Photos on Fine Fettle Kettle are originals taken by Miriam Latour and under copyright protection. Recipes are the creation of Miriam Latour, unless otherwise indicated.
Wednesday, June 29, 2011
Individual Salsa Beans & Cornbread (Ramekin)
I'm playing around with stuff cooked in a ramekin. Part of this has to do with me being surrounded by family who all cook, and being left to cook for myself. I'm finding that it's a good way to eat less, keeping my portions small. Individual desserts are good too.
Individual Salsa Beans & Cornbread (Ramekin) 1 T butter 1 tsp sugar 1 egg white 1/8 tsp baking soda 2 T cornmeal 2 T flour Dash of salt 2 T plain yogurt 1/4 cup re-fried beans 1/4 cup shredded , cooked chicken 2 T Salsa Salt
In a cereal bowl combine butter, sugar, egg white, soda, cornmeal, flour, salt and yogurt. Mix until blended. Place beans, chicken and salsa (salt to taste) in the bottom of a ramekin. Top with cornmeal mixture. Cook at 300ºF in a toaster oven for 20 minutes or until cornbread is golden and done. Top with fresh cilantro, sour cream, cheese, salsa, etc.