Cornbread Casserole And Butternut Squash, Mushrooms, And Ancho Mole
Serves: 5
Hal Herzog
1 January 1970
Based on User reviews:
39
Spice
45
Sweetness
55
Sourness
42
mins
Prep time (avg)
7.7
Difficulty
Ingredients:
3 tbsps
Extra-Virgin Olive Oil2.5 cups
Onion (chopped)1.5 tbsps
Sage (chopped fresh)4 tsps
Thyme (chopped fresh)3 large
Garlic Cloves (chopped)2.5 tsps
Ground Cumin4.25 cups
Water (or more)2 cup
Yellow Cornmeal2.25 tsps
Salt3 tsp
Baking Powder2 large
Egg1 large
Egg YolkDirections:
1
) Brush top of casserole with 4 tablespoons melted butter
2
For filling: Heat oil in large pot over medium-high heat
3
Add onions; sauté until golden, about 10 minutes
4
Add mushrooms; sauté until tender, about 10 minutes
5
Add sage, thyme, garlic, and cumin; stir 1 minute
6
Add squash, beans, tomatoes with juice, and 1/2 cup water; bring to boil
7
Reduce heat to medium, cover, and simmer 8 minutes
8
Uncover and simmer until vegetables are tender and most of liquid has evaporated but mixture is still very moist, about 12 minutes
9
Season filling generously with salt and pepper
10
(Can be made 1 day ahead
11
Cool slightly
12
Cover; chill
13
) Heat oil in large pot over medium-high heat
14
Add onions; sauté until golden, about 10 minutes
15
Add mushrooms; sauté until tender, about 10 minutes
16
Add sage, thyme, garlic, and cumin; stir 1 minute
17
Add squash, beans, tomatoes with juice, and 1/2 cup water; bring to boil
18
Reduce heat to medium, cover, and simmer 8 minutes
19
Uncover and simmer until vegetables are tender and most of liquid has evaporated but mixture is still very moist, about 12 minutes
20
Season filling generously with salt and pepper
21
(Can be made 1 day ahead
22
Cool slightly
23
Cover; chill
24
) For cornbread: Preheat oven to 350°F
25
Butter 15x10x2-inch glass baking dish
26
Mix Masa Harina, cornmeal, salt, and baking powder in large bowl
27
Whisk 4 1/4 cups water, 6 tablespoons melted butter, eggs, and egg yolk in another large bowl to blend
28
Stir egg mixture into Masa Harina mixture
29
Stir in cheese and parsley, adding more water by tablespoonfuls as needed to form thick moist dough
30
Transfer 4 cups dough to prepared baking dish
31
Place large piece of plastic wrap atop dough
32
Using plastic as aid, press dough evenly over bottom and 3/4 of the way up sides of dish; peel off plastic
33
Spoon filling into dough in dish, spreading evenly
34
Spoon remaining dough in small dollops atop filling
35
Using offset spatula, gently spread dollops evenly over filling to cover
36
Press top and bottom dough together at edges to seal, enclosing filling
37
(Can be made 1 day ahead
38
Cover; chill
39
) Brush top of casserole with 4 tablespoons melted butter
40
Bake until dough is light golden and casserole is heated through, about 1 hour (or about 1 hour 15 minutes if chilled)
41
Cool 10 minutes
42
Cut into squares; serve with Ancho Mole
43
Preheat oven to 350°F
44
Butter 15x10x2-inch glass baking dish
45
Mix Masa Harina, cornmeal, salt, and baking powder in large bowl
46
Whisk 4 1/4 cups water, 6 tablespoons melted butter, eggs, and egg yolk in another large bowl to blend
47
Stir egg mixture into Masa Harina mixture
48
Stir in cheese and parsley, adding more water by tablespoonfuls as needed to form thick moist dough
49
Transfer 4 cups dough to prepared baking dish
50
Place large piece of plastic wrap atop dough
51
Using plastic as aid, press dough evenly over bottom and 3/4 of the way up sides of dish; peel off plastic
52
Spoon filling into dough in dish, spreading evenly
53
Spoon remaining dough in small dollops atop filling
54
Using offset spatula, gently spread dollops evenly over filling to cover
55
Press top and bottom dough together at edges to seal, enclosing filling
56
(Can be made 1 day ahead
57
Cover; chill
58
Bake until dough is light golden and casserole is heated through, about 1 hour (or about 1 hour 15 minutes if chilled)
59
Cool 10 minutes
60
Cut into squares; serve with Ancho Mole