Prep 15 mins
Cook 35 mins
This is from the Grit Cookbook, featuring recipes from a famous vegetarian restaurant in Athens, Georgia. They slice through the center of each square and toast it, or butter and brown it in the skillet. You can add other veggies for additional color -- such as half a cup of chopped green onions!
- 2 cups yellow cornmeal
- 2 cups all-purpose flour
- 1 tablespoon baking powder, plus
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 large eggs
- 2 1⁄2 cups buttermilk
- 6 tablespoons melted butter
- 1⁄2 cup shredded carrot
- 1⁄2 cup shredded red cabbage
- 1 cup corn (fresh cooked or frozen)
- 1⁄2 cup shredded mild cheddar cheese
- Preheat oven to 425 degrees.
- Grease a 9 x 13-inch metal baking pan (I have also successfully used a muffin tin which worked great).
- Whisk together cornmeal, flour, baking powder, baking soda, sugar and salt in a large mixing bowl. Beat together eggs, buttermilk and melted butter and add to cornmeal mixture, stirring just until blended. Add vegetables and cheese and stir just until combined.
- Spread evenly in prepared pan and bake for 35 minutes or until a knife or toothpick inserted in the center comes out clean.
- Cool for 15 minutes in pan on a wire rack, and cut into squares.
It was a little crumbly but that may have been due to the fact that I used buttermilk fresh from making butter rather than store bought (store bought is a lot thicker). Another egg would have taken care of it. Great taste and a very interesting look.