You're probably wondering why I don't simply ask the chef for the recipe? Because that's no fun. There's a certain appeal to trying to duplicate a recipe without a recipe. Kind of like refusing to pull over for directions because the thrill of the search is just too riveting.
Heads-Up: Michele and I are putting the finishing touches on our big food and wine pairing this weekend at the Frick Winery for the 22nd annual Passport to Dry Creek Valley. I'll try and post an update while on location, but if for any reason I'm incommunicado for the next couple days, that's what's up. Enjoy!
Ingredients:
1 stick (1/2 cup) unsalted butter
3/4 cup finely chopped dried sweetened pineapple (or dried unsweetened pineapple plus 1/2 cup sugar)
2 large eggs
1 cup buttermilk
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 cup all-purpose flour
1 cup yellow cornmeal
14 comments:
Why are the sides and bottom browned, but not the top?
Power to you in this, the sincerest form of flattery. I gave up trying to duplicate recipes after the Near East Rice Pilaf Incident. Any chance you ever tried to duplicate that?
If not, I can definitely content myself with those corn muffins, so I'm not crying in my beer.
Watching that pineapple hit the brown butter actually elicited a reaction from my stomach. (Rwolrowlrowl...)
I'll have to give those flavors a try the next time I do cornbread!
Tamar, Ah yes, the Near East Pilaf, one of the Holy Grails of copycat packaged foods. Never mastered...I always have trouble with the "Autolyzed Yeast Extract" and the "Spices that Add Color" parts. ;-)
blog, those parts were touching metal
Super innovative use of dried fruit!
I have two questions:
1) (Probably a really stupid one) Is it possible to do a brown "butter" with margarine? It's just so much cheaper than butter...
2) Did the muffins taste like those at that "Home" place?
This might qualify as gilding the lily, but if I were serve these with a compound butter, what flavors would compliment the corn and pineapple? Something savory like sage or rosemary, or something more acidic, like citrus zest? Or maybe chile lime?
I didn't think much of the title, never tried cornbread (don't look at me like that)- anyways, just the picture of cornbread never looked appetizing to me- but.... these look good and once I get some of those candied pineapples..I'd really like to try the recipe..thanks chef!(:
These look yummy. I think they would sell at our store
I also like trying to duplicate a recipe without a recipe. It's a good challenge!
I've never heard of cornbread with pineapple in it before. I'm curious what it tastes like so I'm bookmarking the recipe to try it! :)
I went to Home in San Francisco (The one on Market) just to try the original cornbread. It really is that good. I had the meatloaf with a side (Nice big plate) of cornbread. It was homey, yummy, and gave me warm feelings of a happy childhood. love it.....Chef John should be a food critic.
Where do I find the instructions for recipes? I only see a list of ingredients. Thank you.
That's all we got (the vid is the instructions). Sorry, but to busy making videos to type ;-)
Oh my! These were delicious. I just made a batch to accompany a big crock pot of bison and turkey chili. Worth the trouble of chopping the candied fruit. I used new silicone muffin cups and they popped right out onto a cooling rack. Wondering if they will freeze well as two of us SHOULDN'T eat them all at one or two sittings.
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