Best Cornbread

 

Best Cornbread

Ingredients
2 large eggs
2 tablespoons honey
¾ cup milk (preferably whole but low-fat works too)
1¼ cups all-purpose flour, spooned into measuring cup and leveled-off
¾ cup yellow cornmeal
¼ cup plus 2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
½ cup (1 stick) unsalted butter, melted and cooled
Directions:
Preheat the oven to 350°F (175°C). Spray an 8-inch (20-cm) square baking dish with nonstick cooking spray.

In a medium bowl, break up the eggs with a whisk. Whisk in the honey, and then the milk. Set aside.

In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. Add the milk mixture and the melted butter to the dry ingredients. Whisk until just blended. Do not overmix; it's okay if there are a few lumps. 

Spoon the batter into the prepared pan. Bake for 25 to 30 minutes, or until the top is set and golden. Cool the cornbread for 10 to 15 minutes in the pan, then cut into squares and serve warm.

Freezer-Friendly Instructions:
Cornbread tastes best when served fresh out of the oven, but it can be frozen in an airtight container or sealable plastic bag for up to 3 months. Thaw for 3 to 4 hours on the countertop before serving. To reheat, wrap cornbread in aluminum foil and warm in a 350°F (175°C) oven until hot. Alternatively, heat squares in the microwave at 50 percent power for 30 to 45 seconds, or until just hot; do not overheat or they will get tough.

You can easily switch up this basic cornbread recipe with add-ins to match any meal. For a savory kick, stir in diced jalapeños, shredded cheddar or pepper jack cheese, or a handful of chopped fresh herbs like chives or thyme. If you want extra texture and sweetness, mix in fresh, cooked, or frozen corn kernels—no need to thaw if using frozen. For a smoky twist, try adding crisped oven-cooked bacon bits or a sprinkle of smoked paprika.

Fig And Mascarpone Polenta Tarte

Fig And Mascarpone Polenta Tart

Ingredients:

Pastry

1 1/2 cup all-purpose flour

1/2 cup fine ground yellow cornmeal

1 tablespoon granulated sugar
1/4 teaspoon salt
1 1/2 teaspoons minced fresh rosemary
1/2 cup unsalted butter, chilled and cut into pieces
1/3 cup iced Madeira Wine or as needed

Filling:
1 1/2 cups mascarpone cheese
1/4 cup granulated sugar
2 teaspoons vanilla extract
2 teaspoons Madeira Wine
1 1/2 pounds fresh figs, washed, drained, and cut 
   lengthwise into 1/4 in thick slices
1 tablespoon honey or as needed, lightly warmed

Directions:
Crust
In the bowl of a food processor, fitted with a steel blade, pulse to combine the flour, cornmeal, sugar, and salt.

Add the rosemary and pulse once or twice, add the butter in small amounts at a time, pulsing  
between additions, until mixture resembles a coarse meal.      

Continuing to pulse the food processor, add the Madeira Wine as needed. 

Press the dough evenly onto the bottom and up the sides of a 10-inch round, removable bottom 
tart pan.

Chill the pastry until firm, about 30 minutes.

On the middle rack of the oven, bake the crust 25 to 30 minutes until golden.  Transfer from the oven to a cooling rack.

Filling:
In a bowl, combine the mascarpone, sugar, vanilla, and Madeira.  Spread the cheese filling evenly into the cooled pastry.  Arrange the sliced figs over the cheesed brush the figs with the honey to glaze.     Serves 6 

Boursin Polenta

Boursin Polenta

Ingredients:

1 1/2 cups whole milk

1 1/2 cups chicken broth

1 tablespoon butter

Salt and pepper to taste

3/4 cup yellow corn meal

1-5 oz. pkg. Boursin cheese (recommend Garlic and Herb)

Directions:

Place milk, broth, and butter in a medium saucepan over medium heat and bring to a boil, seasoning with salt and pepper. Slowly whisk in cornmeal. Slowly whisk in cornmeal. Lower heat and cook until thick and smooth and cornmeal is tender, 5 to 7 minutes, stirring often. When you can pull a spoon through the cooked polenta and it stays separated, the polenta is cooked to the correct doneness.  Remove from heat and stir in Boursin cheese which has been cut into small cubes.  Stir the polenta until the cheese is melted and mixed well.  Enjoy!

***

To Serve: Spoon Polenta onto center of plate and arrange roasted pork tenderloin slices overlaping each other and the polenta. Spoon sauce over and around the pork. Garnish each with rosemary sprigs.

Bloggers note: This is an excellent recipe and I don't believe anyone would be disappointed serving this to company.