Monday, February 11, 2013

1 cup whole grain cornmeal (I used Bob's Red Mill medium grind)
1 cup flour (for a gluten-free batch I used part brown rice flour and part cornstarch)
3 tsp baking soda
1/2 tsp salt
2 eggs separated
1 cup buttermilk or plain yogurt
1/4 cup oil or melted butter
zest of 1 lemon (about 1 tsp.)
 juice of 1 lemon to equal 2 T.
2 T honey (optional)
1 cup corn kernels (fresh or thawed frozen)

Mix together the dry ingredients in a large bowl and set aside.  Separate the eggs and whisk the whites until fluffy but not dry. Beat the yolks a little and add the buttermilk, the lemon juice and zest, oil, and honey.  Preheat the waffle iron before the next steps. When waffle iron is hot, mix the wet mixture with the dry ingredients, then fold in the egg whites and corn.  Spoon or ladle into waffle iron and bake according to your waffle iron's requirements. Serve with butter, yogurt, apple sauce, or maple syrup.

For pancakes: reduce oil to 2 T. and increase buttermilk by 2 T., and you don't need to separate the eggs. 

For a savory, non-sweet version, you could add finely minced peppers, chopped cilantro, a pinch of cayenne, and 1/4 cup finely grated sharp cheddar cheese. Serve with butter and jalapeno jelly.

 with plain yogurt and honey:


dry ingredients, sift together:
1 cup whole grain cornmeal
1 cup AP flour (for gluten-free use rice flour, or other GF flour)
1 tsp baking powder
1/2 tsp. baking soda
1/2 tsp. cream of tartar
1/2 tsp. salt
1 T sugar (or honey or molasses or maple syrup - add to wet ingredients)

wet ingredients, mix together:
2 eggs, lightly beaten
1 cup buttermilk (or plain yogurt or part yogurt/milk)
1/4 cup oil or melted butter or bacon fat
1 cup corn kernels (fresh, frozen, or canned)

Heat oven to 425°. Liberally butter or grease an 8 x 8 x 2" pan or a large loaf pan (I used a non-stick loaf pan well-buttered). Mix wet and dry ingredients together. Spread evenly in the pan, making sure to get evenly into the corners. Bake about 15 minutes, then turn temperature down to 375° and bake for another 20 to 25 minutes until golden brown and a toothpick comes out clean. 

Serving suggestion! Corny cornbread French toast with butter & blackberry jam:
 Serving Suggestion! Serve with collard greens soup and garlicky tomatoes: