If you like corn, chances are you are also a big fan of cornbread in its many interesting forms. I used to think that cornbread was so good it didn’t need anything extra thrown in the ‘mix’.
Cornbread appeals to all of our senses, a pop and sizzle as batter pours onto a hot griddle, the earthy fragrance that fills the kitchen when its baking. Then there’s the taste …. !! We love what makes us feel good, especially comfort foods that are warm, simple and delicious.
The beauty of cornbread is that it can take on so many different flavors. It can be sweet, savory or as spicy as you would like. Thanks to its simplicity, there are very few food items it wouldn’t pair with, so the limits to cornbread-based culinary creations are endless.
While this isn’t necessarily your classic cornbread it makes a very interesting meal served with a baked potato and some Parmesan zucchini fries.
Ham & Cheese Cornbread Roll
Preheat oven to 400 F. Line a 15 X 10 X 1-inch jelly-roll pan with parchment paper. Set aside.
In a small bowl, whisk together cornmeal, flour, sugar & baking powder; set aside. With a hand mixer, beat egg whites with cream of tartar until stiff but not dry. Alternately fold in cornmeal mixture & oil; fold in cheddar cheese saving some to sprinkle on top of roll before placing in the oven.
Spread batter evenly in prepared pan & bake for 5-6 minutes (top should spring back when lightly touched with finger; do NOT over bake). Remove from oven & turn bread onto a towel that has been lightly sprinkled with cornmeal. Remove & discard parchment paper. Starting at narrow end, roll bread with towel; set on a wire rack & allow to cool for 5 minutes.
In a small bowl, mash together butter, mustard, onion & Worcestershire sauce until combined & thick. Unroll bread, remove towel & top with ham slices; spread filling mixture over ham & sprinkle with shredded Swiss cheese. Reroll bread & place, seam side down on lined jelly roll pan. Sprinkle with remaining cheddar cheese & bake until cheese is melted, about 5-6 minutes.
I remember the first time I heard of sour cream being used in making a rhubarb pie. I could hardly imagine it but once I tried it there was no going back! If you look through some of the older recipe books, there are at least eight or nine different pies made using sour cream. These nostalgic desserts certainly take you back to a simpler time.
Basically this is your classic rhubarb pie except with a sweet/sour cream, custard filling. The sour cream is not assertive; its presence simply provides a rich, creamy background for the rhubarb.
I’m not sure why, but I never get tired of cooking (or eating) rhubarb. Every season, I can’t wait until its ready to use. Last year, Brion and I found another spot for three new plants to grow in our yard, so hopefully they do well. I realize its not for everyone but it is certainly versatile in its uses.
For this rhubarb crostada, I’m using an spiced-oat streusal topping which almost mimics a baked fruit crumble taste. Serving this dessert chilled brings it to its full potential. Of course, when you add a scoop of ice cream!
Sour Cream Rhubarb Crostada
Cornmeal Pastry (OR use purchased refrigerated pastry if you wish)
In a small bowl, combine sour cream & ice water; set aside. In a large bowl, whisk together flour, cornmeal, sugar & salt. Using your fingertips, cut in the butter until mixture resembles BOTH coarse crumbs & small peas. Sprinkle the cold sour cream mixture over dough, 1 Tbsp at a time, tossing with a fork to evenly distribute it. After you have added all the liquid mixture, dough should be moist enough to stick together when pressed. Do NOT over work pastry. Press dough into a disk shape; wrap in plastic wrap & refrigerate until ready to use.
In a bowl, combine all topping ingredients with fingertips until crumbly; set aside.
Preheat oven to 375 F. In a bowl, Mix 1 cup sugar, 3 Tbsp flour, 1 tsp cardamom & orange zest. Stir in slightly beaten eggs & sour cream, add rhubarb; toss gently.
Remove pastry from fridge. Preheat oven to 375 F. On a large sheet of parchment paper, roll out pastry into a 12-inch circle. Place pastry in a 9-inch pie pan, leaving parchment paper underneath it. Pour filling into crostada; gently fold the 1/2-inch of pastry remaining above pie pan rim over edge of crostada. Sprinkle spiced-oat topping over filling. Brush pastry edge with egg wash.
Bake 50-60 minutes until edge is puffed, filling is slightly jiggly & topping is golden. Cover loosely with foil if topping begins to brown too much. Cool at least 3 hours before serving. Slice & serve with a dollop of whipped cream or a scoop of ice cream.