Cornbread

Taken from the Rebar Modern Food cookbook. Rebar is a vegetarian restaurant in Vancouver, CAN. This is a great light cornbread and goes well with savory foods for dinner, or with honey for breakfast.

1 c cornmeal
1/2 c unbleached flour
1/2 c whole wheat flour (I use pastry)
2 tbsp brown sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt

1 c buttermilk
2 eggs, lightly beaten
5 tbsp melted butter

Preheat oven to 400. Combine all dry ingredients in a medium sized bowl. In a smaller bowl, whisk together the remaining ingredients.

Add the wet mix to the dry mix and fold them together until just blended. Pour the batter into a buttered 9 x 9" baking pan and bake for 20-25 minutes, or until an inserted toothpick comes out clean.

Currant Scones

Mix together in large bowl:
1 c whole wheat pastry flour
1 1/2 c white flour
1/2 c sugar
2 tsp cornstarch
1 tbsp baking powder
1/2 tsp salt
1/2 tsp freshly ground nutmeg (you can use pre-ground, but it will give the scones a slightly different flavor)

Cut in 1/2 cup (1 stick) butter with a pastry cutter, 2 knives, or your fingers.

Mix in 1/2 c or more of currants, raisins, berries, etc. Can be fresh, frozen or dried.

Add 1 c milk and stir until dough forms a ball. Divide into two balls, press into large circles on a greased cookie sheet. Cut each circle into 6 wedges. Bake at 375 for 20-25 minutes.