The Homestone

Sunday, November 16, 2014

Cornbread and Rosehips

The wheel has turned.  Nighttime temps are dipping pretty low.
 Days are short and bright.  Mornings sparkle!! 
 The rose hips and the willows are the brightest colours in the landscape.
The creek is almost frozen over.  

   We keep the kitchen wood stove stoked pretty steady now ~ a cozy and comforting necessity!  This means that the oven is almost always at the ready. Which means, among other things, cornbread. 
Our favourite cornbread recipe uses yogurt and no flour. 
I like to replace the egg with ground flax seed.

 So easy, so quick and so good.  It goes like this.

Use a shallow 1 quart casserole for this cornbread. 
Put a tablespoon of butter in the pan 
and place it in or on the stove for a few minutes 
to melt the butter and warm the dish.  
In a bowl, mix the following ingredients together 
and then pour into the hot baking dish. 

3/4 cup cornmeal
1 egg (slightly beaten)  
or omit the egg and use 1 tablespoon of ground flax seed instead.
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups yogurt (real yogurt, not a low fat variety)
1 tablespoon honey

Return to a hot oven (425) for about 30 minutes until firmed up 
and just browned at the edges.  And that's it.
The recipe doubles nicely too.
I discovered this recipe in a cookbook I bought in the early 80's
'Nikki and David Goldbeck's Wholefoods Cuisine'
I still have the big paperback minus it's cover and I still use it.  
Groundbreaking at the time, it's become a good vegetarian basic.
See you again when the snow flies.
Any day now.