Monday, 26 January 2009

Different Cornbread

A very good recipe for someone who cannot take gluten - its had a different and slightly exotic flavour. Goes well with chicken and meat and is wonderful hot on its own! Try it with a thick tomato soup for a complete meal! Simple and quick.
1/4 cup vegetable oil 2 cups cornmeal 2 tsp baking powder 1 1/4 cups milk 1 egg beaten 1 1/2 teaspoons cracked fennel seed 1 1/2 teaspoons Crushed whole pepper corms Preheat oven to 450F.
Pour the oil in a 10-inch cast-iron frying pan or round shallow pyrex.
Place the pan in the hot oven.
Place the cornmeal and baking powder in a bowl and whisk in the milk and egg.
Add the fennel and pepper and stir until thoroughly blended. Stir the hot oil into the batter, then pour the batter into the hot skillet.
Bake 15 to 20 minutes, until done. Serve piping hot with butter. Makes one 10-inch round

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