The Lemon Garlic gives these fresh green beans a kick, and the almond add the savory nuttiness.

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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

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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.

 

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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.

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We've been recommending this recipe to our customers since the dawn of time. Actually, since we released Sesame Ginger. 

 

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