Director of our new Yoga Nidra Program, Steve Wolf, shares one of his favorite recipes

Classic Cornbread  

I highly recommend baking this in an oiled cast iron skillet or pan, but a muffin tin works nicely too (but you’ll need to reduce cooking time slightly).I also play with the recipe by adding nuts, sunflower seeds, cooked or canned corn and various fruits such as frozen or fresh blueberries.  When adding fruits, reduce the amount of liquid from the recipe below.  We still prefer warmed maple syrup on top of the finished product, but sometime I’ll use fruit and yoghurt as a topping.

Preheat oven to 425 degrees.

Mix the following together:

o   1 ¼ cups cornmeal. (I like the blue cornmeal if available.)

o   ¾ cup whole wheat, or all purpose flour

o   A couple of tablespoons of sugar.  Try brown sugar or honey, but reduce liquids if using honey.  (I often leave the sugar out, especially if I eat it with maple syrup.)

o   2 teaspoons of baking powder

o   ½ teaspoon baking soda

o   Salt to taste; about a half teaspoon

  •         In another bowl, combine the following:

o   1 1/3 cups of milk, buttermilk mixture.  Half & Half, regular milk, or slightly spoiled milk works also.

o   2 large eggs, or three small eggs.

 

Directions

Mix the wet and dry bowl ingredients together and stir in 2-3 tablespoons of healthy oil.  Pour the mixture into your oiled skillet and smooth it around to make it even.

Bake in the oven and test with a toothpick in the center after around 20 minutes.  When the toothpick comes out clean, it’s done.  Enjoy while hot.