This is a cornbread with all the classic ingredients for a poultry stuffing already baked into it. Slice the cornbread into croutons and toast them with butter for the Ancho Cider-Glazed Hens, or on a work night, try a warm square of the cornbread with scrambled eggs.
This is a generous recipe because the croutons are good on their own and the bread freezes well for 3 months. Bake it 1 to 2 days before using in the hens recipe and keep it in the fridge.
2. In a large bowl, stir together the flour, cornmeal, sugar, baking powder, and salt with a whisk to thoroughly combine. Stir in the scallions, thyme, garlic, sausage, pine nuts, and cheese until well blended. Set aside.
3. In another large bowl, beat the butter with the eggs and egg yolks and gradually add the milk. Stir the wet ingredients into the dry ones only long enough to combine. The mixture should be a little lumpy. Don't overmix.
4. Using thick potholders to take the hot pan from the oven, add the oil and swirl it around to coat the pan. Take extra care not to burn yourself. Pour in the batter and bake for 20 to 30 minutes, or until a knife inserted in the center of the cornbread comes out clean.
5. Cool for 10 minutes in the baking pan, then turn the cornbread out onto a rack.
6. To make butter-roasted croutons, preheat the oven to 400°F. Cut the cornbread into 1/2-inch cubes and melt 4 tablespoons of butter. Spread the cubes on a cookie sheet, toss them with the butter, and roast for 10 minutes, or until golden with crisp edges. Serve with drinks or with the Ancho Cider-Glazed Hens.
From The Splendid Table'sÂ® How to Eat Weekends: New Recipes, Stories & Opinions from Public Radio's Award-Winning Food Show by Lynne Rossetto Kasper and Sally Swift (Clarkson Potter Publishers, 2011). Copyright © 2011 by American Public Media. Photographs copyright © 2011 by Ellen Silverman. All rights reserved.
When Marvin Gapultos had a craving for adobo but didn’t know how to make it, he decided to learn his family’s recipes. Since then, he has shared the flavors of Filipino food through his Los Angeles-based food truck The Manila Machine, on his blog Burnt Lumpia, and in The Adobo Road Cookbook.