Every day guests ask us for the recipe for this amazing cornbread. Although it has been on the menu at SoBro Grill since we opened, we have been fiddlin' with the recipe to get it just right...and here it is! We recommend serving the cornbread hot with honey and butter.
INGREDIENTS
2
ea
Eggs
1
qt
Buttermilk
1 ½
cups
All Purpose Flour
2
cups
Yellow Corn Meal
¾
T
Baking Powder
1
t
Baking Soda
½
cup
Sugar
1
T
Salt
½
cup
Cut Corn (fresh or frozen - not canned)
½
cup
Vegetable Oil
PROCEDURE
Preheat oven to 390°. Whip eggs in mixing bowl with wire whisk. Add sifted flour, cornmeal and remaining dry ingredients. Add buttermilk and continue to mix by hand with the wire whisk (do not use an electric mixer). Add entire amount of oil to a saucepan and heat until it is very hot. Add the corn to the oil, cook for about one minute and carefully pour the hot oil and corn into the mix, whisking just until it is combined. Immediately pour into well-greased pan and bake for approximately 40 minutes.
This is a rich, light chocolate mousse recipe. Try adding a splash of your favorite liquor such as Kahlúa, Grand Marnier or Frangelico for an extra kick!
6
ea
Eggs Yolks
6
ea
Egg Whites, chilled
6
oz
Brewed Espresso, room temperature
1
lb
Mascarpone* Cheese, room temperature
1
lb
Cream Cheese, room temperature
1
qt
Heavy Cream
1 ¼
cups
Granulated Sugar
1 ½
lb
Butter, room temperature
1
ea
Vanilla Bean, center only**
32
oz
Good Dark Chocolate, chopped
PROCEDURE
Melt the chocolate, butter, espresso and vanilla in a metal bowl over a double boiler. Once all ingredients are combined, melted and smooth, remove from the heat and cool to room temperature. Whip the egg yolks and one cup of the sugar over a double boiler until it becomes creamy and slightly thick, keeping care not to overcook (scramble) the egg yolks and fold into the chocolate. Using a stiff wire whisk, blend the soft cheeses with the chocolate mixture until smooth and well combined. In a clean bowl, whip the egg whites and remaining sugar to a stiff peak (cold whites whip better) and set aside. Finally, whip the heavy cream to a stiff peak and alternately fold into the chocolate mixture with the egg whites until the mixture is smooth and evenly colored. Chill, eat and enjoy!
* Mascarpone is an amazingly rich Italian triple-cream soft cheese and can be found in many gourmet stores.
** Slit the vanilla bean down the center and scrape the center with a paring knife to remove the seeds (and flavor!). Don't throw away the outside of the bean - place it in a sealed canister and cover with granulated sugar to create vanilla sugar! If you do not have access to vanilla beans, you can substitute with one teaspoon of pure vanilla extract.
Use this vivid green oil to make plate presentations more dramatic or drizzle over fresh mozzarella cheese or dips for added flavor.
INGREDIENTS
2
cups
Extra Virgin Olive Oil
1 ¼
cup
Fresh spinach leaves (packed)
1
bunch
Fresh Basil leaves, rinsed and patted dry
1
bunch
Fresh Italian Parsley leaves, rinsed and patted dry
Salt and Pepper to taste
PROCEDURE
Place spinach leaves in a food processor or blender, turn on and pour oil through spout while running. Add fresh herbs, blend until the mixture is well pureed, strain and season with salt and pepper. Refrigerate oil when not in use. Will keep for approximately two weeks when chilled.
The addition of sweet corn makes this a wonderful alternative to the traditional side dish.
INGREDIENTS
5
ea
Large Yukon Gold Potatoes, peeled and sliced ¼ inch thick
3
cups
Sweet Corn, roasted in the oven and cut from the cob
2
ea
Leeks, white portion only, diced
2
cups
Gruyere or Manchego Cheese, grated
2
T
Olive Oil
1
qt
Heavy Cream
1
T
Salt
1
T
Chipotle powder
1
bunch
Italian Parsley, rinsed and chopped
PROCEDURE
Sauté leeks in olive oil until they are translucent. Place all ingredients into a bowl, toss until combined and place into a baking dish. Bake at 350 covered with parchment paper and foil until bubbly and potatoes are tender. Remove parchment and foil and continue to bake until a nice crust forms on top.
