Hey there :)
I have a quite busy week behind me. Basically because I was baking something every day. I don’t know how, but it just sort of happened.. I wanted to try out this and then there was a birthday.. I also went to see a friend and of course I couldn’t go barehanded. And then I had to bake a bread, this has become a weekly ritual and shall not be forgotten.. So now, we have several goodies at home and this week I don’t have to make anything new to eat as there are still a lot of leftovers. Quite nice :)
One of the things I made is this cornbread. I don’t think it is an authentic version of a cornbread. It is a version with personal preferences, such as sugar and Kefir and even some lemonzest to give it a slightly tangy note. So this might not be a standard cornbread, but still very nice and optimzed for summer.
Especially with the compote. I find cornbread (be it authentical or not ;)) by itself a bit plain and as the warmer tempetraures have me wanting to eat more fruit, I made a plum compote to go with it. It added a great flavor and also some moisture to it which I really appreciated. Except from the plums, the other big flavor component used in the compote was cardamom which gave a nice complexity to it.
How is your stand on cardamom? I think it is one of my favorite baking ingredients. It gives the dough a slight Nordic taste. My dad on the other hand thinks it tastes like soap.
Well, the point is, if you agree with my father swap the cardamon for something else. Cinnamon always works with plums, but it you are looking for something less wintery, maybe add some lemon zest, mint or maybe even basil. My suggestion though: try the cardamon. Cardamon rocks in my book :)
Recipe Sweet Corn Bread
prep time: 15 minutes + 30 minutes baking time +++ makes: one 22cm skillet
- 125g / one stick + 2 Tbsp. butter + 1 tablespoon for the pan
- scant 2/3 Cups brown sugar
- 2 eggs
- 1 Cup Kefir
- 1 Cup cornmeal
- ½ Cup whole grain spelt flour
- ½ Cup fine corn flour (can be subbed with other flour like more spelt flour or wheat flour)
- 1 tsp. baking soda
- ½ tsp baking powder
- 1 tsp. vanilla extract
- ½ lemon, zest
- pinch of salt
Preheat the oven to 180°C and place a cast iron skillet (about 9 inch, 22cm) on the lower third of the oven.
Melt the butter, except for the extra one tablespoon. Add the sugar, salt and vanilla extract and stir to combine. Add the eggs and beat well. I do this by hand but if you prefer using an immersion blender, I guess that works too.
Then add the Kefir and zest of about half a lemon and stir to combine again. Then add the cornmeal, corn flour, spelt flour, baking soda and baking powder. Guess what? Stir again until well combined.
Take out the cast iron skillet. Add one tablespoon of butter and swirl around. Then add the cornbread batter and smoothen out the surface a bit.
Put back in the oven and bake for about 30 minutes or until a toothpick comes out clean.
Meanwhile, make the compote:
Recice Plum Cardamon Compote
prep time: 5 minutes + 20 minutes cooking time +++ yields: about 1 1/2 Cups
- 6 plumps (if possible choose a variety)
- ¼ lemon, juice
- 2 pods cardamom, cracked and seeds ground with mortar and pestle
- 1-2 Tbsp. brown sugar
- 1 Tbsp. water
Stone the plums and cut into eights (or smaller pieces if you prefer).
Place all ingredients for the compote in a small saucepan. Simmer over medium-low heat for about 20 minutes. I like to reserve one or two plums and add them just 5 minutes before the compote is done to have some bite to it. But that’s up to you.
Serve the cornbread with some plum compote on top and maybe a dollop of yoghurt if you like