This recipe is safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten. Lea & Perrins Worcestershire Sauce, as sold in the United States, is gluten-free.
"I often quote myself. It adds spice to my conversation." -George Bernard Shaw
This cornbread was inspired by a Christmas gift from my brother.
I looked in the basket that he gave me and thought about some of the flavors, and the idea of adding the aromatic porcini and truffle oil to the stone ground cornmeal was appealing. The oil tasted a bit subtle - too subtle to support the cornmeal on its own, but this got me to thinking about using dried porcini dust.
This took me a number of tries to get the cornbread right. There are a lot of theories about cornbread out there and one could spend all day reading opposing ideas about whether to use flour, course ground or finely ground cornmeal, different leavening agents, choices of fats. It is actually quite entertaining reading.
I started with a previous recipe on the Dr. Gourmet Website but the first try was flat. Not a little but a LOT flat with almost no rise to the cornbread. In addition, it had a metallic and astringent aftertaste. Looking at my baking powder answered the question. It was out of date by about a year. With baking powder that is more than enough to render it ineffective (I don't bake very often so it's not surprising that it was old).
After a trip to the store and a second try at the same recipe the result was good, but still missing something. It had a great wild mushroom flavor, and was light enough, with good texture, but it wasn't sweet enough. I had used 2 tablespoons of honey and the third try, with 4 tablespoons went straight in the trash (a good idea for a dessert cornbread - without the mushrooms - for later, but too sweet for this version). I actually thought about and even opened the Lyle's Black Treacle (black treacle is molasses, by the way) but that really would have come out tasting like dessert.
Number four is spot on. I soaked the cornmeal for 20 minutes and that softened the coarse, stone ground cornmeal, added a bit more baking powder, reduced the baking soda a bit, left out the salt and added the Worcestershire sauce. Savory, sweet, a bit salty, light but not too much so and a great cornbread flavor.
Servings: 8 | Serving size: 1/8th pie
Cooking Time: 45 Minutes
This recipe can be multiplied by 2, 3, 4.
This recipe makes great leftovers. Multiplying this recipe is best done with multiple 10-inch iron skillets.
|1 ounce||dried porcini mushrooms|
|1 1/4 cup||coarse ground yellow cornmeal|
|1 1/2 cups||reduced-fat buttermilk|
|1/2 cup||brown rice flour|
|1 Tbsp||Worcestershire sauce|
|3 tsp||baking powder|
|1/4 tsp||baking soda|
|1 Tbsp||porcini and truffle oil|
Using a blender or spice grinder, blend the dried porcini into a fine dust.
Preheat the oven to 400°F.
Mix the porcini dust and cornmeal in a bowl and add the buttermilk. Mix well and let stand for 20 minutes.
Place the eggs, Worcestershire sauce and honey in a small bowl and whisk until frothy.
Place the brown rice flour, baking powder and baking soda in a small mixing bowl and blend with a fork.
Add the oil to 10-inch cast iron skillet and place the skillet in the oven.
Add the brown rice mixture and the wet ingredients to the cornmeal mixture and stir until well mixed.
Remove the pan from the oven and pour the hot oil into the batter and blend well.
Pour the batter into the hot skillet and place in the oven.
Bake the cornbread for 25 minutes.
Allow to cool in the skillet before slicing.
Serving size: 1/8th pie
|Calories 200||Calories from Fat 38|
|% Daily Value|
|Total Fat 4g||7%|
|Saturated Fat <1g||4%|
|Monounsaturated Fat 1g|
|Trans Fat 0g|
|Total Carbohydrates 37g||13%|
|Dietary Fiber 1g||8%|
|Vitamin A 2%||Vitamin C 2%|
|Calcium 11%||Iron 7%|
|Vitamin K 1 mcg||Potassium 246 mg|
|Magnesium 47 mg|