Semolina cornbread

I love cornbread. I have fond memories going to the local smokehouse and getting a side of cornbread with my ribs. I find it funny that even Asian immigrants such as me and my parents can enjoy that particular past-time. It’s just one of those things that really is Americana. While I’m still experimenting on rib recipes, since those take hours and I’m an impatient person, I figured why not just post up my cornbread recipe first? It’s a lot easier and faster to cook than ribs, and if you’re a fan of pulled pork, you can always pile that in between a sliced piece of cornbread and call it a day!

For my cornbread recipe, I use a mixture of all-purpose flour, corn meal, semolina flour, and corn starch. This is so that I can achieve that grainy texture of cornbread you’d traditionally find, and just impart some corn flavor into the bread itself without using direct kernels. I’m using browned butter as well to accentuate the nutty profile of corn, while brown sugar and honey round out that sweetness. The usage of buttermilk is to guarantee a fluffier texture, while the turmeric is my failsafe to guarantee that the golden color in cornbread will be present. Now it’s a simple recipe, so I don’t really have much else to say. So just try it if you want to, or don’t and I won’t give a flying fuck. Have a nice summer, y’all muthafuckas!

Makes enough for 12:
1/2 cup corn meal
1/4 cup semolina flour
1 1/2 cups all purpose flour
2 tablespoons corn starch
1 teaspoon baking soda
8 tablespoons browned butter
1/2 cup brown sugar
2 tablespoons honey
2 eggs
1/2 cup buttermilk (cold)
1/4 cup heavy cream (cold)
1/4 teaspoon black pepper
a pinch of salt
1/8 teaspoon ground turmeric

Preheat oven to 400 degrees F. In a pot, brown the butter. Once the butter is browned, remove from heat and allow to cool slightly (5 minutes). Then slowly whisk in the cold buttermilk, heavy cream, honey, and sugar. Whisk in the eggs as well, just to bring down the temperature of the butter more. In a bowl, sift together the dry ingredients. Make a well and add in the liquid ingredients. Mix together. Pour into a lined shallow baking tray and bake for 20-25 minutes.

One Comment Add yours

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s