mexico, to study the ikat rebozos of the region. Textile maven and friend Sheri Brautigam was in Oaxaca putting the final content and photos together for her upcoming book, Textile Fiestas of Mexico.
When Sheri is in Oaxaca (her home is Santa Fe, NM), we like to hang out together.
ONE Space Open: Ikat Textile Study Tour to Tenancingo, Feb. 2-10, 2017
I took her with me and introduced her to the Feria del Carrizo (river reed basket fair) in San Juan Guelavia, Oaxaca, just across the road from where I live in Teotitlan del Valle. She loved it so much, she decided to include it in her book! At the end of January each year, it’s a special event that includes hand-woven river reed baskets, lampshades, fish traps, music and amazing food.
Tenancingo weaver Jesus Zarate with his amazing ikat butterfly rebozo
Sheri’s deadline was fast approaching. She wasn’t sure she could get back to Tenancingo to interview and photograph people, something I had well-documented. I suggested that perhaps I could produce that chapter for her.
Smokey and steamy dye pot, the alchemy of natural dyes
I also suggested that she include a chapter on the natural dye wool textiles of Teotitlan del Valle, focusing on the process of using indigo, cochineal and other plants and minerals.
Hands in the cochineal dye bath
Sheri sent the suggestion to Karen Brock at Thrums Books, the co-publisher, and she agreed.
If you are traveling to Mexico for any reason, this is the book you want in hand to explore the rich textile culture. It includes how to get to the textile regions, what to look for, where to shop for the best, where to stay and eat.
Of course, if you want a personal, immediate experience, come with me!
Cochineal from acid (lime juice) dye bath — brilliant color. All natural!
Let me know how you like it if you do get a copy. We are interested in your feedback for the next edition!
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Posted in Cultural Commentary, Folk Art, Oaxaca Mexico art and culture, Photography, Teotitlan del Valle, Travel & Tourism, Workshops and Retreats
Tagged Cochineal, fiestas, guide book, Ikat, indigo, Mexico, natural dyes, Norma Schafer, Oaxaca, photography, rugs, Sheri Brautigam, shopping, Teotitlan del Valle, textiles, tour, travel, weaving