Buckwheat Cornbread

Buckwheat Cornbread with Bacon & Padron Peppers

Based on this recipe for Buckwheat Cornbread from the Washington Post.

Ingredients:

  • 1 1/2 cups stone-ground yellow cornmeal
  • 1/2 cup stone-ground buckwheat flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 Tablespoon sugar
  • 1 small yellow onion, finely chopped (1/2 cup)
  • 1/2 Cup Chopped Padron Peppers
  • 2 large eggs, beaten
  • 1 3/4 cups low-fat buttermilk
  • 2 Tablespoons Butter
  • 1/4 Pound Bacon
  • METHOD:

    Preheat the oven to 450 degrees.

    Stir together the cornmeal, buckwheat flour, baking powder, baking soda, salt, sugar, onion, and peppers in a large mixing bowl until thoroughly combined.

    Combine the eggs and buttermilk in a medium mixing bowl. Melt butter and stir into the milk mixture.

    Cook the bacon in a hot 9″ cast iron skillet until crisp. Reserve crispy bacon and leave hot bacon grease in pan.

    Add bacon to cornmeal mixture. While the pan is heating, add the buttermilk mixture to the cornmeal mixture, stirring just until combined. Pour into the hot bacon grease containing skillet; a crust should form immediately. Cook for a minute on the stove top, then transfer to the oven and bake for 25 to 30 minutes, until a toothpick inserted into the center comes out clean. Allow the corn bread to rest for 10 minutes before serving.

    Mustard Ruminations

    Over the years I have always used Dijon mustard when making salad dressings, etc.

    I always assumed the fine grind of the mustard seeds would be the thing that helped with emulsion.

    The other day I was out of Dijon and instead used an old school whole grain mustard (Maille Old Style) when making a salad dressing.

    Weirdly, it worked as an even more efficient emulsifier than the usual finely ground Dijon.

    Seems to indicate that it isn’t the fine grind of the mustard, but some other factor which is aiding in emulsion of fats.