Cumin-Dandelion Green Cornbread

1 tablespoon olive oil

4 cups chopped fresh dandelion greens (about ½ bunch)

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