Donna’s Easy Cast-Iron-Pan Cornbread
2 cups recently ground cornmeal (if you don’t have a grinder–use 1 cup store bought cornmeal + 1 cup flour)
4 heaping teaspoons of Rumford Baking Powder
2 spoon sea salt
1.5 cups of milk or whey or orange juice
Preheat the oven to 400. Coat the bottom of your cast iron pan with a little olive oil and put it on the stove on Medium/Low. Mix the dry ingredients in a bowl and then stir in your liquid. Pour the batter into your hot pan. Put it in the oven at 300 degrees until the top is golden brown (20-25 minutes). This stuff’s the best right out of the oven & not nearly as good the next day. But you won’t have much trouble making sure it’s all eaten :).
20 Squash Flowers
1 Cup Bread Crumbs
1/4 Cup Parmesan
3/4 Cup finely diced Squash
(Mix it UP: Throw in finely chopped spinach, basil, cucumber, and carrots if you have them!)
2-3 Tablespoons Salt
Dash of Pepper
Dash of Oregano
Go into the garden and pick off some of your Male squash flowers. The males are the ones w/ the skinny stems that will not turn into squash. Take your squash flowers into the kitchen and set them aside while you mix up all of the other ingredients in a bowl. Gently open your squash flowers (Look out for the Bees!) and stuff them with your mixture.
Either cook them on the stove in a frying pan with some olive oil on medium heat on both sides until golden brown OR sprinkle them with a little bit of olive oil and bake them in the oven at 350 degrees until golden brown. These are SO addicting and FUN to make! *Thanks to Frank for sharing his secret New Jersey/Italian family recipe with us at Dig In Community Garden :).