Cornbread for 2010

Centuries after the first colonists in America learned to grow and use corn, Indiana restaurateurs still look to the state’s leading crop for innovative recipes.  They consider corn to be representative of the “slow food movement” and the need to support local growers as well as to capture the interest in “comfort food,” but maybe with an innovative twist.  Brannon Soileau, chef/owner of Maize, An American Grill in Lafayette, Indiana, has developed his own take on cornbread.

Indiana Corn Cake

2 teaspoons yeast

1¼ cup milk, warm

1 ear Indiana sweet corn, roasted in husks over medium hot grill or in 400 degree oven until tender

1 cup cornmeal

1 cup all-purpose flour

1 teaspoon salt, plus additional to taste

2 tablespoons (1/4 stick butter), melted

2 eggs

white pepper to taste

oil as needed

Bloom yeast in milk until soft. Cut corn kernels from cob and  combine with cornmeal, flour, salt, butter, and eggs.  Stir in yeast mixture; consistency should resemble that of pancake batter.  Season well with additional salt and white pepper.  Let batter rest for 30 minutes.  Cook six large corn cakes in small amount of oil in a large pan over medium heat until both sides are golden brown.

[Christine Barbour and Scott Feickert, Indiana Cooks!  Great Restaurant Recipes for the Home Kitchen.  Bloomington, IN:Quarry Books, 2005, p.  68]