Breaking News Bar
posted: 5/27/2014 5:30 AM

Cumin-Dandelion Green Cornbread

hello
Success - Article sent! close
  • Dandelion greens can be used just like arugula or spinach in recipes for stew, lasagna and cornbread.

      Dandelion greens can be used just like arugula or spinach in recipes for stew, lasagna and cornbread.
    Associated Press

 

1 tablespoon olive oil

4 cups chopped fresh dandelion greens (about ½ bunch)

Order Reprint Print Article
 
Interested in reusing this article?
Custom reprints are a powerful and strategic way to share your article with customers, employees and prospects.
The YGS Group provides digital and printed reprint services for Daily Herald. Complete the form to the right and a reprint consultant will contact you to discuss how you can reuse this article.
Need more information about reprints? Visit our Reprints Section for more details.

Contact information ( * required )

Success - request sent close

1 teaspoon whole cumin seeds

½ teaspoon red pepper flakes

Juice of 1 lemon

1 cup all-purpose flour

1 cup cornmeal

2 teaspoons baking powder

½ teaspoon baking soda

¼ cup sugar

1 teaspoon salt

1⅓ cups milk

4 tablespoons (½ stick) butter, melted

2 large eggs

1 cup frozen or canned corn kernels

Heat the oven to 375 degrees. Place a 9-by-9-inch metal baking pan or 9-inch cast-iron skillet in the oven to heat.

Meanwhile, in another large skillet over medium-high, heat the oil. Add the dandelion greens, cumin and red pepper flakes. Saute until the stalks are tender and any extra liquid has evaporated, about 10 minutes. Drizzle the greens with the lemon juice, toss well, then set aside.

In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, sugar and salt.

In another bowl, whisk together the milk, butter and eggs. Mix the wet ingredients into the dry, stirring only enough to moisten the dry ingredients. Gently stir the dandelion greens and corn into the batter.

Remove the heated pan from the oven and coat with cooking spray. Spoon the batter into the pan and bake for 30-35 minutes, or until golden. Cool in the pan.

Serves eight.

Nutrition values per serving: 270 calories, 11 g fat (5 g saturated), 37 g carbohydrates, 3 g fiber, 7 g protein, 65 mg cholesterol, 520 mg sodium.

J.M. Hirsch, The Associated Press

Share this page
Comments ()
Guidelines: Keep it civil and on topic; no profanity, vulgarity, slurs or personal attacks. People who harass others or joke about tragedies will be blocked. If a comment violates these standards or our terms of service, click the X in the upper right corner of the comment box. To find our more, read our FAQ.
    help here