Spinach and dried cherries are two of my favorite things. This salad is hearty enough for dinner and so easy to toss together after work.
This is like no cornbread you have tasted. Its rich and savory, not sweet, so goes great with almost anything.
What you need
1 cup all-purpose flour
1 cup yellow cornmeal
1 tablespoon coconut sugar
1 teaspoon baking powder
1 teaspoons baking soda
1/2 teaspoon table salt
1 large egg, lightly beaten
1 ½ cups buttermilk
1 tablespoon Tessemae’s Slow Roasted Garlic
2 tablespoons Tessemae’s Zesty Ranch Dressing
1 tablespoon butter or oil
What to do
Place a medium (about 10- inch) cast iron or non-stick skillet in your oven, while it preheats to 450F.
Whisk flour, cornmeal, sugar, baking powder, baking soda, and salt together in a bowl. In another bowl, whisk together the egg, buttermilk, Roasted Chopped Garlic and Zesty Ranch. Stir the wet ingredients into the dry ones, mixing until just combined.
Take the hot pan out of the oven and brush with about a tablespoon of butter or oil. Pour in the batter and bake until a toothpick inserted in the center comes out clean, about 15 minutes. Serve warm, with more Zesty Ranch.
Makes: 1 pan/ about 12 servings
This is a great salad for a light fall lunch. Lose the cheese, and it's vegan. Add some chicken, and it's my kind of dinner.
We're very proud that many Tessemae's product have been certified kosher. Like many other products in the natural and organic foods realm, we chose EarthKosher as our certifying agent. Since EarthKosher is a smaller organization, we wanted to share some information about it.