Wednesday, January 6, 2010

Cornbread and Coffee

It is possible that my future may be gluten-free. Or perhaps I'll find a way to make moderation work for me. How could I live a life without the foods I love? Pie? Bread? Pasta? Pizza? As I struggle to find balance, I continue to experiment in the kitchen.

Cornbread with Chocolate

I used the basic cornbread recipe with slight modifications.

2 cups cornmeal (I used 1 cup corn flour & 1 cup cornmeal)
1 tsp salt (I used a little less than a teaspoon, 'cause that's how I roll)
2 tsp baking powder

1 egg, lightly beaten
1 cup buttermilk (I used 1/2 cup plain lowfat yogurt thinned with 1/2 cup water)
1/4 cup veg oil or melted butter (I used melted butter, of course!)

Preheat oven 400°. Grease 9x9 square pan. Combine dry ingredients. In separate bowl, combine wet ingredients. Add wet to dry, mix. Pour into pan. Bake 20-25 minutes.

Melting the chocolate on top was a last minute inspiration. The girls had recently found in my studio a couple of old tins of dark chocolate wedges (with ancho & chipolte chiles & korintji cinnamon) that I had impulse-bought in the Trader Joe's checkout line and forgotten about.

I chopped up the wedges, sprinkled them on top the baked cornbread and stuck it back in the still-warm oven for a minute or so. Then I spread it around like frosting. Yum.


Picture of chocolates found here.


smoke said...

i experiment in the kitchen, too.


ms fahrenheit said...

I've never had chocolate on cornbread. In fact, I only make it when we are having corn chowder.


I'm not really into sweets that much, but my kids would love this!

Ralphie; said...

I've never had frosted cornbread but it does look good. I am a celiac and I do miss gluteny foods. The substitutes are not quite the same.

Anonymous said...

It looks very tasty Ina.

smoke said...

anybody home?