Cayenne Corn Bread

For your next summer BBQ change things up by adding a kick to your favorite corn bread. This simple recipe turns out great every-time and you can add your very own AeroGarden grown Cayenne peppers to make it unique.

INGREDIENTS

  • 1 cup yellow cornmeal
  • 1 cup unbleached all purpose flour
  • 1/4 cup firmly packed dark brown sugar
  • 2 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cayenne pepper
  • 1 1/4 cup (or more) buttermilk, room temperature
  • 1/4 cup (1/2 stick) unsalted butter, melted, cooled
  • 1 egg
  • 1 cup (about 4 ounces) lightly packed grated cheddar cheese

PREPARATION

    1. Preheat oven to 425°F. Brush cast-iron corn stick molds with vegetable oil and place in oven. Mix yellow cornmeal, unbleached flour, dark brown sugar, baking powder, salt, baking soda and cayenne pepper in large bowl. Whisk 1 1/4 cups buttermilk, butter and egg in small bowl. Mix into dry ingredients. Stir in grated cheddar cheese. Add more buttermilk if necessary to thin to just pourable consistency. Fill corn stick molds with batter. Bake corn sticks until tester inserted into centers comes out clean, about 20 minutes. Cool in pans 10 minutes. Using tip of small sharp knife, gently lift corn sticks from molds. Serve warm.

 Recipe from: Epicurious

Texas Caviar

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This fresh and spicy dip is great for any summertime BBQ or picnic. It’s simple, quick, and almost all the ingredients you can grow in your AeroGarden. So next time someone asks you to bring a side dish to their party, you don’t even need to think twice, this Texas Caviar will have everyone asking for more.

INGREDIENTS

  • 3 16-oz cans black-eyed peas, drained and rinsed of all juice
  • 2 16-oz cans corn, drained
  • 1 small jar chopped pimentos, juice included
  • 1 bunch scallions, thinly sliced, green part only
  • 1 tablespoon fresh oregano
  • 1 tablespoon Tabasco sauce
  • 1 tablespoon Worchestershire sauce
  • 1 teaspoon black pepper
  • 1/2 bunch fresh parsley, chopped
  • 3 fresh jalapeño chiles, chopped
  • 1 cup diced cherry tomatos
  • 2 cups vinaigrette
  • 1 green bell pepper, finely chopped
  • 3 cloves fresh garlic, pressed or minced
  • 1 avocado, diced

PREPARATION

  1. In a large bowl, stir all ingredients very well. Refrigerate for at least 4-6 hours, preferably overnight, in a sealed or covered container. Remember the longer it sits, the better it gets!
  2. Serve with old-fashioned saltine crackers or with corn tortilla chips.

Recipe From:  Epicurious