I’ve finally found the cornbread ‘update’ I’ve been seeking for decades. At least since I discovered I’m just not cut out to be a classic ‘southern mama’. It’s another outburst of brilliant updating-with-a-twist, kick-started by the newstalgia trend…
It isn’t exactly what the headline sets you up to expect. At least, not in my (cook) book. But I can also see why a ‘Paula Dean’ purist would say it’s not cornbread. Nor would they agree that it’s an accept-able stand-in for cornbread.
But I knew, when I first read the source story for today’s ‘recipe’ post that I wanted this fritter-cum-dupling-cum-corn puff as a frequent companion to my southern and Southwestern mains. They had me at the ‘glamour shot’ photo at the top of their page…
Styled a ‘fritter’
The best part of this so-called fritter is that’s more corn than fritter. As the preamble to the recipe suggests, they’re, “littered with fresh sweet corn.” With, as one commenter says, “just enough mois-ture to hold it all together.”
And everybody who expresses an opinion remarks favourably about the light, crispy crust.
But my fave angle on these howlin’-at-the-moon’ hush puppies is the big bite of corn you get. More than enough, in my humble opinion, to qualify them as a full-on side.
What’s so special?
The fresh corn called for in the ingredients list is important. Though I would be just as happy with a couple of handfuls of frozen sweet corn kernels. The frozen stuff I get at my go-to supermarket’s freezer case is always very fresh tasting and juicy when cooked up.
The corn starch is equally important to the smooth ‘silky’ interior and the crispy, ‘tempura-like’ exterior.
The full 1 tsp. of baking powder is as crucial to a properly-raised, light-yet-well-structured fritter batter as the two eggs called for. No question this combo is going to hold everything together with class and elegance.
Tweaks galore possible
The version described in the source recipe calls for a full 1 tbsp. of sugar. And powdered/confec-tioner’s sugar to ‘dust’ on top of the finished product. That’s definitely a sweet variant. Something you could eat with jam or cinnamon sugar as a dessert.
But cut the sugar to one tsp., cut the powdered sugar altogether, and maybe add a pinch of savoury that complements the Main you want to pair them with, and you’ve got a great, substantial side.
You could substitute any number of tempura-class veggies (cut small) to create your own style of tempura-like bite to match any savoury Main. On second thought, they’d be more like Indian-style pakoras, but lighter and fluffier inside.
As a little more of a long shot… Cut the corn altogether and add dried or fresh fruit chunks instead, and you’ve got a really special, delicate, elegant, dessert.
My overall take
The batter formula strikes me as a low-chance-of-failure, light, crispy jewel of a creation. And I’m enthused about trying all sorts of possible tweaks and adaptations that it should support.
Even if you’re antsy about deep frying, you could shallow-fry these corny nuggets and get almost the same finished product.
The official recipe estimates 10 min. prep time and 20 min. in front of the stove frying these beautiful little golden nuggets. But the frying time should constitute just about the optimum amount of finish-simmering many soups, stews or sauces you want to serve them with will need.
~ Maggie J.