Coarse, stoneground cornmeal is a significant source of dietary fiber, which is important to healthy bowel function. Diets high in fiber have also been shown to help in weight loss and healthy weight maintenance.
1 ¼ cups yellow cornmeal (organic and stone ground, if possible)
1 ¼ cups unbleached white flour
d½ teaspoon salt
1 tablespoon baking powder
2 tablespoons brown sugar
1 ½ cups boiling water mixed with 2 tablespoons expeller-pressed canola oil, plus a little extra for oiling the skillet
To spice it up...for perfect cornbread with just the right amount of heat, add 3-4 tablespoons minced, jarred jalapeños and 2-3 thinly sliced green onions to the batter.
1. Heat oven to 425° F. Lightly oil a cast-iron skillet with a little canola oil. Heat it in the oven while you mix the cornbread batter.
2. In a large bowl stir together the cornmeal, flour, baking powder, brown sugar and salt.
3. Add the boiling water mixed with 2 tablespoons canola oil and stir to mix (along with jalapeños and green onions), but do not overbeat. Add additional hot water if necessary to make a light batter.
4. Spoon batter into the hot cast-iron skillet. Batter should sizzle when it contacts the skillet. Bake 30 minutes or until the cornbread is light brown on top and springs back to the touch.
5. Cut into wedges and serve.
Recipe courtesy of Dr. Andrew Weil's website, found here.