Friday, January 20, 2017

Bukovina Buckwheat Cornbread


A few years ago I posted this dialog-poem by Yekhiel Shraibman about language, memory, and an intriguing recipe for  corn and buckwheat shortbread cookies.  I needed some buckwheat quick bread to make the topping for the Yiddish Mormon Funeral Potatoes I hope to be making today, so I adapted the recipe, adding milk, yogurt, whole eggs and leavening to the corn and buckwheat mixture

Bukovina Buckwheat Cornbread
4 ounces butter
6 ounces (1 1/2 cups) buckwheat flour
6 ounces (1 1/2 cups) fine yellow cornmeal
1 1/2 teaspoons salt
2 tablespoons honey (more or less, to taste)
1/2 teaspoon baking soda
1 tablespoon baking powder
1/2 cup yogurt
1 cup milk
2 eggs

Heat the oven to 425F. Melt the butter in a nine-inch cast iron skillet or two smaller skillets.
combine the dry ingredients in a large bowl, and make a hole in the center.  Beat the eggs with the milk, yogurt and honey, and pour into the center of the mix. Fold gently to make a batter. Pour on the hot butter and stir to combine.  Pour immediately into the hot skillets and bake for 15 minutes.  Lower the heat to 375, and bake another 10 minutes or until a skewer inserted into the center comes out clean.

At this point I can tell you this bread is wonderful hot out of the oven with butter.  When I was putting this bread together, I was almost tempted to add some white flour, because I was nervous about working with buckwheat flour, with which I have limited experience.  I am glad I resisted.  This wheat-free, gluten-free bread is soft, light, and pleasantly crumbly, just as I hoped.

Don't miss

Coconut Cornbread
Vegan Gluten-Free Coconut Cornbread
Cornbread Stuffing or Dressing

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