Fluted Stone Recipe...any Ideas??

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Discussion Overview

The thread centers around a request for a specific recipe that involves cornbread and chili or taco-like ingredients, intended for use in a fluted stone. Participants share their thoughts on the recipe and discuss variations, including the use of Jiffy Corn Muffin mix as an alternative.

Discussion Character

  • Anecdotal
  • Opinion-based

Main Points Raised

  • One participant is seeking a recipe that includes cornbread and chili or taco-like ingredients for a show.
  • Several participants suggest that the recipe in question is likely the "Tamale Roundabout."
  • One participant shares a detailed recipe for Tamale Roundabout, including ingredients and preparation steps.
  • Another participant expresses uncertainty about which cookbook the recipe is from, noting they have it in a personal document.
  • One participant inquires about the possibility of using Jiffy Corn Muffin mix instead of traditional cornbread ingredients.
  • Another participant mentions that Jiffy would be equivalent to the cornbread ingredients listed in the recipe.

Areas of Agreement / Disagreement

Some participants agree that the recipe being sought is the Tamale Roundabout, while others express uncertainty about its source. There is no clear consensus on the use of Jiffy Corn Muffin mix, as opinions vary.

Contextual Notes

The discussion reflects personal experiences and preferences regarding recipe ingredients and preparation methods, without implying any official guidance or recommendations.

Who May Find This Useful

Consultants looking for recipe ideas or alternatives for using fluted stones in their cooking may find this discussion relevant.

pamperedposey
pamperedposey
Silver Member
Messages
525
Trying to help a Director friend of mine...

I am looking for a recipe that I think has cornbread in it and chili-ish or taco-ish stuff in it. It is made in the fluted stone, I think. It has been requested for a show on Sunday. Anybody have any clue what I am talking about?

I did try to find it on consultants corner, but no luck.
 
I bet it's Tamale Roundabout.
 
pamperedposey said:
Trying to help a Director friend of mine...

I am looking for a recipe that I think has cornbread in it and chili-ish or taco-ish stuff in it. It is made in the fluted stone, I think. It has been requested for a show on Sunday. Anybody have any clue what I am talking about?

I did try to find it on consultants corner, but no luck.
Click to expand...



Tamale Round-About
Filling
1-1/4 pounds ground beef, cooked in Gen II 10" frying pan for 8-10 minutes or until no longer pink; drain.
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon salt
1 jar (16 oz) thick and chunky medium salsa
1/4 cup red or green bell pepper or combination of both, chopped

Corn Bread
1-1/2 cups flour
1 cup yellow cornmeal
1/4 - 1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1-1/4 cups milk
2 eggs
1/4 cup vegetable oil
4 oz. sharp cheddar cheese, shredded (1 cup)
Sour cream (optional)

Preheat oven to 375 F. Generously spray SFP with nonstick cooking spray. For filling, place ground beef in Gen II 12" family skillet. Sprinkle with seasonings.
Stir in salsa. Cook over medium-low heat for five minutes. Meanwhile, chop bell pepper using FC; sprinkle in bottom of pan. For corn bread, combine flour,
cornmeal, sugar, baking powder, and salt in Classic Batter Bowl. Add milk, eggs, and oil; stir with Mix 'N Scraper just until dry ingredients are moistened.
Shred Cheese with Deluxe Cheese Grater. Spread 1-1/2 cups batter evenly over peppers in pan using Skinny Scraper. Top with filling and remaining batter,
spreading evenly. Bake 35-40 minutes or until top is lightly browned. Loosen corn bread from edge and center of pain with knife. Invert onto serving plate.
Slice into 16 wedges using Slice 'N Serve. Serve with sour cream if desired.
 
:)
pamperedposey said:
Where can I find that?
Click to expand...


I'm not sure which cookbook it's from I just have it in my 'stoneware fluted pan' recipe document.
 
  • Thread starter
  • #6
Oh, you all are awesome!! :balloon::D:balloon::D
 
pamperedposey said:
Oh, you all are awesome!! :balloon::D:balloon::D
Click to expand...

Aw, shucks! :blushing:
 
Anybody know if we can make this using the Jiffy Corn Muffin mix ... I don't keep cornmeal in my house as a general rule, nor baking powder, but this looks yummy!
 
Jiffy would be the same as the cornbread ingredients in the recipe, since it's just a basic cornbread.
 

Frequently Asked Questions

What is a Fluted Stone and how is it used in cooking?

A Fluted Stone is a specialized baking stone designed for even heat distribution, making it ideal for baking items like bread, pizza, and pastries. Its fluted design helps create a crispy crust while maintaining moisture inside the baked goods.

Can I use the Fluted Stone for recipes other than baking?

Yes, the Fluted Stone can be used for a variety of cooking methods, including roasting vegetables, reheating leftovers, and even as a serving platter for appetizers. Its versatility makes it a great addition to your kitchen.

What are some popular recipes to try with the Fluted Stone?

Some popular recipes include homemade pizza, artisan bread, quiches, and tarts. You can also use it for baking cookies or roasting meats and vegetables for a delicious, crispy finish.

How do I properly care for and maintain my Fluted Stone?

To care for your Fluted Stone, avoid using soap or detergent when cleaning. Instead, simply scrape off any food residue and rinse with warm water. Allow it to air dry completely before storing. Avoid sudden temperature changes to prevent cracking.

Can I use parchment paper or cooking spray on the Fluted Stone?

Yes, you can use parchment paper for easy cleanup and to prevent sticking. Cooking spray can also be used, but it's recommended to use it sparingly to maintain the stone's natural non-stick properties over time.

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