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Cooked by: Chef / Health: Gluten Free / Last Modified: 3/24/2004 / Base: Gluten free / Number of Servings: 12 |
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Directions: Cal. 42, Carb. 6g, Protein 2g, Chol. 15mg, Fat 1g/28% Makes 12
servings.
1. Preheat the oven to 450 degrees (F).
2. In a medium-size bowl, combine the cornmeal, salt, and soda. In a
small bowl, beat together the buttermilk and egg. Combine the
buttermilk mixture with the cornmeal mixture with a few swift
strokes; do not over beat. Gently stir in the corn kernels.
3. Heat a 10-inch cast-iron skillet for 5 minutes in the oven. When
the skillet is hot, add the oil and swirl to cover the bottom. Spread
the sage leaves decoratively - to resemble sage leaves growing - in
the bottom of the skillet, with the faces of the leaves facing down.
Carefully spoon the batter into the pan, taking care not to disturb
the leaves. Bake for 10 minutes, or until a knife inserted into the
center comes out clean. Cool for 5 minutes in the pan. Place a rack
over the skillet, turn the skillet over, and invert the bread onto
the rack. Serve warm or at room temperature.
| Ingredients:
1 Cup(s) Coarsely ground cornmeal
1/2 Teaspoon(s) Salt
1/2 Teaspoon(s) Baking soda
1 Cup(s) Low-fat buttermilk
1 Egg
1 Cup(s) Thawed corn kernels
2 Teaspoon(s) Olive oil
18 Whole fresh sage leaves |
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