IN the Kitchen by Cynthia Clark
Savory Southern Maple Cornbread HOMEMADE SAVORY Southern Maple Cornbread pairs well with many soups during the chilly winter months. Enjoy a little cornbread background and a delightful recipe from my kitchen. Historically, early cornbread was made from a simple mixture of water, salt, and cornmeal and resembled a flat cake that traveled well on long horse and buggy trips. There was never a need to use yeast to raise the bread, so this American staple was “vegan” long before the word was created. Tip: The batter should be the consistency of pancakes. The batter should rest for 10 minutes before baking. The cast iron pan should be heated and greased with butter before adding batter to the pan to get a better rise. SAVORY SOUTHERN MAPLE CORNBREAD (Yields 8-10 Servings) 1 1⁄2 cups of yellow medium coarse cornmeal 1⁄2 cup of coconut flour (or all-purpose flour) 1⁄2 teaspoon of sea salt 1 tablespoon of aluminum-free baking powder 1/3 cup of Maple syrup 1 stick of butter 60
I nside N e w O rl e a n s
2 eggs 1 cup of milk Savory option: 1 cup of cheddar, 1⁄4 cup to drizzle top before baking 1 heaping tablespoon of Shallots 1 heaping tablespoon of jalapeno Sift and combine dry ingredients into a large bowl. Combine wet ingredients: butter, maple syrup, eggs, and milk in a separate bowl and blend on medium. Gently stir (do not beat) wet ingredients into dry ingredients. Fold in savory ingredients. Let batter rest for 10 minutes, not more than 15. Pour batter into a hot, buttered cast iron skillet, top with cheese. Bake at 400 degrees for 20 to 25 minutes. To test for doneness, place a toothpick in the center, if cornbread is cooked, the toothpick will be clean. Let it cool for 10 minutes. For crusty cornbread, remove from the skillet by using safety gloves and placing a wire rack over the skillet, then flip the skillet to remove the cornbread from the pan to cool for another 20 minutes. Cut and serve. Bon Appetit! Keep up with Cynthia Clark on Instagram @cynthiaclarkcreative.
