Ultimate Cornbread

Ultimate Cornbread

Officially, it is the time of year for parties, potlucks, family gatherings, and anything in-between. Fall is the time of year that I love most, mainly because all of the festivities gives me an excuse to cook – as if I needed one. For most cooks, the love of cooking comes from sharing your finished dish with others.

But with all of the doing and making everyone gets a bit tired, which is where quick and easy recipes come into play. A home cook can never have too many delicious quick recipes, the kind you lean towards when in a pinch or too busy to really put work into a dish.

A homemade batch of cornbread can easily fill in the gaps for any potluck or gathering. For me, the problem is that making perfect cornbread is not something I have mastered – until I came up with this recipe.

There are many schools of thought on cornbread; some like is sweet, some like it course, some like it filled with things, etc. Personally, I love the sweet version that comes straight from a box. I grew up eating sweet skillet cornbread, so anything short of what I grew up with was was never good enough.

Until this recipe, I did not know out how to make sweet cornbread that stayed together when sliced. And because everyone has their own preference in cornbread, I wanted to include as much in one recipe as possible…creating the ultimate cornbread.

My version uses honey as one of the sweeteners along with fresh sweet corn on the cob stirred right in. To balance everything out, fresh jalapenos are added for a little heat. Finally, smoked cheddar cheese is grated over the top to add a final layer of umami. As the cornbread cooks, the cheese becomes bubbly and browns on the top of the bread.

The best part, the dish takes only 15-20 minutes to mix together and bake – perfect for anyone in a pinch or just plain overworked.

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Ultimate Cornbread

Ultimate Cornbread

Ingredients

  • 1 Stick of Unsalted Butter, Melted
  • 1 Cup of Cornmeal
  • 1 Cup of All Propose Flour
  • 1 Egg
  • 1/4 Cup of Honey
  • 1/4 Cup of Sugar
  • 1/2 Teaspoon of Salt
  • 2/3 Cup of Milk
  • 3 Teaspoons of Baking Powder
  • 1 Jalapeno, seeded and diced
  • 1 Corn on the Cob, kernels removed from the cob
  • 4 Ounces of Smoked Mild Cheddar, grated

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit.
  2. Prepare a medium cast-iron skillet or 9x9 pan by greasing it.
  3. In a mixing bowl, stir together all of your ingredients except for your cheese. Mix until fully combined.
  4. Pour the batter into your prepared pan.
  5. Sprinkle the grated cheese over the top of your batter.
  6. Bake the cornbread, on the middle rack, for 15 minutes.
  7. Slice and serve warm.
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https://epicuropedia.com/2018/11/06/ultimate-cornbread/

 

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Truffle + Black Pepper Brioche

Truffle + Black Pepper Brioche

Warm, tender, melty, buttery…what taste better than fresh baked bread still warm from the oven? The aroma alone that fills your home as you bake is amazing.

When it comes to cooking, baking has always been my strong suit. The precision comes easy, which is difficulty for many. What has not come easy, in my baking journey, is making homemade yeast risen bread. Yeast is one extremely finicky and easy to kill. I have read and watched countless lessons on how to bake your own bread, so I hope I can share a few tips with you so you can skip the years of struggling I endured to get yeast right.

If you’re not a baker or good at making bread, brioche is a great place to start. The recipe is almost foolproof, mainly because a lot of the work is done overnight in the fridge.

With my exuberant attempts to make bread I have learned that letting the dough rise at room temperature for twice as long does the trick. Not only does it enhance the flavor of the bread, but you do not risk killing the yeast by adding heat. I also don’t use warm liquids, again to avoid destroying the temperamental yeast. Room temperature will stills activate your yeast. Finally, make sure to place your salt on the opposite end of your yeast in your mixing bowl.

Making your own starter deepens the flavor of the bread. A starter is extremely simple to make, and it only adds a bit more preparation time to your recipe.

This recipe is extremely adaptable, you can make it into rolls, a loaf, or baguette; you can also interchange the featured addition. Cheese, dried fruit, or anything you could imagine would be delicious in this versatile bread.

This bread takes about 2 days to make.

Brioche Starter:

Ingredients:

  • 2 Tablespoons of Room Temperature Water
  • 1 Tablespoon of Sugar
  • 1/4 Teaspoon of Instant Yeast
  • 1/2 Cup of Unbleached Bread Flour
  • 1 Large Egg

Directions:

  1. In a small bowl combine all of the ingredients, mix until fully combined.
  2. Cover the bowl with plastic wrap and let sit on the counter for at least one day, but no more than two days.

Dough:

Ingredients:

  • 1 Cup Plus 1 1/2 Tablespoons of Bread Flour
  • 2 Tablespoons of Sugar
  • 1 1/4 Teaspoons of Instant Yeast
  • 1/2 Teaspoon of Salt
  • 2 Large Eggs at Room Temperature
  • 8 Tablespoons of Very Soft Unsalted Butter
  • 2/3 Teaspoon of Truffles in Oil
  • 1 Teaspoon of Cracked Black Pepper
  • Egg Glaze, 1 Egg Mixed with 1 Teaspoon of Milk

Directions:

1. In a small bowl, whisk the flour with the sugar and yeast, last whisk in the salt.

2. Sprinkle this mixture on top of the starter. Cover it tightly with plastic wrap and let it stand for 1 1/2 to 2 hours at room temperature.

3. In your stand mixer, add in the mixture you let rise for two hours.

4. Add two eggs and mix with the dough hook on low for about 1 minute. Raise the speed to medium and beat for 2 minutes. Scrape the sides of the bowl with an oiled spatula and continue beating for about 5 minutes longer or until the dough is smooth and shiny but very soft and sticky.

5. Add the pepper and truffles, then the butter by the tablespoon, waiting until each addition is almost completely absorbed before adding the next tablespoon, beating until all the butter is incorporated. The dough will be very soft, elastic, and sticky.

4. Using an oiled spatula scrape the dough into a large greased bowl, and lightly oil the top of the dough.

5. Cover at let rise for at least 1 1/2 -2 hours, or until the dough doubles in size.

5. Refrigerate the dough for at least 10 hours, allowing it to continue to rise in the fridge.

7. Remove the dough from the refrigerator and gently press it down to deflate it. Cut the dough into 8 pieces, and with floured hands kneed and shape into balls.

8. Grease your desired pan for baking, and arrange your dough balls within. Lightly cover with oiled plastic wrap and let rise for at least one hour or until doubled in size. Preheat the oven to 425°F 1 hour before baking.

9. Lightly beat together the egg yolk and milk, then brush the top of the brioche.

10. Bake for 20 to 30 minutes, or until a skewer inserted comes out clean.