Cornbread Crunch
Ingredients
- 100 gCorn flour (sifted)
- 100 gWheat flour (all-purpose)
- 33.3 gWhite sugar
- 6.7 gBaking powder
- 0.7 pinchGray sea salt
- 1.3 pcEgg (whole)
- 166.7 mlWhole milk
- 66.7 gUnsalted butter (melted)
- 100 gCorn (drained)
Method
A golden crust that cracks under the tooth and a soft heart with whole corn kernels. The smell of warm butter and toasted cereal should fill the room.
- 1
In a large mixing bowl, pour wheat flour, cornmeal, white sugar, sea salt, and baking powder. Whisk to distribute the powders evenly.
- 2
Whisk the eggs with the whole milk. Melt the butter in a pan until liquid but not browned. Pour the butter over the egg-milk mixture while whisking vigorously.
- 3
Pour the liquid over the powders. Mix with a spatula just until the flour disappears; do not overwork the batter. Fold in the drained sweet corn kernels.
- 4
Pour into a buttered dish. Bake at 200°C. The top should be well browned and the edges should start to pull away from the mold. A knife blade must come out dry.
Frequently asked questions
How do you get this dish right?
- Do not overmix the batter after adding the liquid, or the bread will be tough.
- Use a preheated cast iron skillet for an even crustier bottom.
How long does this dish keep?
Keep for 3 days in a dry cloth. Reheat for a few minutes in the oven to restore the crunch.
