Page 61 - #MyMustard Recipe Book
P. 61

2 tsp (10 mL) canola oil
3 cup (75 mL) honey
4 cup (60 mL) unsalted butter
14 cups (310 mL) cornmeal
1 cup (250 mL) all-purpose flour
4 tsp (20 mL) baking powder
2 tsp (10 mL) yellow mustard seed, plus more
for sprinkling
1 tsp (5 mL) dry mustard powder
2 tsp (2 mL) salt
2 cup (125 mL) shredded aged cheddar 2 Tbsp (30 mL) finely chopped fresh dill 1 large egg
14 cups (310 mL) whole milk
1. Preheat the oven to 350°F (180°C).
2. Grease a 9 x 5 x 3-inch (22 x 12.5 x 7.5 cm) loaf pan
with oil and line with parchment paper so the sides
3. In a small saucepan, melt the honey and butter over
medium-low heat. Remove from heat when completely
melted. Let cool for 10 minutes.
4. Combine the cornmeal, flour, baking powder, mustard
seed, mustard powder and salt in a large bowl.
5. Stir in the cheddar and dill.
6. In a medium bowl, whisk together the egg and milk,
then whisk in the butter mixture.
7. Pour this over the dry ingredients, just until combined. 8. Scrape the batter into the loaf pan, smoothing the top. 9. Sprinkle with some yellow mustard seed and bake for
about 40-45 minutes, until the cornbread is golden and when a toothpick inserted in the centre comes out clean.
10. Remove from the oven and place on a wire rack. Let cool for 20 minutes then remove from the loaf pan and let cool until it is just slightly warm before slicing.
Makes 10 slices
Can use chives instead of dill.
Can use Gruyére instead of cheddar.
nikitaskeeper Ribs rubbed and marinaded with #MyMustard (dry) and Caribbean Steak Steak spice plus a few other secret ingredients. My daughter's fave. After they are cooked of course ha ha @saskmustard
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