Friday, January 13, 2012

This Week: Moosewood Cookbook's Basic Corn Bread

Choosing a meatless cookbook to focus on seems rather counter to our mostly paleo lifestyle, but the popularity and appeal of the Moosewood Cookbook by Mollie Katzen cannot be overlooked.  Her recipes use healthy, natural ingredients much of which would fit in the Zone or Paleo food program.

The first recipe I'm showcasing this week is Basic Corn Bread.

Who doesn't love corn bread?

It's a must with chili or other hearty soup/stew.  Corn Bread screams comfort food!

This recipe is a variation from the traditional; it calls for buttermilk or yogurt instead of milk.

I used Arrowhead Mills Organic Yellow Corn Meal and 1/2 buttermilk, 1/2 organic vanilla yogurt.  For the sweetener I used coconut sugar.  It's subtle and went well with the sweetness of the vanilla yogurt.

Basic Corn Bread- The Moosewood Cookbook


Butter to grease the pan

1 cup cornmeal
1 cup flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk or yogurt (I used 1/2 cup buttermilk and 1/2 cup organic vanilla yogurt)
1 egg
3 tablespoons sugar or honey (I used coconut sugar)
3 tablespoons melted butter

Preheat oven to 350 degrees.  Grease an 8-inch square pan (or a 9-10 inch cast-iron skillet) with butter.

Combine dry ingredients in medium bowl.  Combine wet ingredients, including sugar/honey, separately.  Stir wet ingredients into dry, mixing just enough to thoroughly combine.  Spread into the prepared pan.

Dry Ingredients

Dry and Wet...combine

Batter, ready for the oven

The batter is relatively thick- much thicker than other cornbread recipes I've tried. No cause for concern; it turns out great!

Bake 20 minutes, or until the center is firm to the touch.  Serve hot, warm or at room temperature.

Fresh out of the oven

So moist...perfect!

Thank you Mollie Katzen for a GREAT recipe!


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