Flax cornbread

A friend requested we share this recipe.  It can be customized for gluten and/or dairy free.  Enjoy! 

Ingredients

·         2 Tbsp ground flax seeds

·         6 Tbsp water

·         1 cup all purpose flour (can sub gluten free)

·         1 cup cornmeal

·         1/4 cup sugar

·         4 tsps baking powder

·         3/4 tsp table salt

·         1 cup milk (can sub soymilk for vegan)

·         1/4 cup canola oil

Directions:

1.     Preheat oven to 425°F

2.     Spray 8-inch-square baking dish with nonstick cooking spray.

3.     Bring the water to a boil in a small saucepan.

4.     Add the ground flax seed, reduce the heat to medium-low, and simmer the ground flax seed in the water for 3 minutes or until thickened, stirring occasionally.  Set aside.

5.     In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until well-combined.

6.     Add the ground flax seed mixture, milk, and canola oil to the flour mixture.

7.     Mix just until smooth.

8.     Turn into prepared baking pan. Bake for 20 to 25 minutes, or until a toothpick inserted in the middle comes out clean.

9.  Cool on wire rack 10 minutes; invert cornbread onto wire rack, then turn right side up and continue to cool until warm, about 10 minutes longer.

Cincinnati Wings

In the week leading up to the 2021 AFC Championship game between the Cincinnati Bengals and the Kansas City Chiefs we were trying to decide what Cincinnati-themed food we would make for dinner on game day. With a 3 p.m. kickoff, we knew dinner would be made and eaten during the game, so we didn’t want to make something complicated or that required a lot of effort. The previous two weeks we had made black bean “skyline” burritos (see earlier blog post for the chili recipe) and soft pretzel sticks and Buffalo chicken dip. Ok, that second combo isn’t Cincinnati themed, but it is tasty! So we bought wings because they’re at least football themed, right? Close enough. Now how to prepare them? 

Now, I’m mature enough to know (or at least tell myself) I have no impact on the outcome of a game as a TV viewer. But being as Buffalo lost to Kansas City in a game the previous weekend (an epic game - YouTube the final 2 minutes!), I wasn’t keen to the idea of Buffalo style wings. 

Armed with an Serious Eats recipe for the best oven-fried chicken wings and an internet recipe for Cincinnati style chili, I decided to mix two great traditions and see what came out. If I do say so myself, what came out was pretty good!  Check it out and let me know what you think. 

Cincinnati Wings

• 2 lbs chicken wings, remove tops, separate drums and flats 
• 2 teaspoons baking powder
• 2 teaspoons salt

In a large bowl, toss wings in baking powder and salt to coat. Place wire rack on foil lined baking sheet. Place wings well-spaced on wire rack. Place in fridge for 8-24 hours to air dry. 
I prepared ours in the morning (around 9 am) and cooked them around 4 pm. When ready, preheat oven to 450F with rack in upper middle position. I placed our rack one slot below the top position.  Bake for 20 mins, then flip. Bake another 10-30 mins until golden and crispy. Yes, this is a big range, but, hey, ovens differ. You may need to flip once or twice more toward end.  Our ~2-lb package of wings had 10 pieces, 5 flats and 5 drums. 

Cincinnati Wing Sauce

• 3 Tablespoons soy sauce
• 1 Tablespoon white or apple cider vinegar 
• 1 tablespoon Cocoa Powder
• 2 tablespoons Chili Powder
• 1 tablespoon Onion Powder
• ½ tablespoon Garlic Powder
• 1 teaspoon Paprika
• ½ teaspoon Cumin
• ½ teaspoon Cinnamon
• ½ teaspoon Salt
• ¼ teaspoon Cayenne Pepper
• Water, as needed

In a large bowl with a tight-fitting lid, mix the ingredients (except water) into a thick paste. Add water as needed to make the sauce suitable for tossing the wings. 
Place several (4-5) cooked wings into the bowl (lid on) and toss to coat.  Repeat with remaining wings. 

Place wings on plate and add freshly shredded sharp cheddar cheese. Who Dey!