Best Southwest Skillet Bread Recipes

SOUTH BY SOUTHWEST

South by Southwest image

The following 4 recipes are meant to be served together as a complete meal, but of course, each can be prepared and served individually. If you plan to make them together as a meal, the Scallion Butter should be prepared first, as it needs to refrigerate. Then move on to the Skillet Corn Bread and Red Bean, Squash and Okra Stew, which can both cook while you are preparing the Garlicky Greens.

Provided by Food Network

Categories side-dish

Time 4h40m

Yield 6 servings

Number Of Ingredients 43

Ingredients

6 scallions, top 2 inches of green removed
2 tablespoons umeboshi paste (Japanese pickled plum paste, available in natural foods stores or Japanese food shops)
6 tablespoons chopped fresh parsley leaves
6 tablespoons toasted sesame butter or tahini
3 tablespoons lemon juice
1 teaspoon minced fresh ginger
2 cups cornmeal
1 cup whole wheat pastry flour
1 cup unbleached white flour
3 tablespoons baking powder
2 cups soy milk
1/2 cup canola oil
1/2 teaspoon sea salt
1/3 cup maple syrup
3 tablespoons olive oil
3 cups dried red beans, soaked overnight
3 bay leaves
2 tablespoons sea salt
3 tablespoons olive oil
1 large onion, diced 1/2-inch
2 large carrots, diced 1/2-inch
4 stalks celery, diced 1/2-inch
2 small butternut squash, skinned and diced 3/4 inch
1 small red bell pepper, diced 1/2-inch
1 small green bell pepper, diced 1/2-inch
1/4 jalapeno pepper, minced (about 1 teaspoon)
1/4 cup minced garlic
4 cups diced okra or zucchini, 1/2-inch cubes
1 tablespoon chili powder
3 tablespoons dried sage
1 teaspoon crushed red pepper flakes
1 small (6-ounce) can tomato paste
2 cups canned whole tomatoes with juice
2 cups water or vegetable stock
1/4 cup tamari
1 cup minced cilantro leaves
1 bunch kale, trimmed, sliced diagonally into 1/4-inch strips (about 10 cups)
1 bunch collard greens, trimmed, sliced diagonally into 1/4-inch strips, (about 10 cups)
2 tablespoons olive oil
1/2 cup minced garlic
1 large onion, sliced thin (about 2 cups)
1/2 tablespoon sea salt
2 tablespoons tamari

Steps:

Place all ingredients in a food processor and puree until smooth. Transfer to a bowl and refrigerate for 2 to 3 hours before serving.
Preheat oven to 400 degrees F.
Sift cornmeal, flours and baking powder into a large bowl. Mix well.
In a separate bowl, whisk together the soy milk, oil, salt, and syrup. Pour the wet ingredients into the dry, stirring just until the dry ingredients are moistened.
Oil an 11-inch round cast iron skillet with the olive oil. Over high heat, heat the oil until it starts to smoke. Pour the batter into the heating skillet. Bake approximately 40 minutes, or until the cornbread is firm to the touch and a toothpick comes out clean. Let cool before slicing.
Drain and rinse the beans. Place the beans in a medium saucepan with the bay leaves and add enough water to cover the beans by 1-inch. Cover and bring to a boil, then reduce the heat and simmer for 35 minutes. Add 1 teaspoon of salt in the last 5 minutes of cooking. Beans will still be tough. They will complete their cooking in the stew. Reserve both the beans and the cooking juices while completing the preparation of the stew.
Over medium to high heat in a large pot heat the oil, onions and carrots, cook until softened, about 5 minutes. Add the celery, squash, bell peppers, jalapeno, and garlic, cook 5 minutes more. Add the okra, spices, remaining salt, and the tomato paste.
In a food processor, puree the whole tomatoes with their juice until you have a tomato soup-like consistency. Stir the tomato mixture into the vegetables. Add the beans, the bean cooking juice, and the water or vegetable stock. Cover and simmer until beans are tender, about 20 minutes. Add the tamari and cilantro. Serve hot.
Steam the greens about 2 to 3 minutes in a steamer basket. Set aside.
Heat the oil and garlic in a large skillet over medium heat. Add the onions and cook until softened, about 5 minutes. Add the cooked greens and salt, tossing with the onions and garlic, cook until greens are softened, about 3 minutes. Sprinkle with the tamari and serve hot.

SOUTHWESTERN CORNBREAD

Southwestern Cornbread image

Provided by Katie Lee Biegel

Categories side-dish

Time 45m

Yield 12 muffins

Number Of Ingredients 12

Ingredients

Nonstick cooking spray, for spraying muffin tin
3 cups cornmeal
2 tablespoons baking powder
2 tablespoons sugar
1 tablespoon red pepper flakes
2 1/2 teaspoons kosher salt
2 cups milk
1/2 cup canola oil
One 14.75-ounce can cream-style corn
1 cup grated sharp Cheddar
1 cup finely diced yellow onion (about 1 small)
1/2 cup diced green bell pepper

Steps:

Preheat the oven to 375 degrees F. Spray a 12-cup muffin tin with nonstick spray and place in the oven while you make the batter.
In a large bowl, combine the cornmeal, baking powder, sugar, red pepper flakes and salt. Stir to combine. Add the milk, oil and corn and stir until just combined. Stir in the Cheddar, onions and green peppers and stir just until incorporated.
Carefully remove the hot muffin tin from the oven and ladle the batter into it. Return to the oven and bake until a toothpick comes out clean, about 15 minutes. Let cool 5 minutes. Remove from the muffin tin and serve.