Veggie Life, Autumn 2001: Blue Skillet Cornbread

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* Exported from MasterCook *

 

Blue Skillet Cornbread

 

Recipe By :Veggie Life, Autumn 2001, Rebeccca Wood

Serving Size : 12 Preparation Time :0:00

Categories : Breads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup whole wheat or rye flour

1 cup stone-ground blue or yellow cornmeal

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon sea salt

1 1/2 cups kefir

2 large eggs

1 tablespoon up to 4 tablespoons organic cane sugar

(optional)

3 tablespoons unsalted butter, melted

 

Place a well-seasoned cast iron skillet in the oven and heat to 425 degrees. In

a mixing bowl, combine flour, corn meal, baking powder, baking soda, and salt.

In another bowl, combine kefir, eggs, sugar, if using and 2 tablespoons of the

melted butter. Stir wet mixture into dry mixture.

 

Remove heated skillet from oven and brush it thoroughly with remaining melted

butter. Pour in the batter and bake for 25 minutes, or until a toothpick

inserted in the center comes out clean. Serve cornbread hot, right from the

pan.

 

 

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Per Serving (excluding unknown items): 11 Calories; 1g Fat (60.1% calories from

fat); 1g Protein; trace Carbohydrate; 0g Dietary Fiber; 31mg Cholesterol; 181mg

Sodium. Exchanges: 0 Lean Meat; 0 Fat; 0 Other Carbohydrates.

 

NOTES : " For an incomparably airy and delicate crumb, I use kefir as a

buttermilk substitue in pancakes, waffles, biscuits, and corn bread. Blue corn

meal is my favorite, but yellow works as well. Use the freshest, stoneground

corn meal you can find. It should have such a sweet, corn flavor that adding

sugar is optional. Taste a pinch of the meal and add sugar accordingly.

Cornbread is at its cursty best when baked in a hot, cast iron skillet. If

necessary, an 8-inch-square baking pan will suffice. For a delicious variation,

add 1/2 cup each of grated cheddar cheese, diced roasted green chiles, and

roasted sunflower seeds to the batter. "

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0