This is a very light dish which has a lovely flavour and is really useful for lunches or for dinner accompaniments. I often serve this with a salad and some meat, or just toss in some roasted veges and eat it for dinner.
- 1 cup fine ground cornmeal
- 1/2 tsp baking soda
- 1 tsp salt
- 1 egg
- 1/2 cup yoghurt – plain is best, but fruit will work fine
- 1/2 milk
- 1 tsp finely chopped rosemary
- Additional 1/2 cup milk
Heat a cast iron frypan in an oven at 180 deg C.
Combine cornmeal, baking soda and salt in a bowl. In a second bowl, mix egg, rosemary, yoghurt and milk.
Combine all ingredients and only mix until just blended.
Pour 2 tsp oil into the hot frypan and swirl around. Pour the batter into the frypan a few spoonfuls at a time.
Bake in the oven for 10-15 minutes or until golden.
Chop some mushrooms, capisicum, courgette, egg plant and roast in the pan while it is heating up. Pour the batter over it for a healthy, light dinner or lunch.
Add 1 tbsp sugar, dried fruit, cinnamon and 1tsp vanilla to the mix. Do not put rosemary in. Use fruit yoghurt if possible. Makes a sweet fruity breakfast or brunch snack which can be served with butter, or maple syrup and whipped cream.