Broccoli Corn Bread
|Stone ground cornmeal||1 Cup (16 tbs) (Preferably Not Degerminated)|
|Unbleached all purpose flour||1 Cup (16 tbs)|
|Baking powder||1 Tablespoon|
|Milk||1 Cup (16 tbs)|
|Eggs/1/4 cup prepared egg substitute||1|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Frozen broccoli cuts||2 1⁄2 Cup (40 tbs), thawed (Uncooked)|
|Chopped onion||1⁄2 Cup (8 tbs) (1 Medium One)|
Preheat the oven to 400° F.
Sift the corn-meal, flour, baking powder, and salt into a large bowl.
In another bowl, beat the milk, egg, or egg substitute, and oil.
Put the butter in a 10-inch cast-iron frying pan over low heat until it is sizzling.
Pour the liquid mixture into the dry ingredients; stir just enough to blend.
Fold in the vegetables.
Spoon the batter into the hot pan.
Bake in the top third of the oven for 35 minutes, or until lightly browned on top and dry inside.