Monday, July 18, 2016
cheddar black pepper cornbread.
I'm missing. I know, I'm sad about it. 6 days to close and my life has suddenly turned into a haze of e-mails, phone calls, and more e-mails. I'm a juggling machine and constantly reminding everyone of what they need to do and when they need to do it and where they need to be. (My project management skills have come in handy for something other then my day-to-day job.) I just keep reminding myself to breathe and that the end is in sight for Phase 1.
And then we start Phase 2.
As enjoyable as looking at tile and paint colors is, it's stressing me out. In the age of Pinterest, you tend to second guess yourself. I have a remarkably good gut instinct but it has begun to feel challenged by the endless options available to me. I have a vision in my head and I know it will come to life, I just have to be patient and hold-out for what I really want.
But let's talk about fun things like cornbread. This cornbread is different then the traditional variety because you treat it more like a scone. The resulting bread is buttery and crumbly with pockets of cheddar and black pepper. It begs to be paired with baked beans and broccoli slaw because what's summer without some cornbread?
Cheddar Black Pepper Cornbread
Recipe from Food 52
3 cups (375g) all-purpose flour
3/4 cup (166g) sugar - I dialed the sugar back to about 130 grams
1 cup (144g) cornmeal, preferably coarse
1 tablespoon (12g) baking powder
1 teaspoon (6g) baking soda
1 1/2 teaspoons (10g) salt
1 1/2 cups (150g) grated aged white cheddar
8 ounces (240g) butter, cold and cubed
3/4 to 1 cups buttermilk
Heavy cream, cracked black pepper and Maldon (or other flaky) salt for finishing
Combine the first seven ingredients in a food processor. Add butter and pulse until just combined, with pea-sized chunks. Add buttermilk and pulse until dough forms. Let chill for an hour.
Heat the oven to 350° F. Press dough evenly into a 9x9-inch baking pan. Brush with cream and sprinkle with Maldon sea salt and cracked black pepper. Bake until the top is golden brown and the sides start to pull away from the pan, about 25 minutes.