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 #20: Banana Chocolate Chunk Walnut Loaf

Recipe #20: Banana Chocolate Chunk Walnut Loaf

Posted by Unknown

One of my husband's favorite desserts is banana bread and unfortunately since moving in our new house with our small oven my last few attempts have not gone so well. What ends up happening is the ends turnout fully cooked but the middle turns out mushy and undercooked and typically I am going well over the cooking time as usual.

So while banana bread is typically a pretty easy quick bread I had concerns that my oven would fail me once again. The recipe called for a few bananas and once you mix them for a bit with the paddle attachment you measure to one cup. Fortunately for me three ripe bananas equaled one cup exactly (that's all I had).

Then you bake for over an hour (and for best results you don't open the oven the entire time). Out of all recipes I have baked thus far from the Dahlia Bakery cookbook this one smelled up the entire house - I would guess even the neighbors could smell it.

I checked the bread 60 minutes in and it looked perfectly baked. I inserted a wood skewer and there was still batter sticking to it so I set the timer in five minute increments until done. Because I was nervous it would be undercooked in the middle I ended up baking it just a few minutes too long. It still turned out amazing however the outside was just a smidge too hard. Once I warmed it up in the microwave and spread with just a touch of butter it was divine.

For full recipe see page 95 in the Dahlia Bakery Cookbook