Gluten Free Blue Corn Griddle Cakes

Sandy — Thu, 22 Apr 2010 20:51:43 +0000

This is a variation on a recipe I developed for a cooking demo at the Women’s Cancer Resource Center last night on Southwest Cuisine – today’s lunch so P can try them. This version uses ground flax in place of the egg and yogurt + water in place of the buttermilk. I used flax because I am sensitive to eggs and yogurt because it was on hand.

Gluten Free Blue Corn Griddle Cakes

1 cup blue cornmeal (organic from Arrowhead Mills)
1/2 cup brown rice flour (or amaranth)
1 teaspoon sea salt
3/4 teaspoon baking soda
1/2 teaspoon ground black pepper

2 tablespoons unsalted butter, melted
2 tablespoons ground flax seed mixed with 1/4 cup warm water
3/4 cup whole milk yogurt
1/3 cup water
1 cup frozen cut corn (or fresh)
1/4 cup scallions, sliced
1/4 medium jalapeno pepper, finely diced
1/2 cup Monterey jack or Mexican cheese blend, grated

Extra virgin olive oil for cooking griddle cakes

Combine dry ingredients (cornmeal through pepper) in bowl and set aside. In a separate bowl, whisk together wet ingredients (butter through cheese). Fold the dry ingredients into the wet.

Heat a cast iron griddle to medium high heat. Lightly coat the griddle with olive oil. When the griddle is hot, make a griddle cake with ¼ cup of batter. When they are ready to flip, little bubbles will start to appear on the top of the cakes (and the bottoms will be slightly browned) – about 3 to 4 minutes on the first side. After flipping, you can check the bottoms of the cake for doneness – this will take about an additional 3 minutes per cake.

Makes about 12 cakes. Serve hot.

Bourbon and Brown Sugar Glazed Yams

Sandy — Sun, 29 Nov 2009 19:45:16 +0000

This is the latest candied yam recipe. Slightly healthier than previous iterations. A must have at Thanksgiving and Christmas dinners.

Bake 4 pounds (4 large) orange yams (sweet potatoes) at 350F until soft and the skins are “loose” – about 90 minutes. Let cool and peel skins off. Cut into 1 1/2″ disks. Arrange tightly into a 9″ square baking dish. Brush a generous amount of the bourbon brown sugar glaze and bake at 325 for 30-40 minutes. Brush on some more glaze and bake another 20 minutes. If you want to crisp up the top you can brush on more glaze and put under the broiler for a few minutes. Serve warm.

Bourbon Brown Sugar Glaze (approximate)

1/4 cup butter
1/2 cup brown sugar
2 T bourbon
1/2 tsp vanilla

Put all ingredients in a small sauce pan and bring to a boil. The butter and brown sugar should blend together into a nice thick glaze.

Tasty Bytes » Side Dish

Gluten Free Blue Corn Griddle Cakes

Gluten Free Blue Corn Griddle Cakes

Bourbon and Brown Sugar Glazed Yams