Recipe #24: Fresh Corn Cornbread with Cornmeal Crumble

Recipe #24: Fresh Corn Cornbread with Cornmeal Crumble

Posted by Unknown

This recipe has made it into my top five of all the Dahlia Bakery recipes I have made thus far. If I had to pick five today they would be: buttery cupcakes with sour cream frosting, grandma douglas's schnecken, peanut butter sandwich cookies (ofcourse), intense chocolate cake and now this cornbread.

I've never experienced cornbread with fresh corn in it, what a treat!! I prepped most of this recipe the night before so I could make it first thing the following morning. All I had in my house at the time were girl scout cookies and I have to say since starting on this baking journey and eating the most amazing baked treats nothing compares to these recipes. I really don't enjoy store bought cookies anymore and now even girl scout cookies don't taste good to me!! What the heck?

I pulled everything together fairly quickly but there are a few steps in this recipe you need to plan for like blanching the corn and melting the butter and letting it sit just long enough to get to room temperature before mixing in.

Once the batter is done you top with the cornmeal crumble which I will write about in a separate post. The only thing I probably could have done here is add just a tad more butter to make the crumble form bigger clumps. I was able to get some on the batter but it could have used a handful more as most of it I just had to sprinkle on top. Then you want to pat it down with your fingers to make sure it doesn't separate from the batter when baking.

The result: OMG. So good! It is dense, moist, and filling and you only need one slice. We had it as breakfast, a side with dinner, and a dessert. You can taste the sugar in it so it is a nice blend of sweet and savory. 

For full recipe: See page 98 in the Dahlia Bakery Cookbook

Recipe #3: Grilled Cheese with Bacon and Avocado

Recipe #3: Grilled Cheese with Bacon and Avocado

Posted by Unknown

I choose pepper bacon, Beecher’s Flagship cheese, and rustic potato bread for this sandwich. The grilled cheese from Dahlia is one hunk of cheesy bliss. My plan is only to consume a half of sandwich with the soup – as long as I can make it as cheesy as Dahlia’s this should be plenty for dinner. My husband on the other hand will enjoy a whole sandwich.

The result: Close… but no cigar. What I will do differently next time is buy a loaf that has more height and cut the slices just a smidge smaller. I will also add more cheese and then cook the sandwich on low with a lid on the pan. Typically that is how I always make grilled cheese but I accidentally turned the wrong burner up and it cooked the sandwich to quickly which did not help the cheese melt. It certainly wasn’t inedible as I ended up eating a whole sandwich.


For full recipe: See page 344 in the Dahlia Bakery cookbook