Sunday, July 09, 2006

RECIPE: Corn Bread with Cumin and Coriander

Corn Bread 2

Corn Bread with Cumin and Coriander

1 cup cornmeal
3/4 cup flour
1/4 cup whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/3 cup pine nuts
1 teaspoon cumin, ground
1/2 teaspoon coriander, ground
3/4 tsp salt
1 cup cream corn
1/2 cup corn
1/2 cup light sour cream
1/2 cup whole milk
2 eggs
2 tbs oil
1 tbs brown sugar

Pine Nuts Chopped

Preheat oven to 400 degrees. Butter an 8" square baking dish. Chop up the pine nuts into fine to medium fine bits. Mix dry ingredients in a large bowl. Mix wet ingredients in a smaller bowl. Pour half the wet ingredients into the dry and mix until combined and then add remaining wet ingredients until completely mixed. Pour into baking dish. Bake until the top is golden and a knife comes out clean - about 25 minutes.

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Kevin said...

I would imagine the whole wheat complemented the pine nuts, did it?

Gabriella True said...

Yes, it did. There is not that much whole wheat in this recipe but I got this really nice whole wheat flour from Wild Oats that has a nice flavor.

I really like to cook with nuts but sometimes don't like nuts in breads bc they break up the texture too much sometimes. But since pine nuts are quite soft, they become part of the meal so you just get the nutty flavor. I think next time I will toast the pine nuts a bit and really draw out their flavor.

Rachel said...

yummy cornbread!!

Gabriella True said...

Thanks Rachel! Nice to meet you.