1 cup cornmeal
¾ cup flour
1 Tbsp. sugar
1½ tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
2 large eggs, lightly beaten
1½ cups buttermilk
6 Tbsp. butter, melted
Grease 2 mini loaf pans. (Or you can do them in mini muffin pans.)
In a large bowl, mix together the cornmeal, flour, sugar, baking powder, baking
soda, and salt.
In a separate bowl, mix together the eggs, buttermilk, and butter. Pour the buttermilk mixture into the cornmeal mixture and fold together until there are no dry spots (the batter will still be lumpy).
Pour the batter into the prepared loaf pans, a bit over ½ full.
Bake until the top is golden brown and a toothpick inserted into the middle of the cornbread comes out clean, about 15–20 minutes at 330 degrees. Bake in batches as needed.
Torn Bread Salad with Roasted
Tomatoes and Goat Cheese
8 small shallots, quartered
1½ cups grape tomatoes
2½ Tbsp. extra-virgin olive oil, divided
salt, and pepper
1 cup cubed pumpernickel bread (½-inch cubes)
1 Tbsp. mayonnaise
1 Tbsp. sherry vinegar
½ tsp. Dijon mustard
2 romaine hearts, cut crosswise into ½-inch ribbons
3 oz. goat cheese, crumbled
In a medium baking dish, toss the shallots with the tomatoes and 1 tablespoon
olive oil, and season with salt and pepper.
Place in an air fryer basket and bake at 370 degrees for 15 minutes, tossing
halfway through. Pour into a large bowl and let cool.
Meanwhile, spread the pumpernickel cubes in the air fryer basket and toast for about 5 minutes at 330 degrees, until crisp. Let cool.
In a small bowl, whisk the remaining 1½ tablespoon olive oil with the mayonnaise, sherry vinegar, and mustard. Season with salt and pepper.
Toss the toasted pumpernickel croutons, shallots, tomatoes, and romaine with the dressing until coated.
Add the goat cheese, toss gently, and serve.
Jalapeños . . . Are Popping!
1 (8-oz.) pkg. cream cheese softened
3 jalapeños, finely chopped
½ cup shredded cheddar cheese
coarse salt and pepper
24 refrigerated square wonton wrappers
vegetable oil spray
In a bowl, combine cream cheese, jalapeños, cheddar cheese, and salt and pepper
to taste.
In a mini muffin pan, arrange the wontons in each muffin cup. Add 1 teaspoon of
the filling to the center of each wonton.
Place on the fryer rack and lightly spray them with the vegetable oil.
Air fry at 350 degrees for 8–10 minutes until golden.
Parmesan Artichoke Hearts
1 (15-oz.) can artichoke hearts, packed in water
2 eggs
1 cup panko breadcrumbs
¼ cup grated Parmesan cheese
Drain the artichokes and quarter.
Mix the eggs in a medium bowl. In a separate bowl, add the panko breadcrumbs and Parmesan cheese and mix well.
Dip each artichoke in the eggs, and then coat them with the panko mixture.
Place on a small plate and spray both sides lightly with canola oil.
Place in the air fryer basket in a single layer and bake at 400 degrees for 10 minutes, turning halfway through. Bake in batches as needed.
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