CRUNCHY MAPLE CORNBREAD

Michael Nelson uses Bob’s Red Mill Medium Grind StoneGround Cornmeal, which includes the bran and the germ, adding flavour, texture and nutrition. He finds the medium grind just a bit too gritty (and the fine too fine), so he whirls it in his spice (or coffee) grinder for about 10 seconds “to make it still gritty, but finer.”

“I’ve found it at Metro, Herb & Spice (on Bank Street), Kardish and the Mid-East Food Centre on Belfast. I’m pretty sure Loblaw’s normally carries it and I’ve also found it at Bulk Barn. In the larger grocery stores, it’s sometimes in the health-food section and sometimes with flour and grains.” Makes: one 10-inch (25-cm) skillet Preparation time: about 45 minutes (but 25 of it baking time) 1 cup (250 mL) all-purpose flour 1 cup (250 mL) stone-ground cornmeal (see note above) 1 tbsp (15 mL) baking powder Pinch salt 1 egg 1/2 tsp (2.5 mL) baking soda 1 tbsp (15 mL) sugar ¼ cup (60 mL) maple syrup ¼ cup (60 mL) corn oil or other vegetable oil ( just not olive oil) 1 cup (250 mL) buttermilk 1 tbsp (15 mL) oil (again, not olive oil)

1.  You will need two bowls and a 10-inch (25-cm) cast-iron pan. Preheat the oven to 375 F (190 C).

2.  Mix together the flour, cornmeal, baking powder and salt in one bowl.

3.  In second bowl, whisk together the egg, baking soda, sugar, syrup and ¼ cup (60 mL) oil, then whisk in the buttermilk.

4.  Put the tablespoon (15 mL) of oil in the pan, using it to coat a thin skim on the sides and bottom of the pan, and put it in the preheated oven for 7 to 10 minutes. If the pan is not well seasoned, rub a teaspoon of cornmeal on the bottom and sides of the oiled pan.

5.  Pour the contents of the wet bowl into the dry bowl. Don’t try to make it smooth — just make certain that the ingredients are combined.

6.  Using oven mitts, take the (very) hot pan out of the oven and pour the mixture into it. It will self-level about as much as it needs to — no requirement for perfection here. Bake for 20-25 or until golden and the sides are coming away from the sides of the pan a bit.

7.  Remove from the oven, run a knife around the edges, turn onto a plate, then flip over onto the serving platter. Serve warm.