| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
February 19, Gourmet/bon |
1 |
servings |
INGREDIENTS
| 3 |
c |
Coarsely chopped broccoli; (about 10 ounces) |
| 1 |
c |
All-purpose flour |
| 1 |
c |
Yellow cornmeal |
| 4 |
ts |
Double-acting baking powder |
| 4 |
lg |
Eggs; beaten lightly |
| 1 |
c |
Finely chopped onion |
| 2 |
c |
Grated extra-sharp Cheddar |
| 1 |
|
Stick unsalted butter; cut into bits (1/2 |
|
|
; cup) |
INSTRUCTIONS
In a large saucepan of boiling salted water blanch the broccoli for 2
minutes, drain it well, and pat it dry between several thicknesses of
paper towels. In a bowl whisk together the flour, the cornmeal, the
baking powder, and salt and pepper to taste, add the eggs, and whisk
the mixture until it is just combined. (The batter will be very
thick.) Stir in the onion, the broccoli, and the Cheddar. In a 9-inch
square baking pan heat the butter in a preheated 400°F. oven
until it is hot but not smoking, spoon the batter into the pan,
spreading it evenly, and bake the corn bread in the middle of the
oven for 25 to 30 minutes, or until the tester comes out clean. Serve
the corn bread as an accompaniment to soup.
Gourmet February 1990
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