Savory Corn Bread Topped With Slow Roasted Morels
- 1 cup fine-ground corn meal (red, yellow or blue will work)
- 3/4 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 6 tablespoons unsalted butter
- 1 tablespoon honey
- 1/2 tablespoon molasses
- 2 eggs
- 1 cup whole milk
- 30 medium-size morels - (to 40)
- 1/4 cup extra-virgin olive oil
- 1/4 cup thyme leaves
- 1 tablespoon chopped garlic
- 1 tablespoon kosher salt
- 2 cups cold water
Preheat oven to 350 degrees. Mix the first four ingredients together in a large mixing bowl. Cut in the butter using a fork or two knives until the texture of coarse corn meal. Mix the remaining ingredients together in separate bowl. Slowly add the two together and mix well.
Grease twelve 4- by 3/4-inch nonstick muffin molds and distribute equal amounts of batter into each. Bake in the oven for approximately 10 minutes or until a toothpick comes out dry. Pull out of oven and cool on bakery rack until room temperature. You may keep the muffins for two days wrapped in plastic at room temperature.
For The Morels: Preheat oven to 200 degrees. Lightly toss all ingredients together in roasting pan, cover and bake for 1 hour until the morels are soft. Strain and reserve the liquid.
Presentation: Place one of the savory corn muffins in the middle of 6 soup bowls. Top with 5 or 6 of the Morels. Pour the reserved liquid in equal proportions among the 6 bowls. Garnish with fresh thyme sprigs and serve immediately.
This recipe yields 6 servings.