Parmesan Cornbread from Lighter, Quicker, Better: Cooking for the Way We Eat Today by Richard Sax an
Like traditional Southern cornbread, this batter is baked in a hot cast-iron skillet. Parmesan cheese adds a new dimension. This is good any time of day— breakfast, brunch, or dinner.
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Cooking tools:
- Cast iron skillet
- Cake pan
- Oven
- Sifter
- Mixing bowl
- Whisk
Ingredients
- 2 tablespoons grated parmesan cheese
- 1 cup lowfat yogurt
- ⅛ teaspoon cayenne
- 1 large egg
- ½ cup cold water
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 tablespoon sugar
- 1 teaspoon salt
- 1½ teaspoons unsalted butter
- 1 tablespoon vegetable oil
- ½ cup unbleached (all-purpose) flour
- 1½ cups cornmeal, preferably stoneground
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