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Basic Roasted Pima Corn
Directions:
1
Place 4 &1/2 cups of water in a sucepan.
2
Add 1&1/2 cups of Whole Roasted Pima Corn.
3
Bring to a rapid boil for 5 minutes.
4
Reduce heat to medium low and simmer covered for 45 minutes.
5
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
Directions:
1
Place 4 &1/2 cups of water in a sucepan.
2
Add 1&1/2 cups of Whole Roasted Pima Corn.
3
Bring to a rapid boil for 5 minutes.
4
Reduce heat to medium low and simmer covered for 45 minutes.
5
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
Ingredients:
2 tsp Butter
1 cup 60 day Pima Corn
1 cup Milk
1 Egg beaten
⅓ cup Vegetable oil
2 tbsp Organic agave nectar, to taste
1 cup Pima Club Wheat Flour
3 tsp Baking powder at sea level (reduce amount by 1/4 tsp at 5000 feet and by 1/2 tsp at 10,000 feet)
½ tsp Salt
Directions:
1
Preheat oven to 400 degrees. Butter the bottom & sides of an 8 inch round pan.
2
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.
3
Make a well in the middle of the wheat mixture and pour in the moist corn mixture. Fold the ingredients together until well combined.
4
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.
5
Cut into wedges and serve warm.
Makes 4 to 6 servings
Ingredients
Ingredients:
2 tsp Butter
1 cup 60 day Pima Corn
1 cup Milk
1 Egg beaten
⅓ cup Vegetable oil
2 tbsp Organic agave nectar, to taste
1 cup Pima Club Wheat Flour
3 tsp Baking powder at sea level (reduce amount by 1/4 tsp at 5000 feet and by 1/2 tsp at 10,000 feet)
½ tsp Salt
Directions
Directions:
1
Preheat oven to 400 degrees. Butter the bottom & sides of an 8 inch round pan.
2
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.
3
Make a well in the middle of the wheat mixture and pour in the moist corn mixture. Fold the ingredients together until well combined.
4
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.
5
Cut into wedges and serve warm.
Makes 4 to 6 servings
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