Wednesday, December 17, 2014


olive oil 
3-4 ears corn (shucked) 
1 1/4 cups buttermilk 
1/2 cup maple syrup 
2 cups cornmeal 
1 cup all purpose flour 
4 teaspoon baking powder 
pinch salt 
1/2 cup cold unsalted butter (cut in 1/2-inch cubes) 
6 slices bacon 

Blackberry compote 
1 pint fresh blackberries 
4 tablespoons honey 
Zest of 1 lemon 
1/2 cup water (plus more if needed) 

Preheat oven to 375°F. 

Preheat grill to medium-high. Brush the corn with olive oil and grill for 2-3 minutes per side, until corn is lightly charred in places. 

Stand the corn and carefully cut off the kernels, reserving the kernels and any liquid. 

In a large bowl, whisk together the buttermilk, eggs, and maple syrup. In a large food processor, combine the cornmeal, flour, baking powder, and salt, pulsing a few times to mix. Add the butter and corn kernels and pulse until corn and butter are coarsely chopped. Stir this dry mixture into the wet mixture and transfer to a lightly oiled 9x9 baking dish. 

Bake for 45 minutes to an hour, until golden and a cake tester comes out clean. Rest 20 minutes before cutting. 

Meanwhile, arrange the bacon on a wire rack lined baking sheet. Cook for 10-15 minutes, until crispy. Once cooled, crumble into small bits. 

If desired, warm the slices of cornbread on the grill. Drizzle compote over cornbread and garnish with crumbled bacon. 

For the blackberry compote: Combine all of the ingredients in a small saucepot, and bring to a boil. Simmer 10 minutes, just until blackberries begin to break down slightly.

bacon recipe source: Daphne Oz, The Chew, ABC-TV

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