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Black Bean & Squash Veggie Burgers

We always have people with a variety of eating preferences & palates attending our BBQ's. In response, I've always had fun experimenting with flavors and making new burgers for our get-togethers. This time I want to share one that was tried and tested with our family recently and is sure to be a hit at your summer BBQ's. This soy-free veggie burger is packed with flavor, that plays off the herby cilantro and spicy BBQ sauce, topped with an avocado slice on a sesame seed bun. Black Bean & Squash Veggie Burgers By  Emily (Cooking for Kishore) Ingredients 1 14 oz can of Black Beans, drained 1 Red Onion, choppped 1 Cup Cilantro, chopped 1 Tbsp Garlic, minced 1/2 cup Carrot, grated 1/2 cup Sweet Corn 1 cup Butternut Squash, cubed 1/2 tsp Fresh Ground Black Pepper 1/4 tsp Salt 1/2 tsp Cumin 2 Tbsp spicy BBQ sauce 1/4 cup Panko Breadcrumbs 6 Sesame Seed Buns Iceberg Lettuce, shredded Tomato, thinly sliced Avocado, thinly sliced Olive Oil Instructions Heat the Olive Oil in
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Skillet Corn Bread

I have fond memories of making corn bread from a box mix and then eventually from scratch with my Mom growing up. So when I heard that my local park system was sponsoring a "Corn Bread Contest," I decided to participate. The contest is located at the beautiful Historic Walnford Park, it has the original house, barns, and a working grist mill. It's a beautiful place to spend a leisurely Sunday afternoon. I'm trying to come up with a special recipe for this contest, but in the mean time I'll leave you with my tried and true skillet corn bread recipe. Wish me luck and I'll post my contest recipe soon!

Skillet Corn Bread Cooking for Kishore

Skillet Corn BreadIngredients

  • 1 Cup Unbleached Flour
  • 1.5 Cups Yellow Cornmeal
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 2 Cup Milk
  • 1 Cup Buttermilk
  • 2 Eggs
  • 1/2 Cup Sugar
  • 1 Tbsp Butter


Instructions

  1. Preheat the oven to 350F. In a bowl sift the flour, cornmeal, baking soda, sugar and salt.
  2. Beat the eggs and stir into the flour mix, stir in the buttermilk and 1 cup of milk.
  3. Heat your cast iron skillet on the stove, add the butter and let it melt.
  4. After the butter has melted, add the batter and pour in the remaining milk. Transfer the skillet to the oven and bake for 50 minutes.
Yield: Serves 8-10
Prep Time: 10 mins.
Cook time: 50 mins.
Total time: 60 mins.
Tags: cornbread, cornbread recipe, skillet corn bread recipe, skillet cornbread recipe


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