Tuesday, 22 April 2014

Cheddar Cornbread & Lentil Curry

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

Ingredients
  • 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)
Method
  • 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.
Lentil Curry

Ingredients
  • 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)
Method
  • 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.
This is for Cook Like A Star hosted by Joyce of Kitchen Flavours, Zoe of Bake for Happy Kids and Mich of Piece of Cake.


35 comments:

  1. Mich, your bread looks like cake, nice!

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  2. can you hear the sound? my stomach is growling from looking at your picture! arrrhhhhh!!! i so miss lentil curry

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  3. Now that's a meal! Filling, satisfying and delicious!

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  4. Mich, this such a nice meal...I love the sound and the look of the cheddar corn bread...lovely texture.
    Thanks for the recipe...have a great week :D

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  5. Now that's one hearty meal, Mich. One I really could have enjoyed tonight after spending the day in the garden, in the rain! How warm and toasty I would feel with that tasty corn bread and spicy lentil curry. Oh yum! Thank you so much for sharing, Mich...

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  6. I like the look of that cornbread, and curry should go down well with it...yum!

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  7. The cornbread and the lentil curry sounds like it is a great combination.

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  8. Hi Mich,
    I love eating cornbread! And having it with the curry looks really delicious!

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  9. Mich , what a delicious and hearty meal ! And it's nutritious , too :D I wouldn't mind a few slices of your cornbread and a bowlful of lentil curry to go with it lol

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  10. What a healthy meal! Your kids are so good that they are willing to eat beans... mine doesn't really like them YET. Hopefully I can encourage them to eat it.

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  11. Mich, savoury bread to go with curry, yum! There are only a few of my favourite Indian dishes & lentil curry is one of them!

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  12. .i learn and see so much from your posts..please keep it coming

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  13. ohh curry, me encanta una comida estupenda,abrazos

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  14. Love this recipe and I love lentils Mich !!

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  15. i really think that's a nice pairing you made with cornbread and curry!

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  16. Such an awesome savory cake ! I bet it tastes great with rendang or curry too. Yummm....
    Hope you're having a great week ahead dear.
    Blessings, Kristy

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  17. Hi Mich! I'm back!

    I like your cornbread and curry combination. Very holistic and wholesome! I feel like in mediation seeing your dish :D

    Zoe

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  18. Hi Mich, corn bread and curry, sound like a perfect combination. The curry look inviting, thanks for sharing your recipe.

    Have a nice week ahead,regards.

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  19. Cheddar cornbread sounds much more delicious than typical cornbread. :D I want to try the cornbread and your lentil curry! Looks like a perfect meal!

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  20. Love the sound of these together.

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