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the haas machine: Whole-Wheat Cornbread

Sunday, April 21, 2013

Whole-Wheat Cornbread

Is anyone else not only sick of the cold weather, but everyone complaining about it? I've literally had to stay away from most social media lately because it's just been driving me crazy. Yes, we know it's cold! Please talk about something else! Or at least stop moaning about it!

Now to be fair, my hometown of Duluth, MN has been getting some pretty stupendous amounts of snow. As of right now, this is the 2nd snowiest April on record, ever! When we were visiting Duluth last weekend, it snowed 14.5 inches & 4 more as we were leaving. This morning, my Dad texted me a picture of snow mounding over his mailbox with a message that said, "20 inches yesterday." My Mom, on a similar train of thought, sent me a picture of the Target parking lot's snow mountain. These are crazy times here, folks.

Although I definitely am one to complain about the weather (I always seem to be either too cold or too hot), I just can't take it any more. All this complaining has got to go! No more snowman memes, no more "ahh shucks another snow day" facebook updates or "will it ever end?" twitter tweats. Let's talk about something else, please! How about this cornbread?
On Friday, I was foolish/dumb/stubborn enough to have a rummage sale. Yes, it was 20 degrees. Yes, it rained, sleeted, & snowed. Yes, it was incredibly windy. But you know what? I kinda had fun. Again, remember that John & I kinda love extreme weather situations. Plus, I was selling a whole bunch of gems (crap). It's really amazing what people think are treasures.

After the sale, all I wanted to do was curl up with another bowl of vegetarian chili & soak it with some of this cornbread & crawl under a blanket for the rest of the day. I almost did that (except that my chili was still frozen, I didn't make any cornbread, & I had a clothing swap to go to-- yes, I planned this, too).

So since it's still winter in much of our country & since it sucks to bake in the summer, why don't you at least treat yourself to the best cornbread you will ever treat your taste buds too. Seriously, this bread is da bomb (sorry).

Whole-Wheat Cornbread
Ingredients

2/3 cup + 1 tablespoon whole-wheat flour
1/2 cup whole grain corn meal, preferably organic (I used Arrowhead Mills)
1 tablespoon baking powder
1/8 teaspoon salt
4 tablespoons butter
3/4 cup frozen corn kernels
1/2 cup heavy cream
1 tablespoon 100% pure maple syrup
2 eggs
1/2 cup Greek yogurt
1/2 cup freshly grated sharp cheddar cheese

Directions
Preheat oven to 350 degrees. Whisk 2/3 cup whole-wheat flour together with corn meal, baking powder & salt.

In a small pan over medium heat melt the butter. Whisk in 1 tablespoon whole-wheat flour & keep whisking until it begins to brown. Add the frozen corn kernels & let thaw in pan for a minute. Pour in heavy cream & whisk entire mixture together until it thickens (should only take a couple minutes). Mix in tablespoon of maple syrup & remove from heat.

Add creamed corn mixture, eggs, yogurt & grated cheese to dry flour mixture. Blend together well without over-mixing. Pour the batter into a silicone bread pan (or other pan) & bake for 25 minutes or until toothpick comes out clean.

Recipe adapted from 100 Days of Real Food

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