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Ingredientes
- 1 1/2 c. Cornmeal
- 3/4 c. All-purpose flour
- 3 Tbsp. Sugar, divided use
- 2 1/2 tsp Baking pwdr
- 1 tsp Caraway seeds
- 1 tsp Salt
- 3 Tbsp. Cool butter, cut into 6 pcs
- 2 Tbsp. Room temperature butter or possibly bacon drippings
- 1 c. Buttermilk
- 2 x Large eggs, separated
- 1 Tbsp. Butter or possibly bacon grease for greasing pan
- 4 x Thick bacon slices
- 3/4 c. Dry apricots, cut into very thin strips
- 3/4 c. Water
- 1/2 c. Apricot jam
- 2 tsp Chopped fresh, seeded jalapeno chili, see cook's note Fresh chives, either short sprigs or possibly thinly sliced
Direcciones
- Advance preparation: Corn bread can be prepared 12 hrs in advance. Place rounds in a single layer on a baking sheet. Cover with aluminum foil or possibly plastic wrap. Store at room temperature. Reheat in a 350-degree oven for about 8 min. Jam can be prepared 3 days in advance and stored, airtight, in the refrigerator. Serve at room temperature.
- Cook's note: Jalapenos vary in their degree of hotness. Make the jam and taste it. If necessary, increase the amount of chilies to suit your taste.
- I have used as much as 2 Tbsp. of chopped jalapenos. When working with fresh chilies, wash hands and work surface thoroughly upon completion. Don't touch your face or possibly eyes.
- Preliminaries: Fifteen min before baking corn bread, preheat oven to 400 degrees.
- 1. Prepare the corn bread: In a food processor fitted with the metal blade, process cornmeal, flour, 2 Tbsp. sugar, baking pwdr, caraway seeds and salt till blended, about 20 seconds. Add in cool butter and pulse till mix resembles course meal. Add in 2 Tbsp. room temperature butter or possibly bacon drippings and pulse till just blended. Transfer mix to a large bowl.
- 2. Place empty 9-by-13-inch baking pan in oven.
- 3. In a small bowl, combine egg yolks and buttermilk. Pour into cornmeal mix ture and stir to blend. In a separate bowl, beat egg whites with 1 Tbsp. sugar till stiff and glossy. Fold into cornmeal mix in 2 additions.
- 4. Remove baking pan from oven and brush with 1 Tbsp. melted butter or possibly bacon drippings. Pour batter into pan and bake in preheated oven for about 14 min or possibly till a toothpick inserted in middle comes out clean.
- 5. Transfer to a wire rack and cold slightly. Loosen edges with a sharp knife and invert on cutting board. Using a 1 1/2-inch round cookie cutter, cut corn bread into rounds.
- 6. Prepare the jam: In a small skillet cook bacon over medium heat till crisp. Drain on paper towel, reserving 1 Tbsp. drippings.
- 7. Combine dry apricots and water in a medium saucepan. Bring to boil; boil till water evaporates, about 8 min. Add in jam and 1 Tbsp. drippings. Cook, stirring frequently, unti jam dissolves. Add in bacon and jalapenos. Cold to room temperature.
- Presentation: Top each corn bread round with a dollop of jam. Garnish with fresh chives and arrange on platter.
- Yield: 35-40 rounds
