Recipes from the National Cornbread Festival

Recipes from the National Cornbread Festival

July 27th, 2011 in Life Entertainment

Good morning, Fare Exchangers. As July inches into August, there are tomatoes to be harvested and cooked and so much more. We are hot on the trail of cornbread recipes from the National Cornbread Festival, sorbet, gelato and ices.

Sarah Miller wrote: "I was out of town during the Cornbread Festival and was looking forward to seeing the winning recipes the following Wednesday. Please let me know where I can find them."

And Yeast of the Ridge's request grew from steamy summer days. She wants particularly a recipe for gelato, but while she is at it, would love to know how to make any sorbets and ices.

The request for tomato pie brought two very different answers, the first from longtime Exchanger Bobbie Abercrombie, who found it in a magazine. This one has an Italian touch and seems to have some calorie-cutting virtues as well. The recipe is described as a year-round recipe but especially good when fresh basil is plentiful, which is right now - except for our house, where I find it impossible to grow.

Italian Tomato Tart


1 (10-ounce) package frozen long-grain brown rice (such as Birds Eye Steamfresh)

2 tablespoons commercial pesto

1 tablespoon grated fresh Parmesan cheese

1 large egg

Cooking spray


1/2 cup fat-free milk

1/2 cup egg substitute

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

Dash of ground red pepper

1 large egg

3/4 cup (3 ounces) shredded part-skim mozzarella cheese

1 ounce prosciutto, cut into thin strips (about 1/4 cup)

3 small plum tomatoes, thinly sliced

1 tablespoon chopped fresh basil

Heat oven to 350 F.

To prepare crust, cook brown rice according to package directions. Combine cooked rice, pesto, Parmesan cheese and 1 egg; firmly press mixture into the bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 350 F for 15 minutes. Remove dish from oven.

Increase oven temperature to 400 F. To prepare filling, combine milk and next 5 ingredients (through 1 egg) in a bowl; stir with a whisk.

Sprinkle half the mozzarella and half the prosciutto into bottom of prepared crust. Top with half of tomato slices. Repeat procedure with remaining mozzarella, prosciutto and tomatoes. Pour milk mixture over tomatoes; bake at 400 F for 10 minutes.

Reduce oven temperature to 325 F. (Do not remove tart from oven.) Bake an additional 35 minutes or until set.

Cool 10 minutes before serving. Sprinkle with fresh basil. Cut into wedges.

Yield: 4 servings, 279 calories each, 19.3 grams carbohydrate.

Elsie Keith found several versions of tomato pie in past Fare Exchanges, and indeed this is a topic that returns regularly to the table. Mrs. Keith, who lives in LaFayette, Ga., and has also contributed to this column for decades, reported that "some use mayonnaise, and some use half sour cream and half mayonnaise and blend them together." Some cooks use less of the mayo or mayo-sour cream mixture. Additionally, this pie may be made with a prepared pie crust instead of the biscuit-mix crust. Here's one of the ones featured in a past Exchange.

Tomato Pie

1 cup biscuit mix, packaged or homemade

1/4 cup milk

1 tablespoon butter, softened

6 to 8 large ripe tomatoes





11/2 cups mayonnaise (or half mayo, half sour cream)

11/2 cups grated sharp Cheddar cheese

Heat oven to 425 F. Combine biscuit mix and milk. Roll out on floured board. Put pastry in 9-inch greased pie shell and bake until light brown, 7 to 8 minutes. After it has cooled, rub softened butter onto bottom of baked shell.

Reduce oven temperature to 400 F. Peel tomatoes and slice them very thick; allow to drain. Layer tomato slices in pie shell and sprinkle each layer generously with salt, pepper, basil and chives. Make topping by mixing mayonnaise and cheese. Spread over tomatoes. Bake 25 to 30 minutes.

This also is good cold from the refrigerator the next day.

We've been full of quinoa the last couple of weeks - and I noted from the package that I have in my cupboard that this is not a cheap product. But here's another creative recipe, as promised from Bettie Chastain, who "tried it and liked it very much."

A tip from Chastain for the quinoa is this: "When cooking quinoa, remember to soak it in hot water for 10 to 15 minutes, then rinse really well several times in a fine-hole colander. This is to get the outer coating off to keep it from being bitter. Then proceed with cooking. There are many recipes for quinoa online. It is great for someone who is gluten-intolerant as it is a seed instead of a grain."

Quinoa Burgers

2 rounded cups cooked quinoa

3/4 cup shredded Cheddar cheese

1 medium carrot or more, finely grated

3 eggs

2 tablespoons all-purpose flour or cornstarch

2 green onions or a small onion chopped fine

1/2 teaspoon Splenda or sugar

1/4 teaspoon black pepper

1/4 teaspoon cumin

1/8 teaspoon salt

1/8 teaspoon garlic powder

Oil for frying

Put all ingredients except oil into a large bowl and mix well. Using a 1/4-cup measuring cup, measure and form mixture into patties about 1/2 inch thick. Mixture will be slightly sticky. Fry until golden brown, about 4 minutes on each side. Makes 10 to 12 burgers.

A creative ice cream recipe came from an anonymous Exchanger from Fresh Home magazine.

Dark Chocolate Ice Cream with Paprika and Agave

1 cup whole milk

1/2 cup agave nectar

2 eggs

1 teaspoon Hungarian paprika

Dash salt

8 ounces bittersweet chocolate, melted and cooled

2 cup heavy whipping cream

11/2 teaspoons vanilla extract

In a small heavy saucepan, heat milk and agave nectar until bubbles form around side of pan.

In a small bowl, whisk the eggs, paprika and salt. Stir in chocolate. Whisk in a small amount of hot milk mixture. Return all to the pan, whisking constantly.

Cook and stir over low heat until mixture is thickened and coats the back of a spoon. Quickly transfer to a bowl; place in ice water and stir for 2 minutes. Stir in cream and vanilla. Press wax paper onto surface of custard. Refrigerate several hours or overnight.

Fill cylinder of ice cream freezer 2/3 full; freeze according to manufacturer's directions. When ice cream is frozen, transfer to a freezer container; freeze for 2 to 4 hours before serving.

Nutrition information: 446 calories per 1/2-cup serving, 36 grams fat, 137 milligrams cholesterol, 71 milligrams sodium, 34 grams carbohydrate, 2 grams fiber, 6 grams protein.

How can I not say, "What will they think of next?" Well, there are more recipes where this one came from: one with blue cheese and one with red curry. Keep reading, keep sending.

To Reach Us

Fare Exchange is a longtime meeting place for people who love to cook and love to eat. We welcome both your recipes and your requests. Be sure to include precise instructions for every recipe you send.

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