Wednesday, July 25, 2018

Rosie Loves Her Corn Bread.

You know how Rosie loves her cornbread.
I'm always trying to find the "ultimate" cornbread, and I've come quite close several times.  One recipe I have that was probably the best so far I can't share with you, because I was sworn to secrecy.
(Looking at you, Debbie!)

So I've gone on my merry little way, experimenting...

Mr. Hawthorne and Good Neighbor Zippy drove up to Currituck the other day and came back with some mighty fine Currituck Corn.  Sweet as can be!  And it makes some mighty fine cornbread.

 I was getting ready to shoot the first picture of the cornbread and suddenly, there was this hand, reaching into the picture.
Someone couldn't wait.

I searched for cornbread recipes and found this one from America's Test Kitchen.
Mr. Hawthorne and I usually watch America's Test Kitchen every afternoon on PBS and find it to be the best food show.  Period.  Food Network basically sucks.  It's a poor attempt at "entertainment," which is the only thing that can explain some of the crap that airs on that network.  Food Network is basically worthless.  America's Test Kitchen is informative and the book compendium of their shows is a terrific source of information.  They explain to you the whys and wherefores of what they do.  What worked and what didn't.  That said, here's ATK's recipe for corn bread.

America's Test Kitchen Cornbread
1 1/3 cups stone-ground cornmeal
1 cup flour
2 TB sugar
1 1/2 tsp baking powder
1/4 tsp baking soda
 1 1/4 tsp kosher salt
3 ears corn, kernels cut off
6 TB unsalted butter, cut into 6 pieces
1 cup buttermilk
2 eggs, plus 1 yolk

Heat oven to 400°.

Whisk cornmeal, flour, sugar, baking powder, baking soda, and salt together in large bowl.

Process corn kernels in blender until very smooth, scraping down sides, about 2-3 minutes.

Transfer purée to medium saucepan and cook over medium heat, stirring constantly until very thick and deep yellow, about 10 minutes.  Remove pan from heat.  Add 5 TB butter and whisk until melted and incorporated.  Add buttermilk and whisk until incorporated.  Add eggs and yolk and whisk until incorporated.  Transfer corn mixture to bowl with cornmeal mixture and, using rubber spatula, fold together until just combined.  Melt remaining tablespoon butter in 10-inch cast iron skillet over medium heat.  Scrape batter into skillet and spread into even layer.  Bake until top is golden brown and toothpick inserted in center comes out clean, 23-28 minutes.  Let cool on wire rack for 5 minutes.  Remove cornbread from skillet and let cool for 20 minutes before cutting into wedges and serving.


 Now, once you have your basic cornbread,
what else can you do with it?
 You can make a cornbread salad.

 Just cube the remaining cornbread...
   Add a bunch of other stuff...
Tomatoes, peppers, cucumbers, onions, beans...

 And pour in some ranch dressing.
I made my own, but Hidden Valley ranch packets
will do in a pinch.

Rosie's Cornbread Salad
2 cups cubed cornbread
1/2 cup diced cucumber
1/2 cup diced green, yellow, orange, and red pepper
(I like all the colors.)
1 tomato, peeled, seeded, juiced, and diced
2 scallions, sliced
1 cup kidney beans
Combine all ingredients and toss with 1/2 cup ranch dressing,
or more to taste.

Rosie Note: I always use dried beans and simmer until tender.
Then rinse and drain.
It's really not necessary to soak overnight.
I rarely do.  Don't have the time.

And I don't like canned beans.
You can use them if you must.
Le sigh...
Just rinse the slime off first.

 Rosie's Ranch Dressing
1/2 cup mayonnaise
1/4 cup buttermilk
1 tsp sugar
2 TB cider vingear
1/2 tsp granulated garlic
1/2 tsp onion powder
1 tsp dried oregano
1/4 tsp ground mustard
1/4 tsp kosher salt
1/4 tsp freshly ground pepper
Mix all together until smooth.
Cover and refrigerate for 30 minutes before using
to let all the flavors get acquainted.

Toss cornbread salad ingredients with Ranch Dressing
and enjoy!

No comments: