Thursday, February 7, 2008
Lentil/Cannellini Bean Stew and Cornbread
This is a variation of the Wheat Berry Stew, using Moong Dal instead of wheat berries. This is such a great hearty dish, especially on a cold winter day. It has become one of my favorite suppers. With it, we had cornbread baked in a cast iron pan.
1 cup flour (I used 1/2 whole wheat, 1/2 white)
1 cup cornmeal
1 T. baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 large egg
1 1/2 cups buttermilk (put lemon juice in cup, fill with milk)
4 tablespoons butter, melted and cooled
1 tablespoon sugar
3/4 cup frozen whole corn kernels
Preheat oven to 400º F.
In a mixing bowl, combine all ingredients.
Spray cast iron fry pan with cooking spray.
Add batter and bake 15-20 minutes.
Top with butter.
This tastes just as good as it looks!