Creative Cornbread

From Creative Cornbread

I am now taking time to update my blog. I have been really inconsistent in posting lately. Let's just say, I have a tendency to over commit myself. I remember once a boss of mine told me, "Carolina, you have a tendency to over commit yourself. You always want to do everything, but you need to learn to slow down." At the time, that made me feel bad. Now, I just accept that I will always be an "over committer", so there. However, it does mean from time to time I will seem to fall off the face of the earth and Blogosphere.

So, today's Tuesday with Dorie is Chocolate Armagnac Cake. I chose not to make this cake, because simply put, my family and very very few friends I know would eat it, partly because of the whiskey, but mostly because of the prunes (raisins). It seems pretty straight forward to make, but I think I should make it one day when I know I will be around more sophisticated palates. I probably will experiment with it by substituting dry cherries in lieu of the raisins and prunes and use a coffee or chocolate flavored liqueur instead of the whiskey or Armagnac. If Dorie could experiment with the recipe, why can't an unknown person like me? Anyway, go on over to the TWD website and check out the blog roll to see what the chocolate creators created!

Now, what does little ole me have to contribute to the foodie blog world today? Last week, I tried out a new recipe from Southern Living, which I just subscribed to after years of stealing copies from my family, friends, and doctor's office or read while in the long, long lines at Wal-Mart's check out. The recipe is a spin on traditional cornbread. It is a hybrid of focaccia bread and corn bread baked in one.
Here is the recipe as found in Southern Living, February 2009, edition,page 110.

Cornbread Focaccia

Prep: 20 min., Stand: 20 min., Rise: 45 min., Bake: 20 min., Cool: 5 min. We love this fun, pizza-like flatbread, submitted by reader Angie Nelson of Ledbetter, Kentucky.
Yield

Makes 8 servings
Ingredients

* 1 (1/4-oz.) envelope rapid-rise yeast
* 1 cup warm water (100° to 110°)
* 1 tablespoon sugar
* 2 cups all-purpose flour
* 1/2 cup plain yellow cornmeal
* 1 tablespoon chopped fresh rosemary
* 1 teaspoon salt
* 3 tablespoons olive oil, divided
* 1 tablespoon balsamic vinegar
* 1 (14.5-oz.) can fire-roasted diced tomatoes, drained (I used petite diced tomatoes)
* 1/3 cup shredded Parmesan cheese
* 1/2 teaspoon kosher salt
* 1/4 teaspoon freshly ground pepper

Preparation

1. Combine rapid-rise yeast, warm water, and sugar in a small bowl, and let stand 5 minutes or until mixture bubbles.

2. Stir together 2 cups flour and next 3 ingredients in a large bowl; stir in yeast mixture and 2 Tbsp. oil until well blended (dough will be sticky). Turn dough out onto a well-floured surface, and knead until smooth and elastic (about 3 to 5 minutes). Place in a well-greased bowl, turning to grease top. Cover with plastic wrap, and let stand 15 minutes.

3. Sprinkle cornmeal onto a baking sheet. Place dough on baking sheet, and roll into a 12-inch square, sprinkling with flour as needed to prevent sticking (about 1 Tbsp.). Cover with plastic wrap, and let rise in a warm place (85°), free from drafts, 45 minutes.

4. Preheat oven to 400°. Brush dough with balsamic vinegar. Gently press end of a wooden spoon into top of dough, forming indentations. Top with tomatoes and cheese. Sprinkle with salt and pepper.  Drizzle with remaining 1 Tbsp. oil (I also sprinkled with Italian Seasoning).

5. Bake at 400° for 20 minutes or until golden and cheese is melted. Cool 5 minutes, and cut into squares ( I cut into smaller serving portion squares).

Angie Nelson, Ledbetter, Kentucky, Southern Living, FEBRUARY 2009


The verdict, I really liked this take on cornbread. It was different. It was easy. It made the house smell great. It also is nice to serve alongside spgahetti, chili, or soup. Here is how I did it.