SKILLET CORN BREAD WITH SCALLION BUTTER

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SKILLET CORN BREAD WITH SCALLION BUTTER

 

2 cups (480 ml) corn meal

1 cup (237 ml) whole-wheat pastry flour

1 cup (237 ml) unbleached white flour

3 tablespoons baking powder

2 cups (480 ml) soy milk

1/2 cup (118 ml) canola oil

1/2 teaspoon sea salt

1/3 (79 ml) cup maple syrup

3 tablespoons olive oil

 

Preheat oven to 400ƒ (Gas Mark 6).

Sift dry ingredients (except salt) into a large bowl and mix well. In a

separate bowl combine soymilk, oil, salt and syrup. Blend well. Combine wet

and dry ingredients, and mix only until blended.

Heat oil in an 11-inch (28 cm) round cast-iron skillet until it starts to

smoke. Add batter and bake approximately 40 minutes, or until lightly

browned and a toothpick inserted in the center emerges clean.

 

 

SCALLION BUTTER

 

6 scallions, cut off 2 inches of green tops

2 tablespoons umeboshi paste

6 tablespoons chopped parsley

6 tablespoon toasted sesame butter or tahini

3 tablespoon fresh lemon juice

1 teaspoon fresh ginger, minced

 

Place all ingredients in a food processor and puree. Refrigerate for about

two to three hours before serving.

 

 

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