Feast your eyes on Virginia Willis' vegetable cornbread |
NO KID HUNGRY
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RECIPE
OF THE
MONTH
Dear
John,
It's high summer, and corn is everywhere in your local grocery
stores and farmer's markets. This installment of Recipe of the Month
lets you make use of corn and other seasonal produce.
Vegetable Cornbead
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Chef Virginia Willis' Vegetable
Cornbread
Serves 8
The suggested vegetables here are just that, a gentle suggestion. Mix
it up depending on what's in season and it's a great use
of leftovers, too. This recipe will support about five cups of chopped
vegetables Any more and the batter doesn't hold together very
well, and any less, it's not really vegetable cornbread. Serve
this on it's own or as a side dish for a bowl of beans.
Ingredients:
*
2 tablespoons canola oil
*
2 cups yellow whole-grain cornmeal
*
1 teaspoon fine sea salt
*
1 teaspoon baking soda
*
6 fresh okra pods, stem ends trimmed,
very thinly sliced (about 1 cup)
*
1 red onion, chopped
*
Cut and scraped kernels from 2 ears of
fresh corn, cut from the cob (about 1 cup)
*
1 banana pepper, thinly sliced into
rings
*
1 jalapeo chile, thinly sliced into
rings
*
1 small red chile, such as bird's
eye or Thai, thinly sliced into rings
*
1/2 poblano chile, cored, seeded, and
chopped
*
2 cups low-fat buttermilk
*
1 large egg, lightly beaten
Method:
1.
Preheat the oven to 450F. Place the oil
in a large cast-iron skillet or ovenproof baking dish and heat in the
oven until the oil is piping hot, about 10 minutes.
2.
Meanwhile, in a bowl, combine the
cornmeal, salt, and baking soda. Add the okra, onion, corn, banana
pepper, and chiles and toss to coat. Set aside. In a large measuring
cup, combine the buttermilk and egg. Add the wet ingredients to the
dry and stir to combine.
3.
Remove the heated skillet from the
oven and pour the hot oil into the batter. Stir to combine, and then
pour the batter back into the hot skillet. Bake until golden brown,
about 35 minutes. Remove to a rack to cool slightly. Using a serrated
knife, slice into wedges and serve warm.
Permissions
Reprinted with permission from Lighten Up, Y'all by Virginia
Willis 2015. Published by Ten Speed Press, a division of Penguin
Random House, Inc. Photography 2015 by Angie Mosier. For more
information please visit www.virginiawillis.com.
About Virginia Willis
Georgia-born
French-trained Chef Virginia Willis has made chocolate
chip cookies with Dwayne "The Rock"
Johnson, foraged for berries in the Alaskan
wilderness, harvested capers in the shadow of a
smoldering volcano in Sicily, and hunted for truffles
in France. She was the celebrity chef at the Mansion
at Churchill Downs for the 143rd running of the
Virginia Kentucky Derby, has spoken at SXSW, and beguiled
Willis celebrities such as Bill Clinton, Morgan Freeman, and
Aretha Franklin with her cooking - but it all
started in her grandmother's country kitchen.
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