*This is our favorite. EVERYONE eats it.
|From 09 December|
1 C stone ground yellow cornmeal
1 C unbleached white all purpose flour (I ground Prairie Gold)
1 T baking powder
1/4 tsp sea salt
1/4 tsp baking soda
2 - 4 T of sugar (Rapadura/honey - adjust milk amount)
1 1/4 C buttermilk (or 1 C yogurt mixed with 1/4 C water)
1 large egg
1/4 C mild oil
2 - 4 T butter
Preheat oven to 375*. (It really needs to be HOT).
In a large bowl combine cornmeal, flour,baking powder, salt, baking soda, and sugar. If baking soda appears at all lumpy, sift in. Stir well to combine.
In a small bowl, whisk together the buttermilk, egg, and oil.
Place a 9 - 1- 1/4 in skillet over medium heat (author uses #7, mine is #8 ), add butter and heat until the butter is sizzling seriously. Tilt the skillet to coat the sides.
As the butter's melting, quickly mix the wet ingredients with the dry, and using a wooden spoon, stir together with as few strokes as possible. Don't beat it; don't smooth it out. Scrape the batter into the hot, buttered skillet - if you've gotten it hot enough it will sizzle as it goes in - and pop it in the oven immediately.
Bake until golden brown on top, 25 - 30 minutes. Cut into wedges; serve hot.
*Taken from "Passionate Vegetarian" by Crescent Dragonwagon. This would be a great Christmas gift. I first saw it in the library, then got it from Paperback Swap. I love READING this cookbook, that will make sense to some of you. ::grin::
Tonight, for a quick dinner, I cooked sloppy joes in the skillet, topped it with cornbread and cooked it all at 400* for 20 min. These were a bit dry...more sloppy next time. ::snort::
|From 09 December|
You can find more tasty eats on my Recipe Index.
Bre will be home in 8 days
Krista will be home in 10 days
Jamin and Josiah will be home in 12 days
Living all of life before the face of God...