| Santa Fe Trail CORN BREAD MIX Ingredients: Cornmeal, Flour, Sugar, Baking Powder, Baking Soda, Salt. Spice Packet: Green Chilies, Red Ancho Peppers, Cayenne. Additions: 1 C. Buttermilk 2 T. Butter 2 Large Eggs Cooking Directions: Preheat oven to 425 degrees. Melt butter in 8x8 pan in oven – butter may turn brown. Then, swirl butter in pan to coat bottom and sides. Pour remaining butter from pan into mixing bowl. Blend in eggs and buttermilk. Add cornbread mix and contents of spice packet and stir thoroughly. Pour mixture into preheated pan. Bake for 13-15 minutes until firm on top and lightly browned. Serve with soup for supper or with sausage and eggs for breakfast. Serves: 6-8 Preparation Time: 5 minutes Cooking Time: 13-15 minutes Cornbread Recipes: Sausage Egg Cornbread Breakfast 1 Package Frontier Soups Santa Fe Cornbread Mix 1 C. Buttermilk 2 Eggs 2 T. Butter 1 Can Cranberry Sauce or American Spoon Foods Sweet Tomato Relish 1 12 oz. Package Little Jones Sausage links Brown sausages in skillet, pour off extra fat, and place in bottom of 8 inch pyrex baking pan. Cover with cranberry sauce or sweet tomato relish. Prepare cornbread batter with buttermilk, eggs and melted butter. Pour batter over all and bake 25 minutes at 350 degrees. Cut in squares and serve. Deep South Cornbread Variation Follow directions on the package of the Santa Fe Cornbread Mix, but in addition to buttermilk, eggs and melted butter, stir in 1 Cup Shredded Sharp Cheddar Cheese and 1 5-ounce can of cream style corn. Bake at 425 degrees for 25 minutes and serve hot with soup for supper. Or make mini muffins, slice in half and place a teaspoon of Red Spoon Pepper jelly inside. Serve as an appetizer. Cornbread Tomato Salad Recipe 8 cups Spring Greens, or Romaine Lettuce, chopped, or Arugala 1 cup Grape or Sweet Cherry Tomatoes, cut in half 1 medium red Onion, cut in half, sliced thin 1 package Frontier Soups Santa Fe Trail Corn Bread Mix Optional: 4 ears of fresh Corn, grilled ( see cooking directions below) Optional: Cubed Asiago Cheese Vinaigrette: 1 cup extra virgin olive oil ½ cup red wine vinegar 1 T. oregano 1 t. salt 1 t. pepper 1 t. sugar 5 clove pressed garlic Prepare corn bread according to directions on package. Allow to cool. Remove corn bread from the pan. Heat barbeque grill to high. Brush each side of corn bread with olive oil and grill just until grill marks appear, about 1 minute per side. Remove corn bread and cut into 1-inch cubes. (This can be done a day ahead, cover corn bread loosely and allow to dry) Combine olive oil and vinegar. Mix well. Add remaining ingredients. Set aside. In a large salad bowl, combine lettuce, cut-up tomatoes, onion and corn. Add vinaigrette and gently toss. Add corn bread to salad. Mix thoroughly and serve. Add cheese if desired. How to Grill Corn on the Cob Remove and discard husk. Use a wet paper towel to remove silk. Soak corn in cold water for 15 minutes. Preheat grill to medium heat. Remove corn from water and shake off excess water. Brush corn with olive oil. Sprinkle corn with salt and a little garlic. Roast corn for 15 minutes, turning occasionally. After cooling, slice kernels off the cob into a medium bowl. |
