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Recipe for :

Buttermilk Cornbread with Onion
 

This recipe comes from The Epicurean Table which is run by Patricia Conant Webb.

Now living in Spain, Patricia describes her love of good food and cooking as follows:

"My culinary style is influenced by my travelling lifestyle and epicurious approach to foods of my host countries when I lived or travelled to them. I lean most heavily toward the Mediterranean cuisine, Belgian and in general European ways with food.

My deep appreciation for Near and Middle Eastern foods stems from having spent much time and research in such countries.

Over 30 years ago, and unbeknownst to me at the time, I began my quest to quench my epicurious palate. Curious about flavours, food, possibilities and influenced by my travels, I Iistened to my palate, experimented, and created my recipes. Out of a collection of barely legible notes developed a database which has grown into a book. This web site was created to share with whomever passes by, samplings of those recipes created at the Villa".

Patricia has kindly given permission for some of her recipes to be reproduced on Hub-UK but if you want to see more as well as read some of her informative articles you will need to have a look at the web site <click here>

Corn bread is an American tradition especially of the southern and south-western regions. Most likely the Indians and Mexicans introduced the first simple corn breads to white settlers. Recipes vary as do many staples of the kitchen. With the following, I have used buttermilk and baking soda. Corn Bread is a very quick and wonderful accompaniment to vegetarian or salad dishes. Bread is done when a toothpick inserted into the middle comes out clean.

Ingredients

100 g. fine, yellow cornmeal
65 g. flour
180 ml. buttermilk
1 T. vegetable oil plus 2 t.
1 t. baking powder
1/4 t. baking soda
1/2 t. sugar
1/2 t. salt
1 large egg
1 sm. shallot or onion

Method
  • Preheat oven to 225° C.
  • Butter the sides and bottom of a small pan (+ - 18 cm.) or use bacon fat. Set aside.
  • Heat the 2 t. oil in a small pan and sauté the finely chopped onion until brown. Stir frequently to prevent burning.
  • Mix all the ingredients together vigorously for about 30 seconds.
  • Bake for 20 minutes.

Serves 6

Patricia Conant Webb


<click here>

All recipes are excerpts from "Welcome to My Kitchen" - The Epicurean Table and are copyright of the author.
The Epicurean Table © 1999-2002 Patricia Conant Webb

 

 
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