Monday, January 15, 2007

#9: Corn Bread, Some Good Grub

Corn Bread with Scallions
This Corn Bread with Scallions recipe is probably one of the easiest recipes every published in Food & Wine Magazine. It was featured as an example of #9 Updated Chuckwagon Recipes on Food & Wine's 100 Tastes to Try. This recipe was created by Paula Disbrowe and will be published in her Cowgirl Cuisine cookbook due out in March, 2007.

The ingredients are simple so the only special thing I needed to get for this recipe was the green onions. I did not have any corn oil so I bought a small bottle of organic corn oil as well. The only problem was that I do not own a cast-iron skillet. Instead of trying to improvise, I decided to call in the help of a friend.

My friend Julie invited me over and we made this recipe together. It is a perfect thing to make as a team not because it is complicated, but because it is so easy we didn't mess anything up with our gabbing. Julie picked up a roast chicken from the grocery store and she also made sweet potatoes which her husband mashed for us. It was a perfect meal. Before we ate we finished up the bottle of 2003 Tandem Porter-Bass Vineyards Chardonnay which I had brought over.

I am kind of picky when it comes to cornbread. I like it sweet and can't stand it when it turns out bland. There is only a little bit of honey in this recipe so I was a bit concerned. It did not turn out to be sweet corn bread, but it did turn out to be good corn bread. I was surprised how well the green onions added amazing flavor. They were not over powering but they contributed a homey quality and we all liked it. I had some the next day for breakfast and it did not dry out.

Corn Bread with Scallions
1 1/3 cups all-purpose flour
1 cup coarse, stone-ground yellow cornmeal
2 teaspoons baking powder
1 teaspoon salt
Pinch of freshly ground pepper
1 1/4 cups low-fat milk
2 tablespoons honey
2 large eggs, beaten
1/3 cup plus 1 tablespoon corn oil
8 scallions, white and tender green parts only, thinly sliced
Preheat the oven to 400°. Place a 10-inch cast-iron skillet in the oven to heat. In a medium bowl, whisk the flour, cornmeal, baking powder, salt and pepper. In a small bowl, whisk the milk, honey, eggs and 1/3 cup of the oil. Add the wet ingredients to the cornmeal mixture and whisk just until combined. Stir in the scallions.

Add the remaining 1 tablespoon of oil to the hot skillet and swirl to coat. Pour the batter into the skillet and bake for about 30 minutes, until the top is golden and a toothpick inserted in the center comes out clean. Let cool slightly, then turn the corn bread out onto a plate. Invert it onto a rack to cool. Alternatively, serve the corn bread hot from the skillet.

note* with nine servings (a big slice), each piece of corn bread is 6 Weight Watchers points.


Claire said...

Sounds really yummy! I might need to make some corn bread to go with soup tomorrow! Green onions could be going into it!

Kate said...

This is on my recipe list for this week, and I need to get to it before the scallions turn into moosh.

I don't have a cast iron skillet though (it's seriously on my wish list for a b-day present) and was thinking I would just use my oven-proof Calphalon even tho it won't be authentic

The TriniGourmet said...

is cornbread in the zeitgeist or what ? :D yet another version to try. yay! :D my 6 things gonna be posted in the hour :D

The Mommy Chef said...

This sounds really yummy.I like the idea of green onions.I will definitely give this recipe a try next time I make a big pot of chili!

Kristen said...

I think this is definitely a winter time with a hearty stew recipe. I need to get it made before the Spring comes. Looks delicious!

rachel said...

it definately is the best non-sweet corn bread I've ever tasted. the best corn bread still goes to Smokey Bones!