Bake in parchment lined pan; cool on rack
After cooling, cut in squares
Of course, this is hardly plain. It is wonderfully grainy with a slightly nutty flavour.
Put all the oil called for in the recipe into a cast iron frying pan. Put the pan in the oven while it is preheating. Once the rest of the ingredients are in a bowl, pour
|hot oil into barely mixed batter;||sprinkle cornmeal into hot oiled pan.|
Pour batter into pan and bake. Let cool on a rack and then flip the bread out onto a plate.
Cornbread on Plate
This cornbread is made with chickpea flour (aka besan) rather than wheat flour. The chickpea flour adds a nutty flavour to the bread.
This wonderful cornbread was adapted from a recipe in SUNDAYS AT MOOSEWOOD RESTAURANT - Simon&Schuster/Fireside 1990. If there is any bread leftover, it makes terrific Stovetop Dressing.
In the past, the crumb was quite dense. But this time it was soft and beautiful, but still with the lovely graininess from the cornmeal.
We were going to toast the bread on the barbecue before serving it but it was too beautiful.
We served the bread with Portuguese-style salt cod.
The next night, we did toast the rest of the loaf on the barbecue and dipped it into olive oil (those are fresh thyme leaves in the olive oil).
We don't know if it's simply because of practice that our bread is better or if it's because of this no-additive flour from B.C. we can now get. The only additives to the flour are the vitamins that are required by Canadian Law. Please see rogersfoods.com for more details.