Olive Cornbread
A true Southerner wouldn’t dare cook cornbread in anything but cast iron. This moist olive-spiked cornbread pairs perfectly with the blackened catfish. If you don’t have buttermilk, add 1 Tbsp (15 mL) fresh lemon juice to 1 cup (250 mL) milk, stir, and let sit for 2 minutes.
1 1/4 cups (310 mL) coarsely ground yellow cornmeal
3/4 cup (180 mL) whole wheat pastry flour
2 Tbsp (30 mL) raw cane sugar
3/4 tsp (4 mL) salt
2 tsp (10 mL) baking powder
1/2 tsp (2 mL) baking soda
2 tsp (10 mL) fresh rosemary, chopped
2 large free-range eggs
1 cup (250 mL) buttermilk
1/4 cup (60 mL) plus 1 Tbsp (15 mL) extra-virgin olive oil, divided
3/4 cup (180 mL) Parmesan cheese, grated
1/2 cup (125 mL) pitted kalamata olives, coarsely chopped
Preheat oven to 425 F (220 C) and place 9 to 10 in (23 to 25 cm) cast iron skillet inside to heat for at least 15 minutes.
In large bowl, whisk together cornmeal, flour, sugar, salt, baking powder, baking soda, and rosemary. In separate bowl, lightly beat eggs and whisk in buttermilk and 1/4 cup (60 mL) olive oil. Add dry to wet ingredients and fold in cheese and olives.
Remove skillet from oven. Add remaining olive oil to skillet; swirl to coat bottom and sides. Spoon batter into hot skillet, place in oven, reduce temperature to 400 F (200 C) and bake until golden and a tester inserted into centre comes out clean, about 18 minutes.
Remove from oven and let cornbread cool in skillet for 5 minutes, then turn cornbread out onto cutting board. Cut into wedges and serve warm.
Serves 8.
Each serving contains:
297 calories; 10 g protein; 14 g total fat (4 g sat. fat, 0 g trans fat); 34 g carbohydrates; 3 g fibre; 463 mg sodium
source: "Heavy Metal", from alive #349, November 2011
Olive Cornbread
Matthew Kadey, MSc, RD, is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
