A Healthy(ish) Brunch
Brunch just might be my favorite meal. I will look for any excuse to throw a brunch get together at my house. But it’s easy for baked brunch goods to get really sweet and sugary. So this last weekend I opted for some lighter fare.
The raspberry-basil sauce was the inspiration for the dish. I was eating raspberries, and looking at basil, then thought, “These would taste really good together. What can I put this on top of?” And even though I’ve never made any, cornbread popped into my mind. So I made my first batch ever, from scratch, of cast iron skillet cornbread. My bread was based on this recipe from TheKitchn.
I’m really digging cutting the kernels off the ear myself. The fresh corn tastes SOOOO good, and is very useful raw (in salads, salsas, etc).
This all came together in under 20 minutes. Then while the cornbread was baking, I prepared my baked egg dishes. Sadly I forgot to take after pictures because we chowed down as soon as they came out of the oven. For the baked egg dishes I saute any veggies/meat that will go in. That goes at the bottom of the ramekin. Then I add a tablespoon of cream or milk substitute, toss the egg on top, and bake at 350 for 10-20 minutes depending on ingredients and how done you like your yolk.
For this week’s egg dish I used green tomatoes and fresh chives from my garden.
For my raspberry-basil sauce I mashed some fresh berries with a touch of sugar, then cooked it down on the stove with added water, adding fresh basil and lemon juice in near the end. It was fabulous.
Cast Iron Skillet Cornbread (based on this recipe from TheKitchn)
- 1 1/4 cups yellow cornmeal
- 3/4 cup all-purpose flour
- 4 teaspoons baking powder
- 1 tablespoon sugar
- 1 teaspoon coarse salt
- 1/8 teaspoon coarsely ground black pepper
- 2 large eggs
- 1 can creamed corn
- 1/4 cup plus 2 tablespoons flavorless vegetable oil
- 1 cup fresh corn kernels (from 2 ears)
Preheat the oven to 400°F. Place your skillet (mine was 10 inches) on the stove on low, to warm it u,p while you mix the ingredients. In one bowl mix all dry ingredients and use a whisk to blend well. In the second bowl mix wet ingredients thoroughly, then add corn and mix. Carefully pour the wet mixture into the dry bowl. Carefully fold with your spatula until everything is just mixed. Add 2 tablespoons oil to the warmed skillet and swirl around to coat. Slowly pour your mixture into the pan. It will sizzle a bit while you use your spatula to spread it evenly (the oil should push up and coat the sides). Place the whole shebang into the oven and bake for 25 minutes, or until the top is golden and the edges have pulled away from the sides of the skillet.
Be careful when removing the VERY HOT skillet and cornbread.
The cornbread is nice and tasty, slightly filling and WAY LESS SWEET than most brunch fare.
What’s your favorite brunch dish?