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Featured Cookbook
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Very Creamy Vegetable Chowder
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Fresh Fruit Combination
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Southern Wheat-free Cornbread
Book Description
Since 1973, The Moosewood Restaurant, well off the beaten path in Ithaca, NY, has been demonstrating how exciting vegetarian cooking can be. Their excellent use of seasonings and the variety of their multiethnic menus have influenced chefs all over the U.S. Customers come from all over the world to dine at this shrine to natural foods at their best. The collective running the restaurant
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Moosewood Restaurant Daily Special: More Than 275 Recipes for Soups, Stews, Salads and Extras
Authors: MOOSEWOOD COLLECTIVE
Date: October 1999
ISBN: 0609802429
Publisher: Clarkson Potter
Paperback
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This is the kind of no nonsense cornbread, using cornmeal and buttermilk as its basic ingredients, that is popular in southern and mid-Atlantic states. It is moist, muffin-light, slightly sweet, and completely wheat-free and gluten-free -a real plus for people with wheat sensitivity and gluten allergies.
Use freshly ground fine cornmeal for the best results. Quaker brand yellow cornmeal also works fine. Avoid the coarsely ground cornmeal sometimes sold in bulk in health food stores. For an interesting low gluten, wheat-free variation, replace 1/2 cup of the cornmeal with the equivalent amount of rye flour.
Serves 6 To 8
Yields 12 to 16 Pieces
Preparation time: 15 minutes
Baking time: 25 to 40 minutes
Cooling time: 20 minutes
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2 cups yellow or white cornmeal
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1/2 cup boiling water
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1 tablespoon sugar
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1 teaspoon salt
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2 teaspoons baking powder
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1 teaspoon baking soda
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1 large egg
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2 tablespoons canola or other vegetable oil
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1 1/4 cups buttermilk
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Preheat the oven to 375 degrees F. Oil a baking pan (see Note) and set aside. In a medium bowl, stir together 1/2 cup of the cornmeal and the boiling water. The cornmeal will become mushy and then stiff. Set aside.
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In a large bowl, sift together the remaining 1 1/2 cups of cornmeal, the sugar, salt, baking powder, and baking soda.
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Beat the egg into the cornmeal mush and stir in the oil. Whisk in the buttermilk to make a thin batter. Add the liquid ingredients to the dry ingredients, whisk just until the batter is smooth, and immediately pour it into the prepared pan.
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Bake until the center of the cornbread is slightly rounded and firm and the edges are golden brown (see Note). Cook for 20 minutes or more before serving.
Note: Bake in a square or round baking pan or in a cast-iron skillet: For an 8-inch square or 9-inch round pan, bake for 35 to 40 minutes; for a 9-inch square or 10-inch round pan, bake for 25 to 30 minutes.
Per 14-ounce serving: 229 calories, 6.1 g protein, 6 g fat, 37.2 g carbohydrates, 1.6 g saturated fatty acids, 39 mg cholesterol, 650 mg sodium, 3.2 g total dietary fiber
More From This Book:
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Very Creamy Vegetable Chowder
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Harvest Rice Salad
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Fresh Fruit Combination
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Southern Wheat-free Cornbread
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