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 (or other) 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.

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

Cook the bacon in a hot 9″ cast iron skillet until crisp. Reserve crispy bacon and leave hot bacon grease in pan. Add onions and peppers to skillet and cook until softened. Add bacon back to skillet and allow mixture to cool slightly.

Combine the eggs and buttermilk in a medium mixing bowl.

Add the buttermilk mixture to the cornmeal mixture, stirring just until combined. Fold vegetable and bacon mixture into batter. 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.