Posts Tagged ‘Cornbread’

Grilled Cornbread Pudding A.K.A Corn in May: A Cautionary Tale

It was our Memorial Day BBQ. We thought we should grill some corn. It looked so tempting at the grocery store. Besides, it’s almost corn season and next month the early varieties will ripen locally. And really now, how bad could it be? Well, it was really that bad. Starchy and tough and we should have waited until July when we could purchase from our local farms. So instead of just chucking it all to the chickens, we thought we’d repurpose it in a corn bread with a pudding-like texture. And while it was quite tasty,  yes, it would taste better with in-season corn.

  • 2 eggs
  • 12 oz. plain yogurt, homemade or store bought
  • 1 Tbsp honey
  • 2 Tbsp melted butter or olive oil plus 1 Tbsp butter for skillet
  • 2 cups corn kernels cut from grilled corn
  • 1 cup cornmeal
  • 2 tsp baking powder
  • 1 tsp baking soda

Preheat the oven or grill to 350F. Set a cast iron skillet on the grill or one the stovetop on low and melt 1 Tbsp butter. Whisk together the eggs, yogurt, honey, and melted butter or oil. Fold in the cornmeal, baking powder, baking soda, and corn kernels until combined. Pour into the skillet. Grill for 30 minutes or until toothpick inserted in center comes out clean.

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Broa (Portuguese Yeast-Raised Cornbread)

Dense and chewy interior with a thick, crusty exterior… This bread is nearly a meal in itself.

  • 2 packages active dry yeast (If you’re using old-school yeast, you’ll need to make a sponge, if using the packets, you do not and ignore this)
  • 2 cups stoneground cornmeal
  • 1 1/2 cups water
  • 1 cups milk (or use all water)
  • 2 Tbsp Olive Oil
  • 1 1/2 tsp salt
  • 5 1/2 to 6 cups bread flour

Scald the milk and water by heating on the stove until small bubbles appear. Pour over the cornmeal and mix. Lumpy is ok. Allow it to cool until lukewarm so you don’t kill the yeast. Add the remaining ingredients and knead, knead, knead. Or if you have a Kitchen-Aid, get your dough hook out and let it knead, knead, knead for you. You’ll probably want to work in two batches if you’re going with the latter method so as not to burn out your motor. Use the “spa” method to create a faux brick-and-steam oven. Bake at 500F for a total of about 35-45 minutes, remembering to sprinkle water on the bricks for steam every 10 minutes or so (or you can go for a drier interior and bake 15 minutes at 500F, reduce to 400 and 30 minutes more). But I say go for that moist interior because bread will naturally dry out by the second day anyway.

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