Cornbread - Thermador PROFESSIONAL Series Recipes

CORNBREAD

INGREDIENTS
1 onion
2 sprigs rosemary
1 – 2 red chili peppers
2 cups cornmeal
2 tbsp. flour
1 tsp. baking powder
1 tsp. salt
1 cup buttermilk
2 eggs
½ cup grated parmesan
1½ tbsp. melted clarified butter
Peel and finely dice the onion. Remove the needles from the rosemary and chop
finely. Cut the chili pepper in half, remove the seeds and cut into small pieces.
Mix the cornmeal, flour, baking powder and salt in a bowl. Mix the buttermilk and
eggs together and add to the bowl. Add the diced onion, rosemary, chili and Parme-
san.
Stir all ingredients well. Grease the cake pan and mix the rest of the clarified butter
into the batter. Place the batter into the cake pan.
Bake the cornbread as indicated until the surface is golden brown.
COOK'S TIPS:
This bread also tastes excellent toasted.
9" springform cake pan serves 6
SETTINGS
STEAM CONV, 325°F
30 – 40 minutes
Springform Cake Pan on Wire Rack
2 2
BREADS
139