Wednesday, August 22, 2007
Lo...
Love this cornbread recipe - I made it again this morning. (x-posted to food_porn)Here's the easiest and tastiest cornbread I've had that has the added bonus of being low in fat (just over 10% total) to boot. It is adapted from a recipe that appeared in Sunset Magazine (don't know the date or issue #, sorry) Using polenta instead of cornmeal creates more texture, and about as much class as you can get in, y'know, *cornbread.*Best of all, it takes almost no time to prepare and doesn't create a large mess to clean up afterward.Enjoy! 1 cup AP flour1 cup dry polenta1/4 minus 1 TBS sugar1 t baking soda3/4 t salt1 cup plain nonfat yogurt2 eggsPreheat oven to 400. Mix all ingredients in a bowl just until blended (do not overwork!).Pour into a sprayed or greased (greasing will add to the overall fat content - I used Pam Olive Oil Spray) 8 or 9" round or square pan. Bake until top is golden - around 20 mins in a 9" pan; closer to 25 in an 8" pan. Serve warm.** This bread does not keep long because it is so moist. So eat up! :-)dustinashe and I went to the grand re-opening and free-intro-to-the-instructor class at Blue Mud last night. Wow. I forgot several things, namely: a)how strenuous yoga is, b) exercising for 90 minutes is hard, and c) how much I really like yoga. We can't wait to go back although I'm a bit sore today. It's been a good 4 years since I had a class, and this was a second level class. Eep.In other news, I picked up "Lost in Translation," "Mystic River," and "Crouching Tiger Hidden Dragon" on DVD the other day for $10 total. Score!
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3 comments:
I love love love cornbread. NICE to meet you (I am delighted to add you too) and here's an amazing cornbread factoid:In ye olden times™, people didn't used to have as many fancy special cake baking pans. Cornbread used to be baked in a family's cast iron frying pan. Secret #1 is to have the pan warmed up before putting in the cornbread batter. And, I can't tell from your profile whether you're vegetarian or not... but if you're not and can splurge then just one time try greasing the pan with bacon fat instead of healthy olive oil. I don't know what it is, except maybe the exceptional heat distribution in a cast iron pan... but cornbread made in an old cast iron pan is absolutely amazing. The character of its grain and moistness cannot be otherwise duplicated.And, if you don't have a cast iron pan -- absolutely get one. The cool thing with old ones is that with disuse they can look all rusty and horrible so you might luck out and find one in a thrift store or at a yard sale some time... and don't be afraid of a little rust -- you can totally clean them up and they actually last forever.
It's my back! :-)It is a Frida; it's called The Broken Column:I love Frida.
Oh, that's funny. I just re-read my OP and realized that I didn't mention cast iron. I think it comes out best when done in a cast iron pan - crunchy crust! And ohmygoddness. I love the bacon fat idea. Bacon makes *everything* taste better. Which is (partly) why I am unable to be a vegetarian at this time. However, it's first on my list of things to do when bacon (and steak) are no longer tasty.Thanks for the factoids, and nice to meet you! :)
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