2 tb Sesame seeds
1 c Yellow cornmeal;
-stone-ground
; preferably
1/2 c Unbleached white flour
1/2 c Whole wheat pastry flour
1 tb Baking powder
1/2 ts Salt
1 1/4 c Grated reduced-fat. hot
-pepper Jack
; cheese
2 lg Eggs
1 c 2% lowfat milk
4 tb Butter
1 tb Maple syrup
1. Place sesame seeds in a dry 10-inch skillet over medium heat.
Toast, shaking skillet until golden. Pour seeds into a large mixing
bowl and set skillet aside. 2. To sesame seeds in bowl, add cornmeal,
flours, baking powder, and salt. Stir in cheese. Make a well in the
center 3. In a 4-cup measure or medium bowl, whisk together eggs,
milk, and maple syrup. In the skillet, melt butter over medium heat.
Remove skillet from heat, and add 3 tablespoons of the melted butter
to egg mixture. Pout mixture into well of the dry ingredients. Stir
just until evenly moistened. 4. Place skillet back on medium heat.
Pour batter into warmed skillet with remaining butter in it. Cover
tightly and cook over low heat for 25 to 35 minutes, or until firm on
top and sides ate browned; a cake tester inserted into the center
should come out clean. (Don’t peek before 20 minutes. Serve hot
directly from the pan, cut into wedges.
Makes 1 round bread. 12 wedges
MC_Busted by Karen C. Greenlee
Yields
12 servings