Honestly you could do it in the oven and get a very similar result. You could add some liquid smoke if you’re feeling crazy 
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Completely off the walls! I’ll add beets to my next grocery list and give it a try.
Second success with oat flour made from rolled oats (in the food processor). Subbed it for the 1/2 wheat flour called for in my quick and dirty microwave cornbread recipe. Frankly both husband and I like it better, and this means I can make us some kind of bread when my flour stock runs out if the stores are still out of both bread and flour.
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What’s yours? I am making a less quick, maybe dirtier cornbread recipe right now. Had to make two subs, so it’s anyone’s guess how it will turn out. Getting some oats soon, fingers crossed.
1/2 cup corn meal
1/2 cup flour (or oat flour)
Pinch of salt
2 tsp baking powder
1 egg
1/2 cup water
2 tsp oil
Stir together the dry ingredients in a small microwave safe casserole to distribute the baking powder (mine is 1.5 quarts), then stir in the wet ingredients until it’s an even consistency (a minute or two). Microwave for 3 1/2 minutes in a wimpy 700-900 watt microwave, maybe try 3 if you have a powerful one. Cut and eat.
The cornbread will not brown this way, but it tastes good. You can do without the egg and just up the amount of water to compensate as long as you don’t mind it being crumbly. It’s also good with some chili powder added to the batter and is pretty forgiving of other inclusions like cooked sausage crumbles if you want to get fancy.
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Thank you! I am ordering ground flaxseed to be able to reproduce egg function in baking.
These pictures were taken 20 minutes apart, so despite not having two ingredients or the right-sized pan, things turned out pretty well.
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Tonight’s dinner if anyone needs ideas for cornmeal:
homemade polenta topped with shrimp, onion, bell pepper in marinara sauce, almost all from jars, bags, or freezers 
Leftover polenta going into mini loaf tins to be put in the fridge so I can have fried polenta in the morning.
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I have a giant container of Miso…does anyone have ideas on how I can use it that is not miso soup?
Things I have done: Black bean and beet dip and using it as a topping for salmon.
I still have a ton of miso left that needs to be used by August.
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Miso salad dressing is delicious.
Definitely love miso generally as a marinade/topping – it’s good on chicken, too.
I wonder if it would be good in a risotto? Like toss your rice with some butter for a minute, then toss in some miso, then your water/broth.
ooooooo I could see that adding an awesome flavor…and I was going to make risotto either tonight or tomorrow. I will try this and get back to you. We typically use chicken bullion so I might replace that with Miso (using both would probably be SUPER salty).
My friend has been making all sorts of risottos, last week she made Mexican risotto using peppers, green chili, ground meat, and Mexican seasonings (chili powder, cumin, paprica, etc.)
Thank you for this idea, I am excited.
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Yeah, having both might be a lot! We usually make risotto by putting some Better Than Bouillion in with the rice before we start adding water… you could probably do that with miso instead.
That sounds like a delicious risotto, especially green chile. I want Hatch chile risotto now!!! (hatches + chicken + white beans + tomatillos?!)
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I put miso in a lot of things just to enhance the flavor. I make a lemon tahini salad dressing with miso in it, and it goes well as a base in ramen. Sometimes I put it in curries too even though it’s not exactly traditional. I just like the flavor! Any time I am using garlic+ginger+chilis as a base for something, I add a tablespoon or so of miso paste.
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I love this recipe but it only uses a small amount of miso:
https://ohsheglows.com/2010/12/30/easy-creamy-tomato-barley-risotto/
I’ve been having trouble finding barley though.
I could make this with arborio rice instead of barley. It looks amazing!! Thank you for the suggestion.
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If you have a good way to get rid of the husks, my friends at great fermentations have barley for days.
https://shop.greatfermentations.com/category/bulk-grain-malt
Also wheat.
Miso gravy!
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This dressing is probably pretty similar to what I make regularly.
I had a delicious miso pasta dish at Momofuku with braised beef at the end of Feb which inspired me to find
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I was feeling really bored with potatoes, but have a ton to eat because they are cheap and good quarantine food etc. I decided to make oven wedges, and instead of my normal seasonings used a homemade BBQ rub that I normally use for grilling chicken. I coated the potatoes with olive oil and rub, and extra smoked paprika, and OMG. I don’t know if I’ll ever make potatoes any other way! They have a super satisfying flavor that almost feels like eating bbq potato chips.
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Thank you for this amazing invention. I have fancy gifted bbq rub that never gets used and this sounds amazing. (Although I was just at the store and didn’t think to get potatoes 
maybe next month.)
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Maybe next month…story of quarantine life! Every time I’ve been to the store I’ve forgotten something crucial and had a sad little moment thinking of how long it will be before I will risk going out again. Currently I am mourning olives, which I only buy at Costco, and I will definitely not be going there for a while.
I feel like these potatoes would be really good grilled, to kind of up the bbq feel. I think they’d need to be boiled for a few min first, or just grilled low for a while.
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