- Crackling Corn Bread
- Another winner from the Great Good Food cookbook. Use it in the Great Corn Bread Stuffing or just crumble it over a bowl of hot chili. If you have a cast iron skillet, all the better...if not...go borrow one, it's worth it.
|Servings||Prep Time||Cook Time|
|12 people||15 minutes||10 minutes|
- 1 cup yellow cornmeal coarsely ground
- 1/2 tsp salt
- 1 cup low-fat buttermilk
- 1 egg
- 1 cup fresh or frozen, thawed corn kernel
- 2 tsp olive oil
- 18 whole fresh sage leaves or 1-2 Tbsp fresh rosemary
- Preheat oven to 450F
- In a medium size bowl, combine the cornmeal, salt and baking soda. In a small bowl, beat together the buttermilk and egg. Combine the buttermilk mixture with the cornmeal mixture with a few swift strokes; do NOT overbeat. Gently stir in the corn kernels.
- Heat a 10 inch cast iron skillet for 5 minutes in the oven. When the skillet is hot, add the oil and swirl to cover the bottom.
- Spread the sage leaves decoratively - to resemble sage leaves growing - in bottom of the skillet, with the faces of the leaves facing down. Carefully spoon the batter into the pain, taking care not to disturb the leaves.
- Bake for 10 minutes, or until a knife inserted into the center comes out clean. Cool for 5 minutes in the pan. Place a rack over the skillet, turn the skillet over and invert the break onto the rack.
- Serve warm or at room temperature.
- Per Serving: 42 Cal, 6g Carbs, 2g Prot, 1g Fat, 15mg Cholesterol
- From Great Good Food by Julee Rosso, pg 178.