Basic Roasted Pima Corn
Place 4 &1/2 cups of water in a sucepan.
Add 1&1/2 cups of Whole Roasted Pima Corn.
Bring to a rapid boil for 5 minutes.
Reduce heat to medium low and simmer covered for 45 minutes.
5. Remove from heat and let stand covered for 5 to 10 minutes.
A great side dish or as an addition to summer salads and salsas!
Ingredients
Directions
Place 4 &1/2 cups of water in a sucepan.
Add 1&1/2 cups of Whole Roasted Pima Corn.
Bring to a rapid boil for 5 minutes.
Reduce heat to medium low and simmer covered for 45 minutes.
5. Remove from heat and let stand covered for 5 to 10 minutes.
A great side dish or as an addition to summer salads and salsas!
Pima Cornbread
Preheat oven to 400 degrees. Butter the bottom & sides of an 8 inch round pan.
In a medium sized mixing bowl combine corn four, milk, egg, oil and agave. In a separate bowl mix together wheat flour, baking powder and salt.
Make a well in the middle of the wheat mixture and pour in the moist corn mixture. Fold the ingredients together until well combined.
Scrape batter into prepared pan and bake on the middle rack of the oven for 20 to 25 minutes until a toothpick or knife inserted in the center of the cornbread comes out clean.
Cut into wedges and serve warm.
Makes 4 to 6 servings
Ingredients
Directions
Preheat oven to 400 degrees. Butter the bottom & sides of an 8 inch round pan.
In a medium sized mixing bowl combine corn four, milk, egg, oil and agave. In a separate bowl mix together wheat flour, baking powder and salt.
Make a well in the middle of the wheat mixture and pour in the moist corn mixture. Fold the ingredients together until well combined.
Scrape batter into prepared pan and bake on the middle rack of the oven for 20 to 25 minutes until a toothpick or knife inserted in the center of the cornbread comes out clean.
Cut into wedges and serve warm.
Makes 4 to 6 servings
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