Roasted Corn Salsa Blackened Cornbread

By Hklbrries

As always, be sure to read through recipe first as one is required to have first made and cooled the roasted corn before proceeding with the recipe... Cast iron skillet also required.

Ingredients

• Cornbread:
• 1 1/2 cups all purpose flour
• 3/4 cup polenta (or finely ground corn meal)
• 1 tablespoon baking powder
• 1 tablespoon sugar
• 2 teaspoons salt
• 8 tablespoons butter, divided
• 2 eggs, beaten
• 1 1/4 cup whole milk
• Roasted Corn Salsa:
• 1 ear of corn, roasted and shucked
• 1/4 medium red onion, diced small
• 1/2 red bell pepper, diced small
• 1 tablespoon garlic, minced
• 1/2 jalapeño pepper, seeded and diced small
• 1 tablespoon parsley, chopped small
• 2 tablespoons cilantro, chopped small
• 1 tablespoon chives, chopped small
• 2 tablespoons red wine vinegar
• 2 tablespoons canola oil
• 1 teaspoon salt
• 1 tablespoon black pepper, ground fine
• 1 teaspoon sugar
• Cajun Blackening Seasoning:
• 1 tablespoon sweet paprika
• 2 teaspoons onion powder (can substitute granulated)
• 2 teaspoons garlic powder (can substitute granulated)
• 2 teaspoons cayenne
• 1 tablespoon oregano
• 1 tablespoon dried thyme
• 1/2 teaspoon gumbo filé (optional)
• 1 teaspoon salt
• 1 teaspoon sugar
• 1/4 teaspoon black pepper, ground
• 1/4 teaspoon cinnamon, ground
• 1 cup melted butter
• Honey butter

Details

Servings 24

Preparation

Step 1

Roasted Corn Salsa Blackened Cornbread:

Preheat the convection oven to 400 F or conventional oven to 450 F. Place a 9-by-6 cake pan in the oven and allow it to get very hot.

In a large bowl, whisk the flour with the cornmeal, baking powder, sugar and salt.

Melt 6 tablespoons of the butter in a microwavable measuring cup. Whisk in the eggs and milk until well blended.

Add the liquid ingredients and the Roasted Corn Salsa (recipe follows) to the dry ingredients. Stir with a spatula until mix is just combined.

Heat the remaining 2 tablespoons of butter in the hot pan.

Scrape the batter into the hot pan and bake in the center of the oven for about 25-35 minutes, until the cornbread is golden and a toothpick comes out clean. Transfer to a cooling rack and cool for at least 20 minutes. Finish with Cajun Blackening Seasoning (recipe follows) before serving.

Roasted Corn Salsa:

Once corn is roasted, shucked, cooled and cut off the cob, combine all ingredients and set aside.

Cajun Blackening Seasoning:

Combine all spices until evenly distributed.


To blacken the cornbread:

Cut the cooled cornbread into 12 equal pieces, then cut once down the middle.

Dip one side of the cornbread slice into melted butter and then into the blackening seasoning.

Place the seasoned side of the cornbread on your very hot cast iron skillet and allow to slightly blacken for about 30 seconds (may take longer if pan is not hot enough). Your bread will produce a lot of smoke, so make sure the fan is on.

Serve with honey butter.