Blender CornbreadBlender CornbreadBlender Cornbread

Introducing Whole Foods Cooking

LESSON OBJECTIVES 1. Introduce a whole grain: CORN

2. Use the blender in WHOLE GRAIN BAKING 3. Introduce one of the TWO STAGE PROCESS methods: SOAKING 4. Engage children in the recipe preparation 5. Involve everyone the in recipe evaluation

6. Make label and recipe ingredient comparisons.

For background information on Whole Grains, use the Blender in Whole Grain Baking,

and the Two Stage Process, see the RESOURCES FILES

Blender Cornbread 1 Piece of 9: 184 Calories each

A popular quick bread especially complementary

with bean dishes.

Easy to make in a blender!

Use whole dry freshly corn ground in the blender. The

batter is soaked to maximize nutritional value.

Blender Cornbread A popular quick bread and so easy to make in the blender with whole dry corn

(*See Using the Blender in Whole Grain Baking )

AMOUNT: 8" Square Baking Pan 184 Calories/1 piece of 9 Bake: 325° 25 - 35 minutes STAGE 1 (*See Using the Two Stage Process)

1.. Place in blender; cover and blend at highest speed 3 - 5 minutes (expect batter to be gritty); let stand in a warm place for 12 - 24 hours (24 hrs. best when using only corn): 2/3 cup plain whole yogurt + 1/3 cup hot filtered water or 1 cup plain kefir, almond or coconut milk (*See Culture Dairy Products and Alternatives)

1/4 cup melted butter 3 tablespoons maple syrup 1 1/3 cup whole kernel dry corn (*See Whole Grains)

2.Stir through small strainer into a small bowl; set aside: 1 1/2 teaspoons baking powder 1 teaspoon salt

STAGE 23. Preheat oven to 325°. Grease pan with butter.4. Just before baking blend in eggs at highest speed 1 - 3 minutes, briefly blend in leavening and salt just to mix in evenly: 2 eggs or alternative leavenings and salt 5. Pour batter immediately into greased baking pan. Bake at 325° (165°C) for 25 - 35 minutes or until knife comes clean out of center.

*Refers to Resource Files

ASSEMBLE INGREDIENTS & EQUIPMENT ON A TRAY

Place ingredients and small pieces of equipment on a tray. Avoid kitchen counter chaos.

A tea towel keeps items from slipping and sliding.

INGREDIENTS FOR STAGE 1

YogurtButter

Or

or Olive Oil

Maple Syrup or Honey

Measured Hot Water

Whole Dry Corn Baking Powder Soda Salt

EQUIPMENT - STAGE 1

Blender

T-Pot to heat WATER

Safety Tip: Unplug blender while filling the bowl.

1 cup liquid measure for hot WATER

Post-it notereminder

SputulaSmall Bowl

small strainer

1/3 cup measure1 cup measure

Kitchen Timer

2/3 cup dry measure

for LEAVENINGS

for CORN

½ tsp. Measure 1 tsp. measure

for BLENDING

for YOGURT

STAGE 1STAGE 1

Thinned yogurt 2/3 cup yogurt + 1/3 cup very hot filtered water (See resource file for nondairy alternatives)

HotFiltered

Water

PlainYogurt

STEP 1. Place in Blender:

An electric teapot willheat filtered waterquickly.

Scrape cup with rubber scraper

1

2

3 Tbs. Pure Maple Syrup or Honey

Melt 1/4 Cup Butter in Microwave 20 Seconds

1

11/3 Cups Whole Dry Corn

2

3

Place in Blender:

Blend at highest speed 3 – 5 minutes; cover blender (expect batter to be gritty); let stand in a warm place 12–24 hours.

Cover blender while blending

A vortex (hole in batter) means batter is blending properly

24 hours soaking is best for corn

Baking Powder

Salt

STEP 2. Stir leavenings and salt through strainer into small bowl; set aside:

Stir through strainer (to remove lumps from salt and soda)

2

Baking Soda

1 3

4

Measuring & Straining the Leavenings & Salt

INGREDIENTS & EQUIPMENT - STAGE 2

Kitchen Timer

2 Eggs

Butter or spray to grease pan

8” or 9” Square Pan

Pot Holders

Rubber Scraper

Leavenings & Salt

STAGE 2STAGE 2STEP 3. Preheat oven and grease baking pan:

325º

Soft Butter Preferred Grease pan with piece

of wax paper as in this example or spray

with olive oil.

Cover and blend 1 - 3 min.

Test for smoothness; blend longer, if desired,

but not longer than 2 – 4 more minutes.

A bit of crunch in cornbread is actually

pleasantly interesting.

STEP 4. Just before baking, add eggs;

blend at highest speed 1 – 3 minutes.

If eggs do not mix into batter right away, turn off blender and mix them in a bit by

hand; then turn blender back on.

Add while blender is churning. Quickly pour leavenings into the vortex.

If needed, turn off blender to assist blending of leavenings & salt with a rubber scraper.

Briefly blend in leavenings and salt just to mix evenly.just to mix evenly.

Add leavenings & salt

STEP 5. Pour batter immediately into greased baking pan.

Bake at 325° for 25 - 35 minutes or until knife or toothpick comes clean out of center.

Serving the Menu: Cornbread with Honey Butter Spread and Soup

Small hands apply Honey Butter without getting sticky

Honey Butter

Make your butter stretch with this tasty treat spread on

cornbread, muffins, yeast breads, waffles, and pancakes.

Vigorously blend together with a small wire whisk:

1/8 cup (2 tablespoons) butter

1/8 cup honey (of pourable consistency; if not, warm slightly)

For further research check I Samuel 14 to see what eating honey did for a warrior by the name of Jonathan.

Mrs. Gregg explains the Ten Point Recipe Evaluation Plan

The Ten Point Recipe Evaluation Plan moves children beyond “Yuck” and “Yum” responses to identify the qualities that make food appetizing.

Round 1: Wait until everyone has sampled the dish. Better yet wait until they’ve almost finished the meal. Explain that you would like each person to think of a number which ranks his or her impression of the dish in comparison to similar dishes they’ve had in the past without consulting others. 1, 2, and 3 are low marks. 4, 5, 6, and 7 are satisfactory marks. 8, 9, and 10 are high marks.

Round 2: Ask each person to give a reason that explains WHY he or she chose the ranking number. Here you can introduce quality describing words in categories as:

COLOR: green salad, yellow squash soup, red and white radishes, purple cabbage TEMPERATURE: hot, steaming, warm, lukewarm, cold, chilledTEXTURE: hard, crisp, crunchy, smooth, gooey, softTASTE: sweet, sour, bitter, salty, or umami (savory like the full-bodied flavor of chicken soup)*COMPARISONS: Reminds me of __________.

You don’t have to come to a final consensus, but you could wrap up the survey with “Should we serve this dish once a week, once a month, occasionally, or set it aside?

Note to cooks: It is ok to let your spouse know that he/she does not have to “vote” in the survey but to assist children in participating. You can engage in your own private evaluation later.

*Malcom Gladwell details the basic flavors humans can taste in his chapter on “The Ketchup Conundrum” in his book What the Dog Saw, p.44.

These young guests give the Cornbread and Soup high marks

Proof of ApprovalLuke orders a 3rd bowl of soup after eating a 2nd piece of cornbread

Compare Ingredients from packaged mixes with the Recipe Ingredients

Recipe: corn, water, yogurt, eggs, butter, honey, salt, baking powder, soda

Recipe: corn, water, yogurt, eggs, butter, honey, salt, baking powder, soda

Questions for Discussion1. Why use whole corn instead of cornmeal?

2. What is the benefit of allowing the batter to soak?

3. What are the advantages and/or disadvantages of making this recipe “from scratch” instead of using a package mix?

4. By what age do you believe _______ (son/daughter) could make this recipe on his/her own?

Blender CornbreadGraphics, Photos, Content  © 2000--2014 

Rich & Sue Gregg, Publisher/AuthorPresented with assistance from the Peterson family:

Elias, Luke, Gracie, and Micah

SueGreggCookbookswww.suegregg.com

8830 Glencoe Drive Riverside California 92503-2135 

      All Rights Reserved. Reproduction in whole or in part in any form or

medium without the express written permission of SueGreggCookbooks is prohibited.Permission granted to subscribers of SchoollHouseTeachers.com to reprint a copy of recipes for personal use. Recipes and resource materials adapted from the Sue Gregg Cookbooks. Scripture quotation taken from the NIV®. Copyright © 1984 by International Bible Society.

Used by permission of Zondervan Publishing House.

Blender CornbreadGraphics, Photos, Content  © 2000--2014 

Rich & Sue Gregg, Publisher/AuthorPresented with assistance from the Peterson family:

Elias, Luke, Gracie, and Micah

SueGreggCookbookswww.suegregg.com

8830 Glencoe Drive Riverside California 92503-2135 

      All Rights Reserved. Reproduction in whole or in part in any form or

medium without the express written permission of SueGreggCookbooks is prohibited.Permission granted to subscribers of SchoollHouseTeachers.com to reprint a copy of recipes for personal use. Recipes and resource materials adapted from the Sue Gregg Cookbooks. Scripture quotation taken from the NIV®. Copyright © 1984 by International Bible Society.

Used by permission of Zondervan Publishing House.