1. Blender Cornbread Introducing Whole Foods Cooking

2. LESSON OBJECTIVES 1. Introduce a whole grain: CORN 2. Use the blender in WHOLE GRAIN BAKING 3. Introduce one of the TWO STAGE PROCESS methods: SOAKING 4. Engage children in the recipe preparation 5. Involve everyone the in recipe evaluation 6. Make label and recipe ingredient comparisons. For background information on Whole Grains, use the Blender in Whole Grain Baking, and the Two Stage Process, see the RESOURCES FILES

4. Blender Cornbread 1 Piece of 9: 184 Calories each A popular quick bread especially complementary with bean dishes. Easy to make in a blender! Use whole dry freshly corn ground in the blender. The batter is soaked to maximize nutritional value.

5. Blender Cornbread A popular quick bread and so easy to make in the blender with whole dry corn (*See Using the Blender in Whole Grain Baking ) AMOUNT: 8" Square Baking Pan 184 Calories/1 piece of 9 Bake: 325° 25 - 35 minutes STAGE 1 (*See Using the Two Stage Process) 1.. Place in blender; cover and blend at highest speed 3 - 5 minutes (expect batter to be gritty); let stand in a warm place for 12 - 24 hours (24 hrs. best when using only corn): 2/3 cup plain whole yogurt + 1/3 cup hot filtered water or 1 cup plain kefir, almond or coconut milk (*See Culture Dairy Products and Alternatives) 1/4 cup melted butter 3 tablespoons maple syrup 1 1/3 cup whole kernel dry corn (* See Whole Grains) 2.Stir through small strainer into a small bowl; set aside: 1 1/2 teaspoons baking powder 1 teaspoon salt STAGE 2 3. Preheat oven to 325°. Grease pan with butter. 4. Just before baking blend in eggs at highest speed 1 - 3 minutes, briefly blend in leavening and salt just to mix in evenly: 2 eggs or alternative leavenings and salt 5. Pour batter immediately into greased baking pan. Bake at 325° (165°C) for 25 - 35 minutes or until knife comes clean out of center. *Refers to Resource Files

6. ASSEMBLE INGREDIENTS & EQUIPMENT ON A TRAY Place ingredients and small pieces of equipment on a tray. Avoid kitchen counter chaos. A tea towel keeps items from slipping and sliding.

7. INGREDIENTS FOR STAGE 1 Yogurt Butter Or or Olive Oil Maple Syrup or Honey Measured Hot Water Whole Dry CornBaking PowderSodaSalt

8. EQUIPMENT - STAGE 1 Blender T-Pot to heat WATER Safety Tip: Unplug blender while filling the bowl. 1 cup liquid measure for hot WATER Post-it note reminder Sputula Small Bowl small strainer 1/3 cup measure1 cup measure Kitchen Timer 2/3 cup dry measure for LEAVENINGS for CORN ½ tsp. Measure 1 tsp. measure for BLENDING for YOGURT

9. STAGE 1 Thinned yogurt 2/3 cup yogurt + 1/3 cup very hot filtered water (See resource file for nondairy alternatives) Hot Filtered Water Plain Yogurt STEP 1. Place in Blender : An electric teapot will heat filtered water quickly. Scrape cup with rubber scraper 1 2

10. 3 Tbs. Pure Maple Syrup or Honey Melt 1/4 Cup Butter in Microwave 20 Seconds 1 1 1/3 Cups Whole Dry Corn 2 3 Place in Blender:

12. Blend at highest speed 3 – 5 minutes; cover blender (expect batter to be gritty); let stand in a warm place 12–24 hours. Cover blender while blending A vortex (hole in batter) means batter is blending properly 24 hours soaking is best for corn

13. Baking Powder Salt STEP 2. Stir leavenings and salt through strainer into small bowl; set aside: Stir through strainer (to remove lumps from salt and soda) 2 Baking Soda 13 4

14. Measuring & Straining the Leavenings & Salt

15. INGREDIENTS & EQUIPMENT - STAGE 2 Kitchen Timer 2 Eggs Butter or spray to grease pan 8 or 9 Square Pan Pot Holders Rubber Scraper Leavenings & Salt

16. STAGE 2 STEP 3. Preheat oven and grease baking pan: 325º Soft Butter Preferred Grease pan with piece of wax paper as in this example or spray with olive oil.

17. Cover and blend 1 - 3 min. Test for smoothness; blend longer, if desired, but not longer than 2 – 4 more minutes. A bit of crunch in cornbread is actually pleasantly interesting. STEP 4. Just before baking, add eggs; blend at highest speed 1 – 3 minutes. If eggs do not mix into batter right away, turn off blender and mix them in a bit by hand; then turn blender back on.

18. Add while blender is churning. Quickly pour leavenings into the vortex. If needed, turn off blender to assist blending of leavenings & salt with a rubber scraper. just to mix evenly. Briefly blend in leavenings and salt just to mix evenly. Add leavenings & salt

19. STEP 5. Pour batter immediately into greased baking pan.

20. Bake at 325° for 25 - 35 minutes or until knife or toothpick comes clean out of center.

22. Serving the Menu: Cornbread with Honey Butter Spread and Soup

23. Small hands apply Honey Butter without getting sticky

24. Honey Butter Make your butter stretch with this tasty treat spread on cornbread, muffins, yeast breads, waffles, and pancakes. Vigorously blend together with a small wire whisk: 1/8 cup (2 tablespoons) butter 1/8 cup honey (of pourable consistency; if not, warm slightly) For further research check I Samuel 14 to see what eating honey did for a warrior by the name of Jonathan.

25. Mrs. Gregg explains the Ten Point Recipe Evaluation Plan

26. The Ten Point Recipe Evaluation Plan moves children beyond Yuck and Yum responses to identify the qualities that make food appetizing. Round 1: Wait until everyone has sampled the dish. Better yet wait until theyve almost finished the meal. Explain that you would like each person to think of a number which ranks his or her impression of the dish in comparison to similar dishes theyve had in the past without consulting others. 1, 2, and 3 are low marks. 4, 5, 6, and 7 are satisfactory marks. 8, 9, and 10 are high marks. Round 2: Ask each person to give a reason that explains WHY he or she chose the ranking number. Here you can introduce quality describing words in categories as: COLOR: green salad, yellow squash soup, red and white radishes, purple cabbage TEMPERATURE: hot, steaming, warm, lukewarm, cold, chilled TEXTURE: hard, crisp, crunchy, smooth, gooey, soft TASTE: sweet, sour, bitter, salty, or umami (savory like the full-bodied flavor of chicken soup)* COMPARISONS: Reminds me of __________. You dont have to come to a final consensus, but you could wrap up the survey with Should we serve this dish once a week, once a month, occasionally, or set it aside? Note to cooks: It is ok to let your spouse know that he/she does not have to vote in the survey but to assist children in participating. You can engage in your own private evaluation later. *Malcom Gladwell details the basic flavors humans can taste in his chapter on The Ketchup Conundrum in his book What the Dog Saw, p.44.

27. These young guests give the Cornbread and Soup high marks

28. Proof of Approval Luke orders a 3 rd bowl of soup after eating a 2nd piece of cornbread

29. Compare Ingredients from packaged mixes with the Recipe Ingredients Recipe: corn, water, yogurt, eggs, butter, honey, salt, baking powder, soda

31. Questions for Discussion 1. Why use whole corn instead of cornmeal? 2. What is the benefit of allowing the batter to soak? 3. What are the advantages and/or disadvantages of making this recipe from scratch instead of using a package mix? 4. By what age do you believe _______ (son/daughter) could make this recipe on his/her own?

32. Blender Cornbread Graphics, Photos, Content © 2000--2014 Rich & Sue Gregg, Publisher/Author Presented with assistance from the Peterson family: Elias, Luke, Gracie, and Micah SueGreggCookbooks www.suegregg.com 8830 Glencoe Drive Riverside California 92503-2135 All Rights Reserved. Reproduction in whole or in part in any form or medium without the express written permission of SueGreggCookbooks is prohibited. Permission granted to subscribers of SchoollHouseTeachers.com to reprint a copy of recipes for personal use. Recipes and resource materials adapted from the Sue Gregg Cookbooks. Scripture quotation taken from the NIV®. Copyright © 1984 by International Bible Society. Used by permission of Zondervan Publishing House. Blender Cornbread Graphics, Photos, Content © 2000--2014 Rich & Sue Gregg, Publisher/Author Presented with assistance from the Peterson family: Elias, Luke, Gracie, and Micah SueGreggCookbooks www.suegregg.com 8830 Glencoe Drive Riverside California 92503-2135 All Rights Reserved. Reproduction in whole or in part in any form or medium without the express written permission of SueGreggCookbooks is prohibited. Permission granted to subscribers of SchoollHouseTeachers.com to reprint a copy of recipes for personal use. Recipes and resource materials adapted from the Sue Gregg Cookbooks. Scripture quotation taken from the NIV®. Copyright © 1984 by International Bible Society. Used by permission of Zondervan Publishing House.