Author Description

You know corn. The other whole grain. The one with no gluten that people eat as if it is only a vegetable. Sure, most people have had the savory experience of a well-baked piece of cornbread, but how many have savored the flavor of a sweet cornmeal gem? If you have a bag of cornmeal stalking somewhere there in the back of your pantry, this book will show you how to keep that bag handy, right on the front of the shelf. The title does state “Cast Iron,” but you can make these gems in most other baking pans too. A cast iron pan, however, gives you the best flavor and crisp crust. Simple ingredients and a choice of sweeteners give you plenty of options here. Take a break from all-purpose wheat flour, and experience how cornmeal can expand your baking repertoire into a new and refreshing direction.