Post by blackcrowheart on Dec 18, 2006 12:13:05 GMT -5
Skillet Pinon Corn Bread
1/4 cup butter, melted
2 tablespoons oil
1/4 cup warm water
1/2 cup buttermilk
2 eggs
Dry Ingredients:
1-1/4 cups cornmeal
3/4 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup pinon nuts, toasted
1/2 cup fresh corn kernels, roasted
15 fresh sage leaves, chopped
1 small onion, diced
Preheat the oven to 400 degrees F.
Whisk together the butter, oil, water, buttermilk, and eggs in a mixing
bowl. Set aside.
Combine the dry ingredients and sift into a separate mixing bowl.
Add the dry ingredients to the wet ingredients and mix until completely
incorporated.
Stir in the pine nuts, corn kernels, sage, and onion until incorporated.
Coat a 10-inch ovenproofcast iron skillet with softened butter (about 2
tablespoons) and heat in the oven for 5 minutes.
Remove the hot skillet and pour the batter into it.
Bake for 18 to 20 minutes, or until a paring knife or toothpick comes out
clean when inserted in the center.
Remove the skillet from the oven and let cool slightly.
Serve out of the skillet.
Yield: 12 to 14 servings
from: Flavored Breads Recipes From Mark Miller's Coyote Cafe
by Mark Miller and Andrew MacLauchlan
paper, ISBN: 0-89815-862-1
cloth, ISBN: 0-89815-889-3
[Non-text portions of this message have been removed]
1/4 cup butter, melted
2 tablespoons oil
1/4 cup warm water
1/2 cup buttermilk
2 eggs
Dry Ingredients:
1-1/4 cups cornmeal
3/4 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup pinon nuts, toasted
1/2 cup fresh corn kernels, roasted
15 fresh sage leaves, chopped
1 small onion, diced
Preheat the oven to 400 degrees F.
Whisk together the butter, oil, water, buttermilk, and eggs in a mixing
bowl. Set aside.
Combine the dry ingredients and sift into a separate mixing bowl.
Add the dry ingredients to the wet ingredients and mix until completely
incorporated.
Stir in the pine nuts, corn kernels, sage, and onion until incorporated.
Coat a 10-inch ovenproofcast iron skillet with softened butter (about 2
tablespoons) and heat in the oven for 5 minutes.
Remove the hot skillet and pour the batter into it.
Bake for 18 to 20 minutes, or until a paring knife or toothpick comes out
clean when inserted in the center.
Remove the skillet from the oven and let cool slightly.
Serve out of the skillet.
Yield: 12 to 14 servings
from: Flavored Breads Recipes From Mark Miller's Coyote Cafe
by Mark Miller and Andrew MacLauchlan
paper, ISBN: 0-89815-862-1
cloth, ISBN: 0-89815-889-3
[Non-text portions of this message have been removed]