Buttermilk Cornbread

Show me a person who doesn't like cornbread and I'll show you someone that can't be trusted.

Cornbread is really a quickbread, in the same category as your banana and zucchini breads, as it is leavened with baking soda rather than yeast. The use of cornmeal in addition to all-purpose flour gives it the pleasantly grainy quality that we all associate with cornbread. This recipe uses buttermilk or yogurt to give it a delicious tart quality that melds well with the rustic corn. 

One of the aspects of cornbread that I personally appreciate is that it can be enjoyed as a savory side dish or a sweet snack, with the addition of butter and honey. Pro-tip: Leftover cornbread + honey + butter + coffee the next morning = a great way to wake up. Makes 9-12 pieces.

“Fun recipe adaptations include adding chopped onions, herbs such as parsley or cilantro, and/or fresh corn kernels off of the cob in the summer time.”

• 1-1/2 cup yellow cornmeal (medium grind preferred)

• 1 cup all-purpose flour

• 1 teaspoon baking soda

• 1 teaspoon salt

• 2eggs

• 2 tablespoons brown sugar

• 1-1/2 cup buttermilk or plain yogurt

• 8 tablespoons unsalted butter, melted

Preheat oven to 400, butter an 8-inch square baking dish (or loaf, cake pan, or muffin tins).

In a medium bowl, whisk together cornmeal, flour, baking soda, and salt. In a large bowl, mix together the eggs, brown sugar, and yogurt

Add the dry ingredients to the egg mixture and stir to combine. Stir in melted butter. Pour batter into prepared baking dish

Bake on the middle rack of the oven for 20-25 minutes, or until golden-brown and cooked through.

Cool in pan for 10 minutes before cutting into squares to serve. 

Cauliflower Flatbread

Trade in refined carbohydrates for a boost of antioxidants and fiber with this versatile side dish that can also be used as a pizza crust. Serves 4 as an appetizer.

• 3 cups cauliflower (about 1 medium head)

• 2 teaspoons olive oil, plus more for greasing baking sheet

• 1/2 cup shallot, minced (about 2 bulbs)

• 2 eggs

• 3/4 cup grated soft cheese, such as mozzarella or gouda

• Herbs: 1 teaspoon dried herbs or 1/2 cup fresh minced herbs (or a combination of fresh and dried herbs such as thyme, rosemary, tarragon, chervil, basil, oregano)

• 1/8 teaspoon salt

• 1/4 teaspoon black pepper

Fresh basil is the perfect accompaniment.

Preheat oven to 375 degrees F. Steam cauliflower until soft (about 5 minutes) and drain completely. By hand or Using a fork, food processor or immersion blender, mince cauliflower until you have achieved a crumbly texture.

Cook shallot in 2 teaspoons of olive oil over medium heat until soft, about 3-4 minutes. Add shallot to cauliflower mix.

Stir 1/2 cup of the cheese and all of the herbs, salt, and pepper into the cauliflower mixture. Add eggs and mix in until a batter has formed.

Spread dough into a rectangle, about 1/4- to 1/2-inch thick, on top of a greased baking sheet and bake for 10-12 minutes or until set.

Turn oven to broil, scatter remaining cheese over top of cooked cauliflower bread and broil another 1-2 minutes, until golden brown. Allow bread to cool slightly, slice, and serve. Goes well with a dipping sauce such as romesco, marinara, or pesto.