He has some secret rub and other recipes but what I am going to share with you today is to me one of the most unique cornbread recipes I have ever had and I want to make sure Jared gets all the credit.
Here goes:
Custard Filled Cornbread
Ingredients:
1 Cup All Purpose Flour
3/4 Cup Yellow Cornmeal
1 teaspoon baking POWDER
1/2 teaspoon baking SODA
2 eggs
3 Tablespoons butter Melted
3 Tablespoons Sugar
1/2 teaspoon Salt
2 Cups Whole Milk
1 1/2 Tablespoons White Vinegar
1 Cup Fresh or Frozen Sweet Corn kernels (DO NOT USE CANNED)
1 Cup Heavy Cream
Directions:
Preheat oven to 350*. Butter an 8 inch square baking dish and place it in the HOT oven while you prepare the batter. Stir or sift together the flour, cornmeal, backing powder and baking soda. In a mixing bowl beat the eggs and add the melted butter (slowly) and beat until well blended. Add the sugar, salt, milk, corn and vinegar and beat well. (If you mix the vinegar and the milk together in a 2 cup measuring cup and let it sit for a few minutes the milk will start to sour (in a good way) and take on some of the characteristics of buttermilk. Stir the dry ingredients into the egg mixture just until the batter is smooth. Remove the HOT backing dish from the oven and pour the batter into the heated dish. SLOWLY pour the heavy cream directly into the center of the batter. DO NOT STIR. carefully place the dish back in the oven and check after 45 minutes. It is done when the top becomes lightly browned. IT WILL BE jiggly... do not expect it to be firm at that time.
Serve warm with honey on the side.
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| Notice the distinct layers |
I have made it twice and each time it has come out perfectly. I think I might try adding finely diced jalapenos to the batter or some fresh sage or thyme... Notice how the custard floats to the middle of the cornbread - the hot pan sets the bottom crust and the leavening causes the rest of the batter to envelope the creamy custard.
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| It isn't overly sweet so it goes well with BBQ |
