Delicious recipe found on ChefSteps - This is NOT BigOven friendly...
http://www.pbs.org/food/chefsteps/rich-moist-cornbread/?utm_source=facebook&utm_medium=pbsfood&utm_campaign=pbsfood_chefsteps
What do we love the most about cornbread? That lovely, golden-brown exterior combined with the crumbly-yet-still-moist interior? The little puff of steam that escapes when you break a piece apart? The gentle sweetness of the corn? It’s too tough to call, really, so this recipe amplifies all of those qualities to create something extraordinary and ready to be slathered with butter.
Cornbread can be broken into northern and southern styles; southern-style is a lovely thing in its own right—savory, with a moist crumb and crispy crust—while ours is an almost brownie-like riff on the sweeter northern style. To make it, we rely on a clever selection of ingredients. The keys are frozen corn (because freezing corn as soon as it’s picked keeps its sugars from converting into starches), cream for moisture, and isomalt, a sugar alcohol that’s not too sweet. Grandma might wrinkle her nose at that last one, but it keeps the cornbread incredibly tender.
We also use tiny loaf pans, which, along with being incredibly cute, create more surface area, allowing for more contrast between the exterior and interior in every bite. (Cupcake tins will work well too.) Finally, we use a thermometer to check the cornbread’s internal temperature at the end of baking. If Grandma wrinkles her nose at that, just tell her it’s a twenty-first-century cake tester. Then ask her to quit hogging the butter.
Caution: This is not your grandmother’s cornbread.
Frozen corn kernels are actually sweeter and tastier than fresh ones because they’re frozen within minutes of being picked. That’s one of many secrets to our remarkably rich, moist corn bread. Sure, you’ll find a lot of traditional ingredients here: Butter and heavy cream add richness, while cake flour and whole eggs build structure in the crumb that stone ground cornmeal alone couldn’t. Baking powder for leavening will be obvious to seasoned bakers, but you may be surprised to find baking soda: It nurtures a golden brown crust and a deep, roasted corn aroma during baking.
Indeed, it’s the unconventional ingredients that set our cornbread apart, like isomalt, a popular non-sweet sugar. In sweet baked goods, sugar normally helps tenderize and moisten the crumb, but replacing it with isomalt yields cornbread that’s exceptionally tender and moist, but never cloying.
And the recipe itself is easy, but it’s particularly important to avoid under- or over-baking the cornbread. Ovens vary a lot, unfortunately, and it’s impossible to predict exactly how long our recipe will take to bake in your oven. But here’s a tip that you can use whenever you bake: The easiest way to know when the crumb has set is to measure the core temperature with a digital thermometer. This little-known trick makes it easy to ensure your baked goods always come out perfect. For this recipe, aim for an internal temperature of 194 °F / 90 °C.
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Serving Size: 1 Serving (825g) | ||
Recipe Makes: Servings | ||
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Calories: 4030 | ||
Calories from Fat: 3603 (89%) | ||
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Amt Per Serving | % DV | |
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Total Fat 400.4g | 534 % | |
Saturated Fat 247.5g | 1238 % | |
Monounsaturated Fat 107.6g | ||
Polyunsanturated Fat 16.7g | ||
Cholesterol 1777.2mg | 547 % | |
Sodium 340.2mg | 12 % | |
Potassium 564.8mg | 15 % | |
Total Carbohydrate 102.4g | 30 % | |
Dietary Fiber 2.6g | 11 % | |
Sugars, other 99.8g | ||
Protein 28.5g | 41 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 4030
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