Homeira's Cornbread

RECIPES | NOVEMBER 2017

artSAVOR 50

Homeira's Cornbread

My husband and I love corn in every form… on the cob, soufflé, chowder, muffins, salad and more. Corn bread was another story. We were never into corn bread as it tends to be dry, somewhat bland boring texture and weak in flavor. As I typically approach every matter with a creative attitude, I decide to make over the top corn bread as part of my Thanksgiving spread. The trick was to add moisture, texture and artSAVOR 50 to add deep flavor. Then a touch of honey and ghee takes this bread to new heights.
artSAVOR 50 Ingredients

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Black Pepper, Onion, Paprika, Chili, Turmeric, Thyme, Oregano, Marjoram, Lime, Rosemary, Sea Salt, Herbs & Spices

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Serves 8 – 10

INGREDIENTS

CORN CHILI MIXTURE
2T Olive Oil
2T Fresh Jalapeno, Seeded Chopped
2T Green Chili, Seeded Chopped
1T Shallots, Finely Chopped
1t artSAVOR 50
2C Fresh Corn Kernels
2t Salt

BUTTERMILK MIXTURE
2T Olive Oil
1C Buttermilk
2 Egg Whites- Beaten
1 Cream Corn, 14 oz. Can
2T Sugar
2T Honey

FLOUR MIXTURE
1C All Purpose Flour
1C Yellow Cornmeal – Yellow
2t Baking Powder
1C Mexican Cheese Blend, Shredded
4T Ghee or Butter, Melted (optional)
4T Honey for serving (optional )
1C Corn Kernels, Sautéed for serving

KITCHEN ESSENTIALS

Medium Sauté Pan
Baking Pan
Mixing Bowls

DIRECTIONS

Preheat the oven to 375˚ F
Heat olive oil in a wok over medium heat
Add the jalapeño, chili, shallots and sauté for 2 minutes
Add artSAVOR 50 and stir to combine
Add corn kernels and sauté more
Season with salt and set aside

In a large mixing bowl, stir together
Olive oil, buttermilk, egg white and cream corn
Add sugar and honey and stir to combine

In another bowl whisk together flour, cornmeal, baking powder
Add cheese and buttermilk mixture
Fold in the corn sautéed mixture
Stir until just combined, don’t over mix

Pour the mixture into baking pan
Bake for about 30 -40 minutes or until done
Cut, top with butter and honey and corn and serve

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