In In the Press, Interviews

Amaranth Corn Flatbread with Cheddar

“Celebrated cookbook authors Leslie Cerier and Robin Asbell suggest great ways to cook with cornmeal—in all its guises.

Leslie Cerier, author of Gluten-Free Recipes for the Conscious Cook: A Seasonal, Vegetarian Cookbook, believes that everything goes with either yellow or white cornmeal and cooks and bakes with both interchangeably. That said, Cerier does confess to relying on visual appeal to help her choose one over the other. For instance, if she has kale and leeks or onions on hand, she’ll make cornmeal fritters with yellow cornmeal because of the ingredients’ contrasting colors. “It’s about novelty, versatility, and being playful,” she says.

Cerier recommends making corn fritters with white cornmeal, carrots, and butternut squash, and savory pancakes with white cornmeal and quinoa or brown teff flour because of the way the colors play off the white meal. She also especially enjoys sweet pancakes and waffles made with corn flour.”

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Have a great organic feast!


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