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Thursday, November 15, 2012

twisted holiday cornbread #WFMClash

Twisted Holiday Cornbread

I am so excited to be participating in a Clash of the Cooks challenge with Whole Foods Markets. Each week, participants pick up a box of mystery ingredients and are challenged to create a delectable dish inspired by the holidays. This week's bag contents included: tortilla chips, chicken broth, cranberry sauce, and Maggie's Medley - a mix of artichoke tapenade, pistachio pesto and sun dried tomatoes. Keep reading to discover what I came up with; and in the meantime, be sure to let me know in the comments what you would have created. I'd love to hear your take on the challenge!

Cornbread, especially cornbread dressing, has been an integral part of our Southern Thanksgivings year after year. The tortilla chips inspired me to make a savory skillet cornbread utilizing the chicken broth and some plain Greek yogurt. Of course I still had two key ingredients left and needed to decide what to do with all of those bold flavors.

Since I wanted to capture both a sweet and savory flavor pofiles in my twisted cornbread, I decided to double the recipe and make two. Chevre paired nicely with both my sweet cranberry sauce and my savory tapenade blend. The first batch was twisted with spirals of chevre and tapenade and the second with swirls of chevre and cranberry sauce.

Twisted Holiday Cornbread
Twisted Holiday Cornbread
makes two 6" skillets

Cornbread Ingredients:
4 Tablespoons butter
2 cups ground cornmeal
1 cup finely crushed tortilla chips
1 cup flour
2 Tablespoons sugar
2 teaspoons baking soda
1/2 teaspoon salt
2 cups chicken stock
1/2 cup plain Greek yogurt
3 eggs**

Twisted Additions:
1/4 cup cranberry sauce
1/4 cup Maggie's Medley, finely chopped*
1/4 cup chevre

Ppreparation:
  1. Preheat oven to 400 degrees Fahrenheit. Melt 2 tablespoons of butter in each 6" skillet while oven is preheating.
  2. In a medium sized bowl, mix together all cornbread ingredients until smooth.
  3. Carefully remove preheated skillets from oven. Pour batter into the bottom of each skillet until they are approximately one third of the way full.
  4. Using a piping bag or a baggie with the corner cut out, pipe a swirl of chevre and a swirl of either cranberry or tapenade on top of the initial layer of batter.
  5. Spoon a layer of batter over your swirls, filling the skillet two thirds of the way full for each batch.
  6. Bake at 4oo degrees for 2o-25 minutes until top is golden brown and toothpick inserted into the center comes out clean.
  7. Allow to cool 10-15 minutes before serving.
*Maggie's Medley was a mix of pistachio pesto, artichoke tapenade and sun-dried tomatoes. Any savory tapenade could be substituted for this ingredient.
**If halving this recipe, go ahead and use two eggs.

The end result was two batches of skillet cornbread that were just bursting with holiday flavors. They would be delicious served as is alongside your holiday feasts or would be absolutely amazing as a base for Cornbread Stuffing either separately or mixed together to get the best of both sweet and savory. Whole Foods encourages you to get creative this holiday season and think outside the box!

Twisted Holiday Cornbread
*Ingredients for this post were provided by Whole Foods Markets in exchange for participation in their contest. All opinions are my own. If you like what you see, please be sure to share this post via your social media outlet of choice using hashtag #WFMClash.

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