Friday, December 2, 2011

Pan Cornbread and Lentils--Stack

My original idea was to make lentil cakes but I was getting too hungry to let the mixture cool enough to form patties and then cook.  Some other day.  But this turned out awesome all the same, so here you go!

I'm a HUGE fan of cornbread.  There's something about the gritty texture of cornmeal that just makes me so happy.  If cornmeal had a page on facebook, I'd like it.  Hm... now I wonder how many ingredients have pages... not that I need any more distractions today!

Two-part recipe since it's both the Pan Cornbread and the Lentils, but since they are made at the same time, I'll just list them all at once.

2 hefty servings, but really it could be 4 if you just make more [smaller] cornbread out of the batter and quarter the lentils.

1 cup dried lentils
2.5 cups water
2 tsp each dried oregano and thyme
A couple of bay leaves that you should remove before smooshing
4 garlic cloves, chopped
1/2 cup Unbelievable BBQ Sauce or any tomato sauce would do fine
1/4 cup AP flour
and then...
2/3 cup AP flour
2/3 cup cornmeal
2 TBS vegetable oil
1/4 tsp salt
1/2 tsp baking soda
1/2c milk, more or less

1. Bring the lentils and water to a boil.  Add in the bay leaves (hold the other herbs til later) and simmer about 15-20 minutes.  You may need to add more water partway through if it's being absorbed and the lentils are still firm.

2. Meanwhile, mix the 2/3 cup flour with the cornmeal, baking soda and salt.  Add the oil and mix well.

3. Add the milk and mix until a goopy batter forms.  You may need to add more milk to achieve the right consistency.  Hopefully the picture below will give you a good idea... 

4. Heat a frying pan and drizzle a little oil.  Drop by spoonfuls onto the hot pan and sizzle each side til golden brown, about 3 minutes max. 
Flip and cook the other side. 

5. Set the pan cornbread aside and get the lentils ready.  Remove the bay leaves and add the dried herbs.  Smoosh them with a potato masher til pretty well incorporated. 

6. Add the garlic and smoosh some more. 

7. Mix in the BBQ sauce and flour...
...and stir really well...

8. Stack away!  Layer one cornbread patty, top with some lentil goop and then top with other piece of cornbread!

As you see, I topped with roasted cashews.  I can't get enough cashews.  They're totally optional, but totally recommended.

I still want to remake this with more patience and start earlier so I have time to make lentil patties. I think it would stack together awesomely, but this will due in a pinch! 
Yum! Messy and delicious!

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