Brian Emmett's Sweet Buttermilk Cornbread

Get Your Bake On is a collection of sweet and savory recipes from Brian Emmett, winner of CBS's The American Baking Competition. Recently David Amess gave me a signed copy of Brian's book and I have plans to make many, if not all, of the recipes. First on my list — Sweet Buttermilk Cornbread, a recipe that Brian perfected over time. He suggest several optional add-ins to kick up his basic recipe; I added cheese, chiles and scallions to my batch and it was delicious—very moist, great texture and yummy. Almost a meal in itself!
Thanks Brian for a great cookbook. Thanks David for the cookbook and connection to Brian.

Sweet Buttermilk Cornbread    Serves 6 to 8
Nonstick cooking spray or vegetable oil, for the baking dish
1 cup all-purpose flour
1 1/2 cups yellow cornmeal
1 teaspoon salt
2 teaspoons baking soda
1/4 cup granulated sugar
1 large egg
1 cup buttermilk or skim milk
1/4 cup vegetable oil
1 (10 1/2 oz.) can creamed corn
Optional add-ins:
   1 cup shredded Monterey Jack cheese
   1/3 cup canned roasted green chiles, minced
   1/2 cup diced cooked bacon
   1/4 cup thinly sliced scallions
  1. Preheat the oven to 400° F. Spray a 9 x 9-inch glass dish or a 9-inch cast-iron skillet with nonstick cooking spray or brush with vegetable oil.
  2. In a large bowl, whisk together the flour, cornmeal, salt, baking soda and sugar.
  3. In a separate bowl, whisk together the egg, buttermilk, oil and creamed corn. 
  4. Add the dry ingredients to the wet ingredients and use a wooden spoon or rubber spatula to mix until completely combined; do not over milk.
  5. Fold in cheese, chiles, bacon and scallions, if desired.
  6. Pour the batter into the prepared baking dish and bake until lightly golden brown and firm to the tour, 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. 
  7. Let cool slightly in the dish, then serve.
    Above: Cornbread, fresh from the oven.
    Below: Slightly cooled and cut cornbread is served to our dinner guests.

Recipe without photos . . .
Sweet Buttermilk Cornbread    Serves 6 to 8
Nonstick cooking spray or vegetable oil, for the baking dish
1 cup all-purpose flour
1 1/2 cups yellow cornmeal
1 teaspoon salt
2 teaspoons baking soda
1/4 cup granulated sugar
1 large egg
1 cup buttermilk or skim milk
1/4 cup vegetable oil
1 (10 1/2 oz.) can creamed corn
Optional add-ins:
   1 cup shredded Monterey Jack cheese
   1/3 cup canned roasted green chiles, minced
   1/2 cup diced cooked bacon
   1/4 cup thinly sliced scallions
  1. Preheat the oven to 400° F. Spray a 9 x 9-inch glass dish or a 9-inch cast-iron skillet with nonstick cooking spray or brush with vegetable oil.
  2. In a large bowl, whisk together the flour, cornmeal, salt, baking soda and sugar.
  3. In a separate bowl, whisk together the egg, buttermilk, oil and creamed corn. 
  4. Add the dry ingredients to the wet ingredients and use a wooden spoon or rubber spatula to mix until completely combined; do not over milk.
  5. Fold in cheese, chiles, bacon and scallions, if desired.
  6. Pour the batter into the prepared baking dish and bake until lightly golden brown and firm to the tour, 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. 
  7. Let cool slightly in the dish, then serve.

A COLLECTION of summer favorites!

It's summertime, and we're cooking up some of our favorite seasonal dishes, those already on the blog, including  . . .




Sandi's (Barry's) Salsa





It's a classic -- Chocolate Soufflé

Inspired by a challenge on The British Baking Show, I made Chocolate Soufflé. The ingredients are simple and if you know the basic techniques involved in preparing whipped egg white foam, then it is really not that daunting. If anything is daunting, it's the timing since it is eaten immediately after coming out of the oven. However, the recipe I used (from epicurious.com) includes an option which allows the prepared soufflé to set for up to 30 minutes before baking.

Chocolate Soufflé     2 to 4 servings (fills one 5 1/2 to 6-cup capacity soufflé dish) an
Granulated sugar and butter for preparing soufflé dish + parchment paper & string
5 oz. semi-sweet or bittersweet chocolate (I used dark semi-sweet)
3 large eggs at room temperature
6 large egg whites at room temperature
Pinch of salt
1/3 cup granulated sugar
Powdered sugar for sprinkling
  1. Note: Eggs separate best when cold so begin by separating the eggs and then allow them to come to room temperature before proceeding with recipe. Also, beware that the egg white do not come in contact with any fat. That means, no yolk mixed in with the egg whites + be sure to use a grease-free mixing bowl. 
  2. Preheat oven to 375°.
  3. Butter the bottom and sides of the soufflé dish and then sprinkle with sugar, knocking out excess.
  4. Fold a sheet of parchment paper in half; wrap around the soufflé dish to form a collar that extends above the top edge of the dish. Secure paper in place with a piece of string.
  5. Melt chocolate in a heat-proof bowl set over a saucepan of simmering water, stirring occasionally until smooth.

  6. Remove bowl of chocolate from heat. Temper eggs by adding a little chocolate to beaten eggs. Then add the tempered chocolate to the rest of the eggs -- the mixture will thicken slightly.
    Above—A little chocolate has been added to the eggs to temper them.
    Below—Tempered eggs have been added to the chocolate

  7. In a large bowl, with the wire whip blade, beat egg whites with a pinch of salt on medium speed until they just form and hold soft peaks.
  8. Gradually add the 1/3 cup of sugar, a little at a time, continuing to beat at medium speed, then at high speed until whites are glossy and form and hold stiff peaks.
  9. Carefully fold into about 1 cup of the whipped egg whites into the chocolate mixture, being careful not to deflate the air in the egg white. Add remaining egg whites and carefully fold into the mixture.
  10. Spoon mixture into prepared soufflé dish and run your thumb around the edge of the dish to help the soufflé rise evenly.
  11. Bake in middle of a preheated oven until puffed and crusted on top but still slightly jiggly in the center, 24 to 26 minutes. 
  12. Sprinkle with powdered sugar and serve immediately. 
Make ahead note: Soufflé can be assembled up to 30 minutes before baking. However, it should be covered with an inverted large bowl that does not touch soufflé and kept at room temperature.

Recipe without photos . . .
Chocolate Soufflé     2 to 4 servings (fills one 5 1/2 to 6-cup capacity soufflé dish) an
Granulated sugar and butter for preparing soufflé dish + parchment paper & string
5 oz. semi-sweet or bittersweet chocolate (I used dark semi-sweet)
3 large eggs at room temperature
6 large egg whites at room temperature
Pinch of salt
1/3 cup granulated sugar
Powdered sugar for sprinkling
  1. Note: Eggs separate best when cold so begin by separating the eggs and then allow them to come to room temperature before proceeding with recipe. Also, beware that the egg white do not come in contact with any fat. That means, no yolk mixed in with the egg whites + be sure to use a grease-free mixing bowl. 
  2. Preheat oven to 375°.
  3. Butter the bottom and sides of the soufflé dish and then sprinkle with sugar, knocking out excess.
  4. Fold a sheet of parchment paper in half; wrap around the soufflé dish to form a collar that extends above the top edge of the dish. Secure paper in place with a piece of string.
  5. Melt chocolate in a heat-proof bowl set over a saucepan of simmering water, stirring occasionally until smooth.
  6. Remove bowl of chocolate from heat. Temper eggs by adding a little chocolate to beaten eggs. Then add the tempered chocolate to the rest of the eggs -- the mixture will thicken slightly.
  7. In a large bowl, with the wire whip blade, beat egg whites with a pinch of salt on medium speed until they just form and hold soft peaks.
  8. Gradually add the 1/3 cup of sugar, a little at a time, continuing to beat at medium speed, then at high speed until whites are glossy and form and hold stiff peaks.
  9. Carefully fold into about 1 cup of the whipped egg whites into the chocolate mixture, being careful not to deflate the air in the egg white. Add remaining egg whites and carefully fold into the mixture.
  10. Spoon mixture into prepared soufflé dish and run your thumb around the edge of the dish to help the soufflé rise evenly.
  11. Bake in middle of a preheated oven until puffed and crusted on top but still slightly jiggly in the center, 24 to 26 minutes. 
  12. Sprinkle with powdered sugar and serve immediately. 
Make ahead note: Soufflé can be assembled up to 30 minutes before baking. However, it should be covered with an inverted large bowl that does not touch soufflé and kept at room temperature.

Brown Butter Skillet Cornbread

This is one of the BEST cornbread recipes I've ever tasted! 
Tender, moist and slightly sweet with a nutty butter flavor, too!

Great with a little butter and some maple syrup. We also served it as a side alongside pulled pork and coleslaw.
I saw a link on Facebook (thank you Kamilla Kostolna Dandu) to Melissa Clark's recipe as it appeared on a New York Times Cooking page link. Since we most often cook for two, I've cut the original in half (but just click on the link above for the full size recipe.

Brown Butter Skillet Cornbread     Makes a 6" skillet full or cornbread
6 tablespoons butter
1/4 cup maple syrup
1 cup + 2 tablespoons buttermilk
1 jumbo egg or 1 1/2 large eggs (for 1/2 of a large egg -- whisk egg and measure out 1 tablespoon + 1 teaspoon)
3/4 cup yellow cornmeal (fine or medium-coarse grind)
1/4 cup whole wheat flour (I used white whole wheat flour)
1/4 cup all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon kosher salt
1/4 teaspoon baking soda
  1. Heat oven to 375°.
  2. On the stovetop, in a 6" skillet (overproof, preferably cast iron), melt the butter over medium heat. Cook, swirling pan to lightly coat sides and bottom, until the foam subsides and the butter turns a deep nut brown. Watch carefully so it does not burn!
  3. Pour brown butter into a bowl, Do not wipe out the skillet.
  4. Whisk the maple syrup into the butter, then whisk in buttermilk. 

  5. The mixture should be cool to the touch; if not, let cool before whisking in the eggs.
  6. Then whisk in the cornmeal, flours, baking powder, salt and baking soda.
  7. If the skillet is no longer hot, reheat it briefly on the stove for a few minutes. and then pour batter back into it.
  8. Bake until the top is golden brown and a toothpick inserted into it emerges clean, about 20 minutes.

  9. Cool in the skillet for 10 minutes before slicing.
Recipe without photos . . .
Brown Butter Skillet Cornbread     Makes a 6" skillet full or cornbread
6 tablespoons butter
1/4 cup maple syrup
1 cup + 2 tablespoons buttermilk
1 jumbo egg or 1 1/2 large eggs (for 1/2 of a large egg -- whisk egg and measure out 1 tablespoon + 1 teaspoon)
3/4 cup yellow cornmeal (fine or medium-coarse grind)
1/4 cup whole wheat flour (I used white whole wheat flour)
1/4 cup all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon kosher salt
1/4 teaspoon baking soda
  1. Heat oven to 375°.
  2. On the stovetop, in a 6" skillet (overproof, preferably cast iron), melt the butter over medium heat. Cook, swirling pan to lightly coat sides and bottom, until the foam subsides and the butter turns a deep nut brown. Watch carefully so it does not burn!
  3. Pour brown butter into a bowl, Do not wipe out the skillet.
  4. Whisk the maple syrup into the butter, then whisk in buttermilk. 
  5. The mixture should be cool to the touch; if not, let cool before whisking in the eggs.
  6. Then whisk in the cornmeal, flours, baking powder, salt and baking soda.
  7. If the skillet is no longer hot, reheat it briefly on the stove for a few minutes. and then pour batter back into it.
  8. Bake until the top is golden brown and a toothpick inserted into it emerges clean, about 20 minutes.
  9. Cool in the skillet for 10 minutes before slicing.

No baking required -- Nutella Cheesecake

With temperatures near 100°, I really didn't want to turn on the oven but we did need a dessert. So, it seemed the perfect time to try out a dessert I found on Pinterest. This yummy recipe, created by Nigella Lawson, is perfect for summer.

No-bake Nutella Cheesecake    Makes a 9" cheesecake
10 oz. graham crackers
5 tablespoons soft unsalted butter
1 13-oz jar Nutella (at room temperature)
¾ cup chopped toasted hazelnuts
1 lb. (2 - 8 oz. pkg.) cream cheese, (at room temperature
1/2 cup powdered sugar, sifted
Whipped cream for topping cheesecake if desired (made with 1 1/2 cups whipping cream, 1/3 cup powdered sugar & 1 teaspoon vanilla)
  1. Process the graham crackers in the work bowl of a food processor until they are finely ground.
  2. Add the butter, 1 tablespoon Nutella and 3 tablespoons of the hazelnuts; pulse until mixture looks like fine sand.
  3. Pour mixture into the base of a  sprayed 9" springform pan; press evenly into the bottom of the pan using your hands. Refrigerate until firm.
  4.  Refrigerate until firm.
  5. Beat the cream cheese and powered sugar until smooth.
  6. Add the remaining Nutella and continue beating until combined.
  7. Carefully smooth the Nutella mixture over the chilled crust.
  8. Scatter the remaining chopped hazelnuts over the surface of the cheese.

  9. Cover and refrigerate for at least 4 hours or overnight. For best results keep refrigerated until ready to slice and serve. Run knife around the edge of pan before removing cheesecake from springform pan. Slice and serve. Note: We passed whipped cream so guests could add a dollop as desired.
Recipe without photos . . .
No-bake Nutella Cheesecake    Makes a 9" cheesecake
10 oz. graham crackers
5 tablespoons soft unsalted butter
1 13-oz jar Nutella (at room temperature)
¾ cup chopped toasted hazelnuts
1 lb. (2 - 8 oz. pkg.) cream cheese, (at room temperature
1/2 cup powdered sugar, sifted
Whipped cream for topping cheesecake if desired (made with 1 1/2 cups whipping cream, 1/3 cup powdered sugar & 1 teaspoon vanilla)
  1. Process the graham crackers in the work bowl of a food processor until they are finely ground.
  2. Add the butter, 1 tablespoon Nutella and 3 tablespoons of the hazelnuts; pulse until mixture looks like fine sand.
  3. Pour mixture into the base of a  sprayed 9" springform pan; press evenly into the bottom of the pan using your hands. Refrigerate until firm.
  4. Beat the cream cheese and powered sugar until smooth.
  5. Add the remaining Nutella and continue beating until combined.
  6. Carefully smooth the Nutella mixture over the chilled crust.
  7. Scatter the remaining hazelnuts over the surface of the cheese.
  8. Cover and refrigerate for at least 4 hours or overnight. For best results keep refrigerated until ready to slice and serve. Run knife around the edge of pan before removing cheesecake from springform pan. Slice and serve. Note: We passed whipped cream so guests could add a dollop as desired.
SaveSave

Asian-style Slaw

Coleslaw is a mainstay at our house but
this Asian-style slaw is a yummy variation.
Our firecracker-popping 4th of July menu consisted of Barry smoked ribs, potato salad, pickled beetscracked wheat berry breadBoston Baked Beansblackberry crisp, and Asian-style Slaw. 
Make ahead tip: Prepare dressing and refrigerate for several days. Shred  cabbage and carrots, bag and store in refrigerator. Toast sesame seeds several days in advance and store at room temperature.

Asian-style Slaw
Dressing:
  1 1/2 tablespoons rice wine vinegar
  1/2 teaspoon sesame seed oil
  2 tablespoons granulated sugar
  1/2 teaspoon salt
  1/4 teaspoon black pepper
  1 seasoning packet from 3 oz.pkg. ramen noodles
  1/3 cup vegetable (canola) oil
Base:
Toasting sesame seeds in
a small skillet.
  4 cups finely shredded cabbage
  2 carrots, peeled & shredded
Additions:
  1 (3 oz.) pkg. ramen noodles, crushed 
  2 tablespoons toasted sesame seeds (add seeds to a 
     small skillet; heat over medium heat under they begin to 
     turn golden brown; stir while toasting)
  2 to 3 tablespoons toasted sunflower seeds
  1. Dressing: Combine ingredients, except for vegetable oil, and mix thoroughly. Drizzle in vegetable oil, whisking as it is added.
  2. Salad: About 15 to 30 minutes before serving, combine shredded cabbage, carrots, and crushed ramen noodles.
  3. Toss with dressing to coat evenly.
  4. Top with toasted sesame and sunflower seeds.
Recipe without photos . . .
Asian-style Slaw
Dressing:
  1 1/2 tablespoons rice wine vinegar
  1/2 teaspoon sesame seed oil
  2 tablespoons granulated sugar
  1/2 teaspoon salt
  1/4 teaspoon black pepper
  1 seasoning packet from 3 oz.pkg. ramen noodles
  1/3 cup vegetable (canola) oil
Base:
  4 cups finely shredded cabbage
  2 carrots, peeled & shredded
Additions:
  1 (3 oz.) pkg. ramen noodles, crushed 
  2 tablespoons toasted sesame seeds (add seeds to a small skillet; heat over 
     medium heat under they begin to turn golden brown; stir while toasting)
  2 to 3 tablespoons toasted sunflower seeds
  1. Dressing: Combine ingredients, except for vegetable oil, and mix thoroughly. Drizzle in vegetable oil, whisking as it is added.
  2. Salad: About 15 to 30 minutes before serving, combine shredded cabbage, carrots, and crushed ramen noodles.
  3. Toss with dressing to coat evenly.
  4. Top with toasted sesame and sunflower seeds

Boston Baked Beans -- baked in a bean pot!

Barry's bean pot full of Boston Baked Beans.
The Fourth of July has past and I'm finally getting around to posting recipes. Barry smoked ribs and I made potato salad, Asian-style slaw, pickled beets, cracked wheat berry bread, blackberry crisp and Boston Baked Beans. 
We have several old-fashioned bean pots -- handmade by Barry. But I have to admit that I had never made baked beans in any of those pots. Inspired by an episode of Diners, Drive-Ins and Dives, I decided it was about time to use the bean pots for something besides storing cookies, crackers, etc. 
The guy on DD&D said that Betty Crocker taught him to make his famous beans. After digging out my vintage edition of the Betty Crocker Cookbook,  I consulted several other recipes online and here's what I came up with . . .

Boston Baked Beans . . . baked in a bean pot
2 cups dried navy beans
1 /2 lb. bacon, cut into pieces
1 onion, sliced thin
3 tablespoons molasses
2 teaspoons salt
1/4 teaspoon ground black pepper
1/4 teaspoon dry mustard
1/2 cup ketchup
1 tablespoon Worcestershire sauce
1/4 cup brown sugar
  1. Soak beans overnight in cold water according to package directions.
  2. Next day simmer the beans in the same water until tender (between 1 to 2 hours). 
  3. Drain and reserve the liquid.
  4. Preheat oven to 300°.
  5. Layer the following in a bean pot that has been sprayed with pan release: about half the onion slices, beans, and bacon; top with additional layers of onions, beans and bacon.

  6. In a saucepan, combine molasses, salt, pepper, mustard, ketchup, Worcestershire sauce and brown sugar. Bring to a boil and pour over beans. 
  7. Pour in the reserved bean liquid to cover beans; if there is not enough liquid, add hot water to cover. 
  8. Add lid and bake 4 hours. 
  9. Remove lid, add more hot water is beans seem dry and bake uncovered for 2 to 4 more hours.
Fourth of July Celebrations -- dinner and fireworks!


Recipe without photos . . .
Boston Baked Beans . . . baked in a bean pot
2 cups dried navy beans
1 /2 lb. bacon, cut into pieces
1 onion, sliced thin
3 tablespoons molasses
2 teaspoons salt
1/4 teaspoon ground black pepper
1/4 teaspoon dry mustard
1/2 cup ketchup
1 tablespoon Worcestershire sauce
1/4 cup brown sugar

  1. Soak beans overnight in cold water according to package directions.
  2. Next day simmer the beans in the same water until tender (between 1 to 2 hours). 
  3. Drain and reserve the liquid.
  4. Preheat oven to 300°.
  5. Layer the following in a bean pot that has been sprayed with pan release: about half the onion slices, beans, and bacon; top with additional layers of onions, beans and bacon.
  6. In a saucepan, combine molasses, salt, pepper, mustard, ketchup, Worcestershire sauce and brown sugar. Bring to a boil and pour over beans. 
  7. Pour in the reserved bean liquid to cover beans; if there is not enough liquid, add hot water to cover. 
  8. Add lid and bake 4 hours. 
  9. Remove lid, add more hot water is beans seem dry and bake uncovered for 2 to 4 more hours.