The Hot Flash DietTM recipe is great year-round. Buttermilk, with its “cool” thermal property according to Traditional Chinese Medicine, helps make this a “cooler” product. Made in a 10-inch cast iron skillet, this serves 8, but you can halve the recipe and use a 6-inch cast iron skillet, also with a bake time of 20-25 minutes , to serve 4 people.
2 cups fine-to-medium ground yellow corn meal
1 TBSP ground flax seed (opt.)
1 tsp baking powder
1 tsp baking soda
¾ to 1 tsp sea salt
¼ cup sugar (opt.)
2 cups buttermilk
2 eggs
2 TBSP avocado oil
½ cup corn kernels, fresh, defrosted if frozen or drained if canned (opt.) This may increase baking time by a few minutes.
Preheat the oven to 400°F with the greased cast iron skillet inside.
Mix the dry ingredients in a medium-sized bowl. In a separate bowl or large measuring cup, whisk the buttermilk, eggs, and oil together, then add the corn kernels if using. Stir into the cornmeal mixture until just blended.
Using a potholder, pull out the skillet, pour the batter into it (sizzle!) and put it back in the oven. Bake for 20-25 minutes, until the top is browned, and a toothpick comes out clean.
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