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Recipes
Corn Bread
Cornbread is easy to make and it is perfect with chili, soup, or covered with strawberry jam for breakfast.
What You’ll Need: Serves 9
o 1 cup stone-ground cornmeal
o 1 cup sifted whole wheat pastry flour or unbleached white flour
o 2 1/2 teaspoons baking powder
o 1/2 teaspoon salt
o 1/4 cup real maple syrup or white sugar
o 1/3 cup canola (or any mild) oil
o 1 cup reduced-fat milk
o 1 large egg
2. In a large mixing bowl, add the cornmeal, flour, baking powder, and salt. Stir well. (If you’re using sugar, add it to the dry ingredients.) To sift flour: Sift over the measuring cup until it over flows. Scrape away the excess flour with the flat side of a knife.
3. In a medium bowl, add the maple syrup (if using), oil, milk, and egg. Beat well with a wire whisk.
4. Make a hole in the center of the flour and add the liquids. Mix well with a mixing or wooden spoon until blended. Pour into the baking pan. Bake for 15-20 minutes until lightly browned. Insert a toothpick into the center of the cornbread to see if it comes out clean (without dough).
5. Cool on a rack for about 5 minutes before cutting into squares.
Other Ideas: For a crunchy top, sprinkle 1 tablespoon sesame seeds over the top of the cornbread before you put it in the oven.
Tools:
8-inch square baking pan
Large mixing bowl
Medium mixing bowl
Glass measuring cup
Measuring cups and spoons
Wire whisk
By Anne Vassal
What You’ll Need: Serves 9
o 1 cup stone-ground cornmeal
o 1 cup sifted whole wheat pastry flour or unbleached white flour
o 2 1/2 teaspoons baking powder
o 1/2 teaspoon salt
o 1/4 cup real maple syrup or white sugar
o 1/3 cup canola (or any mild) oil
o 1 cup reduced-fat milk
o 1 large egg
What You'll Do:
1. Preheat the oven to 400. Spread some oil in the bottom of an 8-inch baking pan with a small piece of paper towel. 2. In a large mixing bowl, add the cornmeal, flour, baking powder, and salt. Stir well. (If you’re using sugar, add it to the dry ingredients.) To sift flour: Sift over the measuring cup until it over flows. Scrape away the excess flour with the flat side of a knife.
3. In a medium bowl, add the maple syrup (if using), oil, milk, and egg. Beat well with a wire whisk.
4. Make a hole in the center of the flour and add the liquids. Mix well with a mixing or wooden spoon until blended. Pour into the baking pan. Bake for 15-20 minutes until lightly browned. Insert a toothpick into the center of the cornbread to see if it comes out clean (without dough).
5. Cool on a rack for about 5 minutes before cutting into squares.
Other Ideas: For a crunchy top, sprinkle 1 tablespoon sesame seeds over the top of the cornbread before you put it in the oven.
Tools:
8-inch square baking pan
Large mixing bowl
Medium mixing bowl
Glass measuring cup
Measuring cups and spoons
Wire whisk
By Anne Vassal
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