After cooking in Europe and writing and editing in New York, Paula Disbrowe packed her high heels and moved to Texas, where she spent three years as chef at Hart & Hind, a fitness retreat and cattle ranch. One result: Cowgirl Cuisine, with updated chuckwagon recipes like this tender, lightly sweet corn bread.
More Bread and Biscuit Recipes
1 1/3 cups all-purpose flour
1 cup coarse, stone-ground yellow cornmeal
2 teaspoons baking powder
1 teaspoon salt
Pinch of freshly ground pepper
1 1/4 cups low-fat milk
2 tablespoons honey
2 large eggs, beaten
1/3 cup plus 1 tablespoon corn oil
8 scallions, white and tender green parts only, thinly sliced
How to Make It
Preheat the oven to 400°. Place a 10-inch cast-iron skillet in the oven to heat. In a medium bowl, whisk the flour, cornmeal, baking powder, salt and pepper. In a small bowl, whisk the milk, honey, eggs and 1/3 cup of the oil. Add the wet ingredients to the cornmeal mixture and whisk just until combined. Stir in the scallions.
Add the remaining 1 tablespoon of oil to the hot skillet and swirl to coat. Pour the batter into the skillet and bake for about 30 minutes, until the top is golden and a toothpick inserted in the center comes out clean. Let cool slightly, then turn the corn bread out onto a plate. Invert it onto a rack to cool. Alternatively, serve the corn bread hot from the skillet.
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