Since I bought a bag of cornmeal to make the Orange Cornmeal Cake, I've been looking around for another cornmeal recipe so that it gets used up. If I don't, it may just be forgotten and I'd end up throwing it away when it expires which is such a waste.
I came across this almost fat free (except for the cheese) corn bread recipe which turned out to be really delicious. I added a handful of basil which brought a special flavour to the bread. The combination of cornmeal, cheddar and basil was definitely a winning one.
I also cooked a vegetarian lentil curry dish to go along with the bread. This is one of those recipes which I have made a few times because the cauliflower and sweet potato lends so much sweetness to the stew that not much seasoning is required. It was also a great way of getting more beans into my family diet.
Cheddar Corn Bread (9 inch cast iron skillet or 8 inch square baking tray)
A Martha Stewart Recipe
- 1 cup all-purpose flour, (spooned and leveled)
- 1 cup stone-ground yellow cornmeal
- 3 tablespoons sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/4 teaspoon ground pepper
- 1 1/2 cups low-fat buttermilk (I combined half yoghurt and half milk and let it stand)
- 2 large eggs
- 1 cup shredded cheddar cheese (4 ounces)
- 2 tablespoons butter
- A handful of basil (my own addition)
- Preheat oven to 425 degrees (220 degrees C). In a large bowl, whisk flour, cornmeal, sugar, baking soda, salt, and pepper; make a well in center of flour mixture. Add buttermilk and eggs to well, and whisk to loosen eggs. Gently incorporate dry ingredients, then mix in cheese.
- Place butter in a 9-inch cast-iron skillet; bake until butter is melted. Remove from oven, and tilt to coat bottom and sides.
- Pour batter into prepared skillet; bake until golden and a toothpick inserted in center comes out clean, 20 to 25 minutes. Let cornbread cool in skillet at least 15 minutes before cutting. Serve warm or at room temperature. Wrap completely cooled bread in plastic, and store at room temperature up to 1 day.
From Martha Stewart
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 tablespoons curry powder
- 1 pound sweet potatoes, peeled and cut into 1-inch chunks
- 1 head cauliflower (2 1/2 pounds), stemmed and separated into florets
- 1 cup brown lentils, picked over, well rinsed, and drained
- 2 cans (14.5 ounces each) diced tomatoes with juice
- Coarse salt
- Plain low-fat yogurt, for serving (optional)
- In a nonstick Dutch oven (5-quart pot with a tight-fitting lid), heat oil over medium heat. Add onion, and cook, stirring frequently, until softened, about 7 minutes.
- Add curry powder; cook, stirring constantly, 1 minute. Stir in sweet potatoes, cauliflower, lentils, tomatoes and their juice, and 1 1/2 cups water; season with salt.
- Bring mixture to a boil. Reduce heat to a simmer; cover, and cook until lentils and sweet potatoes are tender, about 30 minutes. Serve immediately with yogurt, if desired.