Smoked Cornbread
"Smoked cheddar cheese, smoked paprika and fresh thyme adds a flavor sensation to this legendary comfort food."
- Ready In:
- 45mins
- Ingredients:
- 11
- Yields:
-
1 1
- Serves:
- 4
ingredients
- 1 1⁄2 cups cake flour (Swan's Down)
- 3 cups yellow cornmeal
- 1 tablespoon baking powder
- 1 1⁄4 teaspoons salt
- 1⁄2 tablespoon sugar
- 1⁄4 cup fresh thyme (finely chopped)
- 8 ounces smoked sharp cheddar cheese (smoked gouda is good also)
- 1 1⁄4 cups milk (2 %)
- 2 large eggs
- 8 tablespoons unsalted butter (melted and slightly cooled)
- 3 tablespoons smoked red paprika
directions
- Melt 1 tbsp of butter in a small pan and saute the thyme but don't let it burn. Just heat it enough to bring out the flavor and just until the leaves are wilted and soft. Set aside.
- First the dry ingredients: Sift together the cornmeal salt, baking powder, sugar, paprika and flour. Set aside.
- In a mixing bowl, cream the butter and eggs in a mixing bowl using an electric mixer, while simultanously adding in the milk. Once that forms a sauce, using a rubber spatula or wooden spoon, add in the cheddar cheese and fresh thyme folding in gently by hand.
- Pour the entire mixture into a Pyrex baking dish and bake, covered, at 350 for 30 minutes, but check after 20 minutes. It is done when a toothpick stuck into the middle comes out clean.
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Reviews
-
This didn't work out for me at all. I reduced the amounts to make a smaller pan and the batter was so thick to be unusable. Even after adding more milk it was still thicker than my regular recipe. After baking it was very dense. The flavor though showed promise and the idea of smoked paprika and smoked cheese appealed to me. Made for Pick A Chef Spring 2014.
