Savory Cornbread
- 8-10
- 15 minutes
- 1 hour Ingredients: 5 tablespoons extra virgin olive oil (divided) 2 ears fresh corn, kernels cut off the cob (1½ to 2 cups) 1 small onion, finely chopped (½ cup) 1 cup unbleached all-purpose flour 1 cup yellow cornmeal 1 tablespoon baking powder 1 teaspoon salt 1½ cups buttermilk 3 eggs, well beaten 4 ounces mascarpone cheese 4 ounces ricotta cheese Instructions: Preheat oven to 375° F. Heat 2 tablespoons of olive oil in a skillet. Add corn, onions, and sauté for several minutes. Remove pan from heat and set aside. Sift flour, cornmeal, baking powder, and salt together in a large mixing bowl and set aside. Mix buttermilk with 2 tablespoons of olive oil and the eggs. Add the buttermilk mixture to the dry ingredients and stir briefly to combine. Add the sautéed corn mixture, fold in the cheeses, and stir again to combine. Heat a 10-inch round cast-iron skillet over a low flame and pour in the remaining 1 tablespoon of olive oil. Swirl the skillet around so that the oil completely coats all parts of the pan; bottom and sides. If a cast-iron skillet is not available, oil a square (8″ x 8″ x 2″) or rectangular (1l” x 7″) glass baking dish well with the olive oil. Pour in the cornbread batter. Bake for 40 minutes to 1 hour, or until a toothpick inserted into middle comes out clean and top is golden brown. Remove cornbread and let cool slightly in the pan on a rack before cutting and serving. To serve, cut into wedges or squares.
Ingredients:
5 tablespoons extra virgin olive oil (divided)
2 ears fresh corn, kernels cut off the cob (1½ to 2 cups)
1 small onion, finely chopped (½ cup)
1 cup unbleached all-purpose flour
1 cup yellow cornmeal
1 tablespoon baking powder
1 teaspoon salt
1½ cups buttermilk
3 eggs, well beaten
4 ounces mascarpone cheese
4 ounces ricotta cheese
Instructions:
Preheat oven to 375° F.
Heat 2 tablespoons of olive oil in a skillet. Add corn, onions, and sauté for several minutes. Remove pan from heat and set aside.
Sift flour, cornmeal, baking powder, and salt together in a large mixing bowl and set aside. Mix buttermilk with 2 tablespoons of olive oil and the eggs. Add the buttermilk mixture to the dry ingredients and stir briefly to combine. Add the sautéed corn mixture, fold in the cheeses, and stir again to combine.
Heat a 10-inch round cast-iron skillet over a low flame and pour in the remaining 1 tablespoon of olive oil. Swirl the skillet around so that the oil completely coats all parts of the pan; bottom and sides. If a cast-iron skillet is not available, oil a square (8″ x 8″ x 2″) or rectangular (1l” x 7″) glass baking dish well with the olive oil. Pour in the cornbread batter.
Bake for 40 minutes to 1 hour, or until a toothpick inserted into middle comes out clean and top is golden brown. Remove cornbread and let cool slightly in the pan on a rack before cutting and serving. To serve, cut into wedges or squares.