Classic Skillet Cornbread

This is from Bon Appetite – it goes great with beef chili.

  • 2 1/2 c course ground cornmeal
  • 1 1/4 tsp baking soda
  • 1 1/4 tsp salt
  • 1 egg, lightly beaten
  • 1 2/3 c buttermilk
  • 2 tbsp butter

Preheat oven to 375.

Place a 10 inch cast iron skillet in the oven with the butter and melt.

Whisk together dry ingredients. Whisk together wet ingredients. Combine wet and dry and whisk into skillet.

Bake until golden 25 – 30 minutes. Let cook 5 minutes before cutting.

Serve with honey and butter.

Serves 6 – 8.

Corn Bread

IMG_1179
This is a quick and easy corn bread recipe.

Ingredients:
1 1/2 TBSP vegetable oil
3/4 c flour
3 TBSP sugar
1 TBSP baking powder
1 tsp salt
1 1/4 c cornmeal
1 c buttermilk
2 eggs, lightly beaten
3 TBSP unsalted butter, melted

Preheat oven to 425. Place oil in a cast iron skillet and place in oven.

Combine dry ingredients with a whisk. Add wet, stir to combine.

Add to hot skillet and bake 15 – 18 minutes until a toothpick comes out clean.

Serves 12.

IMG_1180

Okra Corn Cakes

20130814-074805.jpg

These are some tasty cakes and a great way to use okra! I added some additional spice to the original recipe as it was a little bland for my taste. They are great the next day for lunch!

Ingredients:
2 c fine yellow cornmeal
2 tsp baking powder
1 tsp sea salt
1 large egg, lightly beaten
1 c buttermilk
1/2 c water
12 oz okra, sliced in 1/4 inch slices
2 jalapeños, minced
2 cloves garlic, minced
1 tsp cayenne

Combine dry and whisk together. Combine wet. Combine wet and dry, let sit for 20 minute or so.

Heat a skillet over medium heat, cook 3-4 minutes per side.

Serves 8.

Blueberry Quinoa Muffins

20120505-114709.jpg

I’m always baking up some kinda of tricky treat for the kids. This one sneaks in the amazing protein packed seed quinoa! They’ll never know these are actually good for them.

Ingredients:
1 c cornmeal
1 c whole wheat flour
1 c cooked quinoa
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 c maple syrup
1/2 c applesauce
1/4 c canola oil
1/2 c milk
1 c blueberries

Preheat oven to 375 and line muffin pan.

Combine dry ingredients, mix in wet ingredients, stir until well combined.

Bake 20 minutes.

Corn Fritters

corn frittersSomething a toddler will eat and a tasty snack for adults, could it be true? Yes! These little fritters are full of veggies and tasty. They work great for appetizers too! I like to top them with a nice dollop of crab dip.

Ingredients:
2/3 c cornmeal
3 TBSP whole wheat flour
1/8 tsp baking soda
1/8 tsp salt
1/2 c buttermilk
1 egg
2/3 c corn kernels
1/2 c peas or red peppers
1/4 c grated red onion

Mix dry ingredients. Mix wet. Combine and stir in veggies.

Heat a non stick skillet over medium high heat, brush pan with a little canola oil. Use a small cookie scoop or TBSP, scoop onto hot pan, smooshing a little. Cook 2 – 3 minutes on each side until golden.

These freeze great too!

Makes about 20 fritters.
1 WW PP per fritter

Baked Mini Corndogs

1 1/2 c whole wheat flour
1/2 c cornmeal
1 TBSP baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp pepper
1/2 c shredded Cheddar cheese
4 TBSP cold butter, cut into 1/2-inch cubes
3/4 c buttermilk
1/4 c finely chopped fresh
3-5 TBSP non-fat milk
1 pack Trader Joes mini hot dogs or 8 hot dogs cut into thirds.

Preheat oven to 400°F.

Combine flour, cornmeal, baking powder, baking soda, salt and pepper in a food processor. Pulse a few times to mix. Add cheese and butter and pulse again until the mixture looks pebbly with small oat-size lumps. Transfer the mixture to a large bowl.

Add buttermilk and chives and stir with a rubber spatula until almost combined. Add 3 TBSP milk, stirring, just until the dough comes together; add more milk as needed until the dough holds together in a shaggy mass. Don’t
overmix.

On a lightly floured surface, lightly pat the dough into a rectangle about 9 by 5 inches and just over 1/2 inch thick. Using a glass or cookie cutter, cut round slightly larger than the dog. Wrap the biscuit around the dog, and press to seal closed. Place seam side down on baking sheet.

Bake the biscuits until lightly browned on top, 14 to 16 minutes. Serve warm or at room temperature.

To freeze cool to room temp, place on a baking sheet and freeze. Once frozen, place in a ziplock bag. To reheat, cover with a moist paper towel and heat for 40 – 60 seconds.

Makes 24 mini corndogs.
4 WW points per corndog.

20110406-045334.jpg