Corn Bread with Brown Butter, Spicy Red Pepper Jelly Glaze: Makes one pie sized bread
- 1 ear of fresh corn (about 3/4 cup-180ml), kernels sliced off the cob (use a serrated knife to do this)
- 1/3 cup of water
- 1T of butter
- 1 cup (120g) of flour
- 1 cup (160g) of corn flour
- 3T (35g)of brown sugar
- 2 1/2t of baking powder
- 1/2t salt
- 1/2 cup (120ml) of salted butter, melted (keep one tablespoon for coating the pan)
- 1/2 cup of vegetable or grape seed oil
- 1 1/3 cup (320ml) of evaporated milk
- 1T(15ml) of apple cider vinegar
- 2 large eggs
- 1 cup of grated hard cheese (cheddar or cheese of your choice)
Start by putting the evaporated milk (1 1/3 cup - 320ml) in a bowl and stir in the apple cider vinegar (1T - 15 ml). Let sit for 15 minutes. This will create a buttermilk.
Preheat the oven to 400°F (200°C). Place the cast iron skillet or pan in the oven to heat it.
In a medium bowl, with a whisk, combine the flour (1 cup - 120g), the corn flour (1 cup - 160g), the brown sugar (3T-35g), salt (1/2t) and baking powder (2 1/2t).
In a separate bowl, combine the eggs (2), melted butter (1/2 cup -120ml less 1T), oil (1/2 cup-120ml) and the buttermilk (1 1/3cup -320ml). Stir into the dry ingredients to just incorporate. Add the creamed corn and cheese (1 cup) and some freshly ground pepper. Stir to blend in.
Return to the oven for 2 minutes. Remove and allow to cool slightly - it is at its best when eaten warm.
I hope you enjoy!
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