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!)
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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.
Peace.
Picture of chocolates found here.
5 comments:
i experiment in the kitchen, too.
:)
I've never had chocolate on cornbread. In fact, I only make it when we are having corn chowder.
hmm.
I'm not really into sweets that much, but my kids would love this!
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.
It looks very tasty Ina.
anybody home?
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