Saturday, February 5, 2011

Wood Stove Corn Bread

Corn bread with black bean soup
Today was a dreary day in Michigan - another 5 inches of snow.  I was in the mood for soup and bread. 

For some reason, corn bread and black bean soup resonated with me tonight.  I generally followed this recipe by Dianne from A Stove With a House Around It for the corn bread recipe.   Since the wood stove has been burning nonstop, I decided to prepare the corn bread baked on top of the wood heating stove.

2 c. yellow corn meal
1 1/4 c. plus 2 T. all-purpose flour
1 T. plus 1 t. baking powder
1/2 t. salt
1 cup cheddar cheese
4 large eggs, lightly beaten
2 c. buttermilk
1 T. jalapeno peppers, minced
5 T. unsalted butter, melted and cooled slightly
1 T. safflower or peanut oil, for oiling skillet

Preheat the wood stove/oven to 425 degrees Fahrenheit.  Place the skillet in the oven or preheat a Dutch oven on top of the woodstove. This is what makes the wonderful brown crust.

In a large bowl, whisk together the cornmeal, flour, baking powder and salt.

Whisk the eggs into the buttermilk, then add the cheese and peppers.

Pour the buttermilk mixture into the dry ingredients.

Using a rubber spatula, stir gently to combine.

Stir in the melted butter.

Carefully remove the lid from the Dutch Oven or the skillet from the oven. Using a paper towel carefully oil the skillet with the safflower or peanut oil.  Pour the corn bread batter into the skillet/Dutch Oven, return the lid if using a wood stove, and enjoy the wonderful sizzling.

Bake for 50 minutes (25 in the oven) or until the top is brown, the center is firm and a knife or skewer inserted into the center comes out clean.

40 minutes on top of the wood burning stove

Remove the corn bread from the stove/oven and let it sit in the pan/skillet for 8-10 minutes to cool slightly before cutting and serving.

Black bean soup
I served the corn bread with an easy black bean soup.  Since my cornbread was "cooked" on a wood stove in a Dutch oven, the top didn't get as pretty as it would have in the oven....but it was wonderfully light and fluffy.

Black Bean Soup
2 15-ounce cans black beans, drained and rinsed
1 cup salsa
1 cup water

In a blender container, combine 3/4 of the of the rinsed black beans, salsa and water.  Pour into a pan and add the remaining black beans.  Simmer on the stove for 20 minutes or so until combined.  Taste and season with salt and pepper.

black bean soup with corn bread
 The combination of cornbread and soup was fantastic....I couldn't stop picking at it.  And I'm NOT calculating Weight Watcher Points -  I don't even want to know!


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