November 01, 2006


My story about cooking with Indian chef Suvir Saran ran today in Flavor. I had a blast making fried chicken and green beans with him at the Epcot International Food & Wine Festival. He was utterly charming and patient, and the chicken recipe he gave us (you can see it on the link) was outstanding.


Anyway, he mentioned that his cornbread recipe had garnered him some raves at a conference he attended.

The chefs at the conference reportedly gave him a standing ovation after tasting it. Then he announced that he had used Jiffy mix and had doctored the recipe a bit for his own stamp on it.

1 package Jiffy Mix
1/3 cup flour
1/2 teaspoon freshly ground black peppercorn
1/4 teaspoon salt
1/4 teaspoon cayenne
2 Serrano chiles, very finely minced
Kernels from 2 corn cobs
1 egg
Buttermilk, just enough to make a mix that resembles muffin batter
3/4 stick of butter

Preheat oven to 350F.

In an 8-inch round baking tin, melt the butter. When melted, pull it out and sit it on the stove.

Mix all the dry ingredients and the minced pepper together.

Add eggs and buttermilk together and mix quickly and lightly.

Put the tin back in the oven for a couple of minutes. When the butter is hot again, bring the tin out, pour the batter into it, move the tin around so that the melted butter that had come on top of batter is evenly distributed all over the batter.

Bake for 35 minutes until the top begins to get golden and a toothpick stuck into the middle comes out dry.

Place the tin on a wire rack for 10 minutes.

Turn over onto a platter bottom side up and rub the cake (the bottom, now the top) with the remainder of the butter stick.

Posted by Jeff at November 1, 2006 08:13 AM | TrackBack
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