Sweet Corn Cornbread

SweetCornCornbread by thepatricianpalette.com; Mark Woolcott PhotographyA favorite restaurant of mine has the most wonderful cornbread, but they wouldn’t share the recipe.  So I took it upon myself to try to recreate their mounding crispy crust that looks to me like it came from a cornmeal volcano.   The cake is moist and dotted with sweetcorn, pineapple, and chunks of fire roasted chiles.  Sweet, crunchy, spicy and moist, all in the same bite…..

Sweet Corn Cornbread with Pineapple and Roasted Chiles

An original TPP Recipe – All rights reserved.

INGREDIENTS

1 cup corn meal

1 ½  cup flour

2 teaspoons baking powder

1/8 tsp baking soda

1 tsp salt

3 eggs

1 cup sugar

¼ cup melted butter

½ cup creamed corn (1/2 a can)

1 7 oz can diced, fire roasted green chiles, squeezed and drained of excess liquid

1 8 oz can crushed pineapple, squeezed and drained of excess liquid

(extract as much as 2/3 cup liquid total from the pineapple and chiles)

1 teaspoon butter

2 teaspoons sugar

METHOD

Preheat oven to 375º.  Set rack 8” from elements.

Sift together corn meal, flour, baking powder, soda, and salt.  Set aside.

On high speed with the paddle attachment, beat together the eggs and sugar until light and foamy, about 5 minutes. Continue blending and gradually add the melted butter.  Blend in creamed corn, strained chiles and pineapple.

Reduce paddle speed to low, and add the dry ingredients all at once. Blend just until smooth, about 30 seconds or less.  Don’t over mix.  The mixture will be moist and foamy, but be able to hold its shape.  Use a rubber spatula to fully incorporate the dry ingredients.  There shouldn’t be a puddle of batter.

Preheat an 8” cast iron skillet over low heat.  Melt butter till foamy and swirl to coat the bottom of the skillet.  Add the batter to the skillet allowing it to dome in the center. The melted butter will ooze up the sides. Sprinkle the sugar evenly over the top of the batter.  Transfer to the oven.  You may need a tray to catch any batter overflow.  Bake at 375º for 20 minutes.  Reduce temperature to 350º and bake for another 25 minutes. Batter will ideally slightly spill over sides of skillet.  Test for doneness by pressing the center.  It should be firm and the crust will slightly crack.

Serve warm in the skillet or allow to cool and then easily tilt the cornbread out.

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