Cornbread With Green Bean Salad
Cornbread
2 Cups whole what pastry flour
1 Cup yellow cornmeal
21/2 Teaspoons baking powder
Generous pinch of sea salt
1/2 Teaspoon of ground cinnamon
1/2 Cup extra-virgin olive oil
2 Tablespoons brown rice syrup
2/3 to 1 Cup plain soy milk
1/2 Cup fresh or frozen corn kernels
Green Bean Salad
About 1 tablespoon extra-virgin olive oil
3 to 4 Shallots, cut into thin slices
2 Cloves fresh garlic, minced
Sea salt
1 Small carrot, cut into fine matchstick pieces
Grated zest of one lemon
2 to 3 Cups green beans, tips trimmed, left whole
Balsamic vinegar
To make the cornbread: Preheat oven to 350’F and lightly oil and flour a 9-inch-square glass baking dish. Combine the flour, cornmeal, baking powder, salt and cinnamon in a mixing bowl. Whisk to impart air into the mixture. Stir in the oil and rice syrup. Slowly add the soy milk, mixing to create a smooth, spoonable batter. Fold in the corn. Spoon the batter evenly into the prepared dish and bake for 35 minutes, until the center springs back to the touch. Remove from oven and set aside to cool before slicing.
To make the salad: Combine the oil, shallots and garlic in a saute pan and place over medium heat. When the shallots begin to sizzle, add a pinch of salt and saute until shallots are just limp, about 1 minute. Add the carrot, lemon zest and a pinch of salt and saute for 1 minute. Stir in the green beans, cover and reduce the heat to low. Cook until beans are bright green and crisp-tender, about 4 minutes. Remove from the heat, sprinkle lightly with vinegar and stir gently to combine.
To serve, Cut the cornbread into 8 pieces. Reserve 4 for another use and place the remaining pieces on individual salad plates. Mound the green bean salad over the top of the cornbread and serve hot.
–I used a 9 by 13 -inch pan for the cornbread and it turned out fine .
This recipe is printed with permission from Christina Pirello