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Tuesday, January 30, 2018

Cornbread



INGREDIENTS:
1  1/4 c cornmeal
3/4 c atta
2  1/2 t baking powder
4 T sugar
3/4 t salt
3 T melted ghee
1  c buttermilk (or watery yogurt)

PREPARATION:
  • Mix dry ingredients together.
  • In another bowl, mix wet ingredients together. Add to the dry and stir lightly until everything is moistened. Pour about 1 inch thick into hot baking pans greased with ghee.
  • Bake at 475 degrees for about 15-20 minutes or until firmed up on top, slightly cracking and a toothpick comes out clean (unless you are adding cheese described below).
          OR:
VARIATIONS: Add finely chopped jalepenos, bell pepper and grated cheese...

Serve immediately to Krishna with cranberry jam:

CRANBERRY JAM
  • available cranberries
  • half to an equal amount of sugar, as desired
  • equal amount of water
  • a pinch of baking soda (optional, tames the acidic content and flavor)

Bring to a boil and then cook the berries in sugar water on low simmer and lightly covered until thickened and the berries are broken and soft (Add the pinch of soda early on). Turn off heat and stir well.
 
Extra cornbread can be sliced and then fried in a little ghee, as pictured.
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