Flavors Without Borders

Over November 20-21 was the first public event introducing the new Sabores Sin Fronteras/ Flavors Without Borders alliance, which hopes to document, celebrate and revitalize the farming, ranching, foraging and food folkways of the southwest region.

On Thursday and Friday there were symposiums in Amado, Ariz., and on Saturday was a food festival in Tubac, Ariz., which I attended. Vendors and booths set up by local food producers served up Mexican fruit drinks and horchata, Sonoran hot dogs, Native beans and seeds, a new Community Supported Agriculture group, and other groups promoting sustainable agriculture and food practices.

We bought a corn bread mix from the Native Seeds/SEARCH booth and plan on making it for Thanksgiving. Here is the recipe from Native Seeds:

Blue Corn Amaranth Cornbread

10 oz. (2 1/2 cups blue corn baking mix
3/4 cup milk
1 large egg
2 tablespoons canola oil

Stir milk, egg and oil together in mixing bowl. Add baking mix, stirring only until moistened. Pour into lightly greased 8 x 8 baking dish. Bake 25-30 minutes at 425 degrees.

Chile Cheese Cornbread Pudding

14 oz. can creamed corn
1/4 cup oil
3/4 cup milk
1 small onion, chopped
2 large eggs
8 oz. grated Monterey Jack cheese
two 4-oz cans chopped green chiles
Blue Corn Amaranth Baking Mix

Combine all but baking mix in large bowl. Add baking mix and stir until just moistened. Pour into greased 9x13 baking dish. Bake 45 minutes at 375 degrees Fahrenheit until deep golden brown. Best served warm. Recipe may be cut in half and baked in an 8x8 baking dish. This is a very rich, very moist cornbread.