Sue Gregg's Blender Batter Cornbread Recipe Demonstration

	Blender Cornbread Meals in Minutes Unlike most grains such as wheat, oats, barley, rye, and rice which originated in the Old World, corn was discovered in the New World. It is truly the all American grain. With this recipe you can control the texture--blend it smooth or leave it a bit crunchy. Serve it hot with butter and honey. Adding a bean dish to the menu compliments the protein of the corn to make a complete protein meal. Amount: 8" Square Baking Pan (12-16 pieces) Bake: 350 degrees F (175 degrees C) 25-35 minutes 1. Place in blender; blend at high speed 3-5 minutes (the blender will "grind" the grain into a batter in the liquid medium. If it is a little gritty, blend more or let it set overnight for a smoother batter using the two stage method. 1 cup buttermilk, sour lowfat milk, or lowfat yogurt (thin yogurt to consistency of buttermilk with water) 1/4 cup melted butter or olive oil or 2 tablespoons each butter and oil 3 tablespoons maple syrup or honey 2/3 cup whole kernel dry corn 2/3 cup whole wheat pastry grain or 3/4 cup allergy alternative Kamut® Grain or 2/3 cup additional whole kernel dry corn Second Stage: Optional (Recommended) Cover blender. Let batter stand at room temperature overnight or about 7 hours Add 2 eggs & blend 2. Mix in thoroughly, but briefly, using blender and/or rubber spatula as needed: 2 teaspoons baking powder 1 teaspoon salt 3. Pour batter immediately into greased baking pan. Bake at 350 degrees F (175 degrees C) 25-35 minutes or until knife or toothpick comes clean out of center.
Blender Batter Cornbread Assemble Ingredients and Equipment, Preheat oven
STEP #1 Blend in blender for 3 to 5 minutes:

1 cup buttermilk

1/4 cup melted Butter or Oil




3 tablespoons maple syrup or honey	2/3 cup whole kernel dry corn	Add Additional Grain (such as pastry wheat, kamut or more corn)

Meals in Minutes
From Freezer to Table
    Five o'clock has past. Long ago you breakfasted a husband, let the dog out, chauffeured the kids, splotched your best blouse, crashed the computer, answered a home equity loan phone solicitation, skipped lunch, napped the baby but not you, were called and begged by your old boss to fill in tomorrow at the office, heaped up two shopping carts at the supermarket, forgot to return your mother-in- law's call, picked up toys, and let the dog back in. You are tired, tired, tired.
    Five-thirty approaches. You haven't even begun to think about dinner. The pitter-patter of small feet approaches. Heavier footsteps will follow. What to have? Call for pizza? Again? Out for dinner? Not with your tribe on your budget.
    You know it is futile to check the cupboards, and the pantry is hopeless. Where to go for inspiration? The refrigerator? You open the door and stare at the shelves. They stare back. You need a plan!
    What would it be like to have a freezer full of "use me" dishes waiting for the times when you're too busy, too late, and too tired?
    Now you can prepare freezer dishes once a week or once a month or just increase your recipe on any given day and freeze the extra. Double, triple, or quadruple recipes for large families. Single? Divide into smaller portions. With a freezer full of twenty-six Meals in Minutes recipes you can manage convenience and control costs without compromising low fat-high fiber nutritional standards. By six you can still say, "Dinner's ready!"

		The cornmeal flour version of the Cornbread recipe is found in Holiday Menus
Blend on high speed 3 to 5 minutes
The Nutritional Numbers Per 1 piece of 12 (pan cut 4x3) with 1% fat buttermilk Exchanges: 0.25 Meat, 1 Fat, 1 Bread, 0.25 Fruit; 146 Calories, 3.5 g protein (9%), 6 g fat, 20 g carbohydrate (55%; 5 g sugars), 2 g dietary fiber, 41 mg cholesterol, 191 mg sodium, $.15 The Menu . . . Chili or Chili Con Carne Carrot & Celery Sticks 2 pieces Cornbread with 1 Tbsp. Honey Butter Spread Per Serving $.90 - $1.25 13% - 24% of calories Fat 647 - 719 Calories

*Second Stage* Optional (Recommended) More about the 2 stage process Cover blender Let batter stand at room temperature overnight or about 7 hours Measure and sift dry ingredients below in advance Preparation Tip: Leave yourself a note to add 2 eggs
STEP #2 Mix in thoroughly, but briefly, using blender and/or rubber spatula, as needed

2 eggs & Blend in	Baking Powder	Salt
Recommended: To avoid lumpy leavenings sift through a strainer firs
		The Cornbread recipe with a reduced fat & sodium variation is found in Main Dishes.
Optional: Add 1/2 teaspoon soda for lighter cornbread	Do Not Over Mix Leavenings!

STEP #3 Pour batter immediately into greased baking pan. Bake until knife or toothpick comes clean out of center

Spray Pan	Pour	Bake
	Another version of the Cornbread recipe with non-dairy baking alternatives is found in Four Food Storage Plans for Health & Hospitality

Test for Doneness		Serve Hot

MEALS IN MINUTES, a whole foods cost saving convenience cookbook for singles as well as families. Cook once-a-month or once-a-week to fill your freezer with 26 low fat/ high fiber ready to serve meals-in- minutes when time and energy are short. Enjoy variety with chicken, fish, ground turkey, bean & vegetarian recipes. Shopping and assembly lists. Index, 94 pages. The first edition of this book was titled "Casseroles." ISBN 1-878272-12-8 $9
Preview Book pdf 403K . . . Purchase

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