Lately I've been obsessed with making variations of the Cherokee Bean Bread recipe on the War Eagle Mill web site. (http://www.wareaglemill.com/recipes/cherokeebeanbread/)
The latest variations have involved using blue cornmeal, black beans, and green chili peppers. But, today, I had some magnificently aromatic sage from Grebar Farm. So, what if I made the blue cornbread with sage instead of chilis?
Well, that means I should probably use white beans.
And, if you're going to use sage, then you should definitely add fresh parsley, rosemary, and thyme. Or dried thyme, since I didn't have fresh. And, some ground black pepper.
And, if you're going to do all that, then you should sauté a little carrot, onion, and celery for extra flavor.
And, if you're going to add all those extra vegies, then you probably need an extra egg and a pinch of xanthan gum to help bind it. And maybe an extra pinch of baking powder, just because.
But, OH NO!!! I only have about 70 grams of blue cornmeal, and the bag of blue cornmeal in the freezer turned out to be brown rice flour. And the bread (or whatever it may be) is now half made!!!
Deep breath. Millet flour. I've been needing to use that up anyway, and it has something of a corn-ish taste. Yellow cornmeal. Spouse shouldn't have it, but it's nowhere near the top of his no-no list. And, since it's organic...
And, with all that extra stuff, it's probably a good idea to use just a splash more oil than the recipe calls for.
So... Is it a bread? A pudding? A stuffing substitute? I have no idea what to call it. I just hope that Spouse calls it, "It's good. I like it."