Here is something I came up with this summer but am now, finally, getting around to posting.  I have tons of recipes I just haven't gotten around to posting, so I am hoping to get back on track soon.   This idea came from wanting to have some sort of Asian corn bread to go with my braised hoison duck legs.   I thought of edamame "corn bread".  A little to my surprise everyone really loved this bread and thought it was great.  Bread with a little protein.  You could easily make this a healthy edamame bread with omitting the sugar and substituting different flours if you can't have gluten.  With the addition of jalapeno and herbs it really was a well rounded flavored bread, great for an Asian style dish with an american twist.


1 1/2 cup ap flour

1 1/2 cup corn meal

2 Tbsp baking powder

1 stick of butter melted

20 oz of shelled edamame beans boiled and cooled

1 large jalapeno or 2 small sliced with seeds

1/3 cup of each fresh basil, mint, and cilantro leaves

1 cup of sugar

2 cups milk

2 eggs

1 tbsp koshar salt

2 tbsp of white sesame seeds

Preheat oven to 350 degrees

In a mixing bowl combine flour, corn meal, baking powder, sugar, and salt and mix well.   In a small pot of salted water boil the shelled edamame beans for about 6 minutes or until tender.  Shock the beans in a ice bath to stop the cooking.  In a food processor add the edamame beans and pulse until you have a coarse grind edamame.  I wanted to feel some of the edamame in the bread so I didn't make it too smooth of a puree.  In a blender add the milk, eggs, jalapeno, basil, mint, cilantro, and another pinch of salt.  Puree until smooth and green.  Add the melted butter to the milk mixture.  Mix the wet ingredients with the dry ingredients until incorporated.  Fold in the edamame puree.  You should be left with a corn bread like batter.

Spray or grease a rectangular baking dish or in my case a small square one and a few of the small personalized cast iron skillets.  Fill the dishes with the batter and sprinkle with sesame seeds.  Place in the oven to bake for about 15 minutes or until a toothpick comes out clean.  Serve with braised duck leg and bok choy!