A Zesty Thanksgiving Side from Iron Chef Cat Cora
by Perri O. Blumberg
I recently talked to Greek Iron Chef Cat Cora about why she loves using a little extra virgin olive oil in almost everything she makes and bakes, but given the season, I couldn’t help but wedge in one last question: “What’s your favorite Thanksgiving recipe?”
She eagerly dished out her pick: white cheddar and scallion corn bread. It’s perfect to mop up some extra gravy or scoop up your mashed potatoes, and best of all, it’s easy enough to make that even younger loved ones can pitch in.
Check it out:
White Cheddar and Scallion Corn Bread
Makes about 36 madeleines
•2 cups all-purpose flour
•1 cup yellow cornmeal
•1 & 1/2 teaspoons baking powder
•1 teaspoon baking soda
•1/2 teaspoon sea salt
•Pinch of freshly ground white pepper
•2 large eggs
•1/2 cup sugar
•1/2 cup unsalted butter, melted and cooled
•3/4 cup sour cream
•1/2 cup milk
•2 cups shredded sharp white Cheddar cheese
•1 cup thinly sliced scallions
Preheat the oven to 350°F. Spray 36 madeleine-plaque molds or one 9-by-11-inch baking pan with nonstick cooking spray or grease with butter.
In a large bowl, stir together the flour, cornmeal, baking powder, baking soda, salt, and white pepper. In a medium bowl, whisk together the eggs and sugar until thickened and smooth. Add the melted butter and whisk until incorporated. Then add the sour cream and milk and whisk until smooth.
Add the egg mixture to the flour mixture and stir until just until combined. Add the cheese and scallions and mix gently just until evenly incorporated. Do not overmix. Using a spoon, fill each prepared madeleine mold half full with batter. Or, pour the batter into the prepared baking pan.
Bake for 12 to 15 minutes, or until the corn bread is golden. Let cool on a wire rack, then invert the madeleine plaques onto the rack. If baked in a baking pan, cut into squares and remove from the pan. Serve warm or at room temperature.
More great Thanksgiving recipes: