Crusty Corn-a-cups for the Connoisseur - Upside-down Cornbread

Crusty Corn-a-cups for the Connoisseur - Upside-down Cornbread

On a purely esthetic level, crimson and green slices of deliciousness entice the vision, like appliqued motifs on yards of crisp organdy. On a deeper level, the crustiness of cornmeal ingrained with earthy spices, the sweet-sourness of yogurt coupled with the brio of Serrano, the gooey esprit of melted cheese cutting ribbony strands through these savory cups freckled with corn kernels that are just as good inside-out or upside-down..beckon the epicure’s senses with enigmatic and aromatic aura. So go ahead, ogle before you're set to gobble-gobble..

Crusty Corn-a-cups for the Connoisseur - Upside-down Cornbread

Upside-down Crusty Cornbread

(Makes 14 muffin-sized servings)

Crusty Corn-a-cups for the Connoisseur - Upside-down CornbreadOn a purely esthetic level, crimson and green slices of deliciousness entice the vision, like appliqued motifs on yards of crisp organdy. On a deeper level, the crustiness of cornmeal ingrained with earthy spices, the sweet-sourness of yogurt coupled with the brio of Serrano, the gooey esprit of mel...

Summary

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    Ingredients

    Cherry tomatoes
    ½ pint
    Jalapenos or Serrano chillies
    2
    Tablepoons flax seeds powder +  water (or use 1 egg)
    2 2 Tablespoons
    Dry ingredients
    Cornmeal
    1 Cup
    All-purpose flour
    ¾ Cup
    Baking powder
    2 Teaspoons
    Baking soda
    ½ Teaspoon
    Salt
    1 Teaspoon
    Coriander powder
    1 Teaspoon
    Cumin powder
    ½ Teaspoon
    Red chilli powder/cayenne
    ½ Teaspoon
    Wet ingredients
    Plain yogurt/curd
    1 Cup
    Water
    ¼ Cup
    Melted butter
    ¼ Cup
    Corn kernels, fresh or, thawed and drained if frozen
    ½ Cup
    Shredded cheese - we used Pepper Jack
    1 Cup

    Steps

    1. Preheat the oven to 400°F/ 180°C. Cut the cherry tomatoes into halves and thinly slice the chillies. Grease or spray 14 cups in 2 muffin pans or 12 cups and another small baking dish. Line the bottoms with the tomatoes and chillies - the tomatoes with the cut side down.
    2. Place the pans into the hot oven to preheat for about 10-15 minutes. Meanwhile, mix the flax powder and 2 Tablespoons water and set aside, if you are not using the egg.
    3. Sieve together all the dry ingredients into a large mixing bowl. In another container, whisk all the wet ingredients with the egg or flax mixture. Pour the wet ingredients into the dry and gently stir until the batter starts coming together. Now stir in the corn and cheese.
    Crusty Corn-a-cups for the Connoisseur - Upside-down Cornbread

    Spoon the batter into the hot muffin pan, filling them ¾th of the way till the top. Tap the pan on the counter to get the batter to settle. Bake the remaining batter in the smaller pan. The cornbread needs about 18-20 minutes to cook. After this you can broil the bread if desired, to get a crunchier crust.

    Crusty Corn-a-cups for the Connoisseur - Upside-down Cornbread

    Run a knife along the edges of the muffin cups and then remove the bread. If you're not serving the cornbread hot out of the oven, allow it to cool on a wire rack so that the bottoms don't get soggy.

    Crusty Corn-a-cups for the Connoisseur - Upside-down Cornbread

    Serve the cornbread with a hearty soup or Pop's Peppery Chilli. Leftovers can be re-heated on a cast-iron griddle to crisp up the crust and served with scrambled eggs for breakfast.

    Crusty Corn-a-cups for the Connoisseur - Upside-down Cornbread
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