Sommer's Navajo Blue Corn Cake with Honey Butter

Navajo cuisine is straightforward; beans, squash, corn, potatoes, meat and simple unleavened bread all garnished with salt, pepper, and onions. The real flavor is the outdoor method of cooking and in the variety of chili peppers used (sometimes being eaten raw along side a dish).

I was at a loss recently when trying to find something to being to a Relief Society "Share your Heritage" night and asked pretty much everyone I knew for a recipe. We all had the same ideas, frybread, stew, blue corn mush....

But I wanted something that would be more 'palatable' for those who weren't used to bland Navajo food and I didn't want to take the time to make frybread unless I could do it 'real' justice...meaning fresh fried on site. Cold frybread is no way to introduce someone to what the real thing is.

Anyway I came up with my own recipe that is light and fluffy,  not too bland, and not too sweet...just perfect in my book. I call it Navajo Blue Corn Cake which can be made in muffin form or in a cake pan.

Yield: 12 squares

Ingredients
1 1/2 cups all purpose flour
1/2 cup Blue Corn Meal
1 1/2 tsp Baking Powder
1/2 cup (1stick) Melted butter
1 cups Granulated Sugar
1 cups Milk
3 eggs
1 tsp juniper ash (optional)

Sommer's Secret: Juniper ash (usually used in Navajo blue corn recipes)would greatly complement this recipe but I didn't have any.

Sommer's Secret:  You can use regular corn meal but then is no longer blue corn bread :o)....I guess there's always blue food coloring (I won't judge) but the taste won't be the same....but still yummy!

I used  my 'Navajo Maize' Blue Corn Meal

Directions

1. Melt butter.

Sommer's Secret: I keep most of my butter in the freezer and always forget to set it out in time to reach room temperature. And I somehow manage to forget how to change the temperature on the microwave ie: 30% or low etc. Microwaving at regular temperature or high just splatters it all over. So instead I use the "time defrost" setting for 2-3 minutes to soften and melt my butter (less time to just soften the butter).

2. Combine all ingredients in a bowl. 

3. Mix until well incorporated (there may be a few lumps).

4. Pour into a greased or sprayed 9X13” pan. Or papered muffin tins.

Sommer's Secret: I use a "trigger" ice cream scoop to get uniform muffins and doubled the recipe for 3 dozen muffins with a little left over for a tiny loaf.

5. Bake at 350° for 20-30 minutes until the edges are golden brown and the center springs back when you touch it lightly.

Sommer's Secret: I find it more most when you under cook it slightly where the center springs back but "dents in" just a little to the touch. 

6. Serve warm with butter.

Sommer's Secret: Some Honey Butter would bring these muffins over the top but it's plenty sweet on it's own.

Sommer's "2 Ingredient" Honey Butter

1 stick butter or margarine
3 TBS to 1/4 cup Honey

1. Soften butter or margarine to room temperature or in microwave.

2. Mix in honey to taste until smooth and creamy.

Dinner in a Pumpkin

I LOVE FALL TIME. I miss the changing of the leaves and the crisp Autumn air. This time of year is when I get the most homesick. Cooking and baking help me fill the void of the changing seasons. Here's my take on the good 'ole Dinner In A Pumpkin.

Ingredients:
1 Medium to small size Pumpkin
2-4 Cups Cooked Rice
2 TBS Olive Oil (or oil of your choice)
1 bag Frozen mixed Veggies
2 cans Cream of Mushroom Soup
1 packet Lipton Onion Soup Mix
1 Medium Onion (Chopped)
1 pound ground meat (Beef, Pork, Chicken, or Turkey)
Salt and Pepper
2-4 cups water or Chicken Broth (optional)

Sommer's Secrets:
Pretty much all varieties of pumpkins are edible, including their seeds. The type and size of pumpkin affect their taste and texture.

Pie or Sugar Pumpkins are better for baking and cooking. They're sweeter and have a smoother texture.

"Jack O' Lantern" Pumpkins are larger and better for carving but can be just as yummy in your recipes. Small or Medium Sized pumpkins work best. 

Larger to Giant pumpkins are just as edible but their texture can become more stringy and coarse the larger they are with less"pumpkin" flavor.

Tiny pumpkins can be eaten but have little flesh so most people use them as bowls or accent pieces.

Directions:

1. Get your rice cooking how ever you like to make your rice.

Or even better use leftover cooked rice

Sommer's Secret: I pretty much use only Calrose Rice cooked in my rice cooker. I definitely don't eat the boxed minute stuff anymore that was once the only "rice" I ate except for when eating Chinese food. It'd be fun to try different rice varieties to see how it affects the taste and texture of this dish.

To add more flavor I will substitute Chicken or Beef Broth for water or cheat with some some a few scoops of bouillon. paste added to the rice and water and press cook. 

 

I like "Better than Bouillon"  that I get at our local Sam's Club. It's pretty much a concentrated broth paste. I like the lower sodium one to limit salt. It's lots cheaper than buying chicken broth by the can, lasts a long time in the fridge and is easy to add to pretty much anything for extra flavor like my Easy Mexican Rice.

2.Cut the stem part off of your pumpkin.Leaving enough pumpkin to create a lid (like when making a jack-o-lantern).

3. Scrape out all of the  slippery insides and seeds. Discard or Keep the seed,it's up to you.(I still need to find a good way to roast pumpkin seeds, I always seem to burn them including the poor ones pictured below).

4. Rub oil all through the inside of the cleaned pumpkin. Generously Salt and Pepper. Set aside.

 

5.Brown ground meat and onions in skillet. Season to Taste.

6. Stir in frozen Vegetables

7. In a large mixing bowl. Combine Cream of Mushroom Soup and Lipton Onion Soup Mix.

8. Add meat mixture 

9. Add rice

Sommer's Secret: Since I'm using such a giant pumpkin I also used my left over rice.

10. Mix well.

11. Place mixture in prepared pumpkin.

Sommer's Secret: Don't pack down the mixture. Some Crispy Onion strips, breadcrumbs or toasted pumpkin seeds on top of the mixture would add a nice crunch.

12. Place pumpkin "lid" back on.

13. Put on a baking sheet and insert into a 350 degree Preheated oven.

Sommer's Secret: Use a baking sheet with a lip/edge and cover with aluminum foil to catch juices. I suggest using a baking rack and pierce the outside of the pumpkin to assist with juice draining. See end result.

14. Bake for 45 to 60 minutes until pumpkin flesh can be easily speared with a fork.

Sommer's Secret: My oven was super small and my pumpkin was super big so it took a little longer to bake and the outside looked burnt. But the pumpkin meat was cooked perfectly.

Serve warm.

Sommer's Secret: I was a littler over zealous and made enough to feed probably 15 people, and forgot to take a nicer picture, but this was DELICIOUS. I couldn't wait to try it and noticed more juices accumulated as I let it sit so finally placed it on a rack.

Because I used a larger pumpkin the flesh was a little bland and watery but a good compliment to the rich filling. I would definitely make this again with a smaller pumpkin and would add more seasoning to the cored pumpkin before filling. I'd also cook it on a baking rack and pierce the outside of the pumpkin to assist with juice draining.

This made great left overs - for days in my case ;o)