Sometimes, for some people, March Break translates into a mind shift and a schedule shift. But not necessarily a geographical shift. That is, unless you include a shift to the kitchen, for longer breakfasting and more baking and hanging out. If this should be the case for you, then here is a treat for your petit déjeuner (as well as for afternoon tea). It’s a cornbread transformed by a couple of my own innovations, namely corn flour and brown rice.
I recently discovered the beauty of ‘corn flour’. It seems that in British cookbooks, this is really another term for ‘corn starch’. But here in North America it lives up to the name; it actually is flour ground from corn and it’s very good in cornbread and corn pancakes. My source is Bob’s Red Mill, a U.S. company, whose products are available here in Toronto at many health food stores and some mainstream supermarkets as well. (If someone knows of a Canadian source, please speak up.) If you haven’t time to go shopping and are eager to get on with it, go ahead and substitute cornmeal. The recipe does require cooked brown rice and so I only make it when I have leftover rice in the fridge, which is how I first conceived it years ago. But it’s so good that I urge you to have rice for dinner, just so you have enough left over to make this in the morning. The amount of cooked rice is not critical: less is fine, perhaps more is too.
Have it warm with maple syrup, and may you enjoy this time-out from ordinary routines.
Recipe: M’s Cornbread
Preheat oven to 425 degrees
1 c corn flour (or substitute corn meal)
1 c whole wheat flour
1 Tbsp brown sugar
2 tsp Baking pdr
½ tsp baking soda
½ tsp salt
½ tsp ground nutmeg, optional
1 c milk
1/3 c yogurt
1 c cooked brown rice, more or less
¼ c olive oil
In a large bowl, sift together the dry ingredients.
In a separate bowl whisk together the remaining ingredients except for the olive oil.
Stir the wet ingredients into the dry ingredients until just barely homogeneous. Do not over-mix. Now fold in 1/4 c olive oil.
Bake in a greased 8” square pan for 20 to 25 minutes in the middle of the oven.
Serve warm with maple syrup or peach jam for breakfast or teatime.
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