Happy Indigenous Peoples' Day
In honor of Indigenous Peoples' Day, we had a delicious meal using foods from the Americas. We made the meal with ingredients we already had in the house, but next time we will be more mindful to have succotash and maybe something including pumpkin! We also realize that the finished picture should have had some tomatoes from our garden on top for color. Everything is a work in progress.
Three bean chili (with peppers, pinto, kidney and black beans.) Yellow grits with vegan butter and skillet cornbread. The skillet cornbread recipe is below, it's my new favorite way to make cornbread.
- 1 1/2 cups yellow cornmeal
- 1/2 cup oat flour
- 1/2 cup white rice flour
- 1/2 cup potato starch (You can also use equivalent of 1 1/2 cups all purpose gluten free flour blend)
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 cup almond milk
- 1 1/4 cup water
- 1/3 cup vegetable oil
- cooking spray or additional oil to grease the skillet
Pre-heat your oven to 400 degrees.
Grease a 8 or 9 inch round cast iron skillet.
Mix all of the dry ingredients in a medium bowl. Add the milk, water, and oil and mix to combine.
Pour the batter into the skillet and bake for about 30 minutes. The top will crack.
Turn the broiler on and bake for another 3-4 minutes, keeping a close eye on it for burning.
Remove from the oven and allow to rest for at least ten minutes before cutting.
