I have had too many request for Corn Bread this winter. I've been avoiding making this just because. Don't get me wrong....I LOVE CORN BREAD. It's just not my favorite thing to make. ....so without further ado, I present to you.....
Corn bread.....with my favorite wintertime stew sancocho!!
My take on the well loved SANCOCHO STEW!!
Marinate the meat in sour orange juice (naranja agria) overnight if you can or for a 30 mins before you begin cooking.
- Olive oil -- 3 tablespoons
- 1/2 cup recaito
- 1/2 cup of sofrito
- Tomatoes, chopped -- 2 cups
- 2 quarts water
- Meat, cubed (ox tails/chicken/pork) -- 1 1/2 to 2 pounds
- 2 pounds peeled and cubed Potatoes, yuca, yautía, sweet potatoes, ñame
- 1/2 pound Pumpkin (calabaza), peeled and cubed (to me this is the best veggie in the stew)
- 1 Green plantain, peeled and cubed
- 4 Corn cobs cut into small pieces
- 2 teaspoons of Oregano
- Salt and pepper -- to taste
- Cilantro, chopped
- Heat the oil in a large pot over medium flame. Add the meats and sauté until the meat is brown.
- Transfer meat & seasonings to stock pot and add water and root vegetables and bring to a boil. Reduce heat to low and simmer 30 mins.
- Finally add the pumpkin, plantain, corn, oregano, salt and pepper and simmer for another 30 to 45 minutes, or until the meat is tender and the vegetables have begun to break down a bit.
- Serve hot with whatever you like =^_^=
Cook it up!
- Heat oven to 400 degrees
- Grease pan well, and sprinkle some of the dry mix on the bottom of the pan (this will give the bread a crunch)
- Pour in the batter and bake for about 20 mins.
*In lieu of Jiffy cornbread mix, it’s easy to make your own mix from scratch:
¾ cup cornmeal
¾ cup flour
¼ cup sugar
2 tsp. baking powder