Firecracker cornbread
Sunday evening before service at the restaurant I decided to make a batch of cornbread with leftover corn on the cob.
There are many requests at NOLA for cornbread, especially as more and more people are going gluten-free.
Cornbread is fun in the kitchen because you can work with it in so many ways.
My personal favorite is pouring the batter over a mix of ground pork, chilis and spices and bake the whole thing in a cast iron skillet. Or back when I was in the states I’d add loads of pepper jack cheese, smoked gouda and jalapenos and make corn muffins. Oh how I miss good cheese!
This firecracker cornbread is from Ralph Brennans’ New Orleans Seafood Cookbook. A hefty book that also made the cut to come to Buenos Aires.
Cornbread should be served warm and straight out of the oven with butter on the side. It should be crumbly and not cake-like. It’s similar to biscuits in the sense that you don’t want to overwork the batter. Mix til it comes together and let it be.
Firecracker Cornbread ::
- 2 corn on the cob
- 1 stick of butter (113 grams) soft & diced
- 1.25 cup cornmeal
- .25 cup + 2 TBS flour
- 1 TBS sugar
- 1.5 tsp salt
- 1 tsp baking powder
- 1 cup green onion, sliced green parts only
- 2 TBS jalapeno, minced with seeds
- 2 yolks, large
- 1 cup milk
According to Mr. Brennan the best way to cook corn is to soak them in water for 30 minutes in the husk and bake them at 400°F in the oven still in their husk. Cook for 30 minutes. When warm enough to handle remove husks and hairs and cut off kernels. This is what I did and they came out beautiful!
In a large mixing bowl add your dry ingredients and give them a good whisk.
Add veggies and mix.
Add yolks and butter and mix til sandy.
Pour in the milk and mix til just incorporated. Remember, don’t overmix!
Grease baking tins and place in 350°F oven for 15-20 minutes til a toothpick comes out clean from the center.
Serve warm with pounds of butter on the side.
