Friday, January 18, 2013

Savory Cornbread

We had a delicious kitchen "flop" the other night.

It was technically a flop because it didn't turn out the way I wanted it to.  Like bread.  Like the pictures from the original recipe looked.  It was less like bread and more of a patty.

But it was one amazing patty.  Scot couldn't get enough and we polished the entire pan off with dinner.  But since I served it with soup, I was wanting bread, so I was a little disappointed.

Later that same week, I combined my traditional cornbread recipe with the other recipe and got a delicious savory cornbread.  Score.

Since both recipes were great, here they both are.  I did tweak the original recipe, but I don't think it was the tweaking that make the bread more patty-like.

Ok. Try 1.


Savory Patty

  • 2 T flaxmeal + 1/4 c warm water.  Mix and set aside.
  • 1/4 c cornmeal
  • 1/4 c flour
  • 3/4t baking powder
  • 1/2 t salt
  • 1/2 t apple cider vinegar
  • 1/4 c pumpkin puree
  • 2 T canola oil
  • 1 t herbs de provence
  • 1/4 t mustard powder
  • 1 T nutritional yeast (opt)
  • 1/2 c loosely packed finely chopped spinach
  • 1 small red onion, diced
-- Saute red onion until very well sauteed.
-- Combine all dry ingredients
-- Combine all wet ingredients with the flaxmeal mixture.
-- Add wet to dry and mix well.
-- Add in onions and spinach
-- Spread into greased an 8x8 baking dish and bake for 40 minutes at 350







And now, try 2.

Savory Cornbread

  • 1 c cornmeal
  • 1 c flour
  • 1 T baking powder
  • 1/2 t salt
  • 1 1/2 t herbs de provence
  • 1/2 t dry mustard
  • 1 T nutritional yeast (opt)
  • 1 large red onion
  • 1/2 c milk
  • 1/2 c pumpkin puree
  • 2 eggs
  • 2 T canola oil
  • 2 T honey
  • 1 cup loosely packed finely chopped spinach
-- Saute red onion until very well sauteed.
-- Combine all dry ingredients
-- Combine all wet ingredients.
-- Add wet to dry and mix well.
-- Add in onions and spinach.
-- Spread into greased an 8x8 baking dish and bake for 30 minutes at 350

No comments:

Post a Comment