Santa Fe Trail Cornbread Recipes

SANTA FE CORNBREAD

Steps:

• Heat oven to 400.
• Grease 13x9x2 inch pan.
• In large bowl,combine all ingredients, mix well. Spread in pan.
• Bake at 400 for 30-40 minutes or until toothpick comes out clean and top is golden brown.
• 16-18 servings.

SANTA FE TRAIL MIX

Steps:

• Preheat oven to 300°F Line 14x11 baking sheet with foil and set aside.
• Combine pecans, cashews, pistachios, pine nuts and sunflower seeds in a large bowl.
• Combine butter, cumin and garlic powder in a small microwavable bowl. Microwave on high 45-50 seconds or until butter is melted and foamy. Stir to blend.
• Place butter mixture, chile sauce, chipotle chile and orange juice concentrate in food processor or blender; process until smooth. Pour sauce over nut mixture; stir to coat evenly. Spread mixture in a single layer on prepared baking sheet.
• Bake about 1 hour, stirring every 10 minutes. Remove from the oven and spray mixture evenly with cooking spray. Sprinkle 1 1/2 tsp dried cilantro over mixture. Stir mixture with a spatula and repeat with additional cooking spray and remaining dried cilantro. Set baking sheet on wire rack to cool.
• Leave uncovered at least 1 hour before storing in airtight container or resealable plastic food storage bag.

SANTA FE CORN

Steps:

• In a 2 quart saucepan over medium heat, bring all the above ingredients to a boil.
• Cook, stirring occasionally, until the mixture is thickened, about 20 minutes.

SANTA FE TRAIL CORNBREAD RECIPE

Steps:

• Santa Fe Trail Cornbread 1 C. cornmeal, flour and Monterey Jack cheese or cheddar cheese, ea. 1 tab. Minced onion 1 tsp. Baking soda salt to taste 8 oz. Carton sour cream ½ C. water 4 oz. Can green chilies 1 egg, beaten Combine dry ingredients. Add remaining ingredients. Bake 35 to 40 minutes in 400 degrees.