SEPTEMBER NOURISHMENT

Corn Bread

• INGREDIENTS

  • 120g Fine Yellow Cornmeal

  • 60g Fine 00 Plain Flour

  • 50g Granulated Sugar

  • 2 tsp Baking Powder

  • ¼ tsp Sea Salt

  • 120g Whole Milk

  • 55g Brown Butter

  • 1 Vanilla Pod

  • 1½ tbsp Honey

  • 2 Egg Whites

  • 1 Egg Yolk

  • 1½ tbsp Lemon Zest

  • ¾ tbsp Orange Zest

• Recipe

  1. Combine the cornmeal, flour, sugar, baking powder and salt in a large bowl and stir until well mixed. 

  2. Brown the butter to 170°C, then cool to 80°C and add the scraped vanilla pod and lemon zest, infuse for 1h then strain. 

  3. In a separate bowl, whisk together the milk, brown butter, honey and egg yolk until smooth.

  4. Whisk the egg whites to soft peaks and set aside. 

  5. Pour the wet ingredients into the dry and stir until just combined, then gently fold through the egg whites. 

  6. Butter the moulds and dust with icing sugar, then spoon in the batter.

  7. Bake at 190°C for 12 minutes. 🧡

  Notes: Allergens: Gluten (plain flour), Dairy (brown butter), Eggs (egg whites, egg yolk).

  Portion yield: 14 portions at 30g.