Recipes for Steam Cooking

breads

139

CORNBREAD

INGREDIENTS

1 onion

2 sprigs rosemary

1 – 2 red chili peppers

2 cups cornmeal

2 tbsp. our

1 tsp. baking powder

1 tsp. salt

1 cup buttermilk

2 eggs

½ cup grated parmesan

1½ tbsp. melted claried butter

SETTINGS

STEAM CONV, 325°F

30 – 40 minutes

Springform Cake Pan on Wire Rack

Peel and nely dice the onion. Remove the needles from the rosemary and chop nely. Cut

the chili pepper in half, remove the seeds and cut into small pieces.

Mix the cornmeal, our, baking powder and salt in a bowl. Mix the buttermilk and eggs

together and add to the bowl. Add the diced onion, rosemary, chili and Parmesan.

Stir all ingredients well. Grease the cake pan and mix the rest of the claried butter into the

batter. Place the batter into the cake pan.

Bake the cornbread as indicated until the surface is golden brown.

COOK’S TIPS:

This bread also tastes excellent toasted.

9” springform cake pan serves 6