August 18th
 

theresa albert - my friend in food

 

Cast Iron Corn Bread

cast iron corn bread 044

This bread is nothing like the dry salty stuff that comes in a package, is moist, full of plump whole corn and hearty. It’s great as a starch side dish or served for a snack with cheese and pure maple syrup.

Preparation time: 20 minutes                                                              Servings: 24

1½ cups whole grain yellow cornmeal

1½ cups  whole-wheat flour  or rice flour

1 tbsp baking powder

1 tsp baking soda

¾ tsp sea salt

3 tbsp  butter

1 cup  frozen corn

2½ cups  buttermilk

¼ cup  honey

3   eggs

3    egg whites

1 tbsp grapeseed oil

In a very large bowl, mix together cornmeal and whole-wheat flour. Stir in baking powder, baking soda and salt. Combine butter and corn in a separate bowl, and heat in microwave until butter is melted. Whisk in buttermilk, honey, eggs and egg whites. Pour buttermilk mixture into cornmeal mixture and stir to mix.

Preheat a large cast iron skillet over high heat for 2-3 minutes. When skillet is steaming, pour in grapeseed oil and wipe it up the sides of the pan with paper towel (be careful, the pan is hot!). Quickly pour cornmeal mixture into the pan and let it bake on the bottom over medium heat for 2-3 minutes while oven preheats . Bake at 400°F on the top shelf of the oven until firm, approximately 30-40 minutes.

Theresa Albert

Theresa Albert

I love food, try to watch my weight, know more than I want to about healthy living (sometimes I wish I knew less so I wouldn’t feel so guilty when I stumble), am a daughter, sister, friend, mom and wife who worries and scurries the meals onto the table. It is for all these reasons that I completed my nutrition, RNCP designation, wrote my book, hosted my Food Network show, consult with food companies to urge them to get it right (or at least better), constantly write about it, research it, all of this so I can cut through the nutrition and food “news” clutter. Happy to share with friends!

 

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