Chocolate Cornpone with Hot Mexican Chocolate Sauce

Name: Chocolate Cornpone with Hot Mexican Chocolate Sauce
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 6
Cuisine: Southern
Ingredients: 1 Tbsp ancho chili powder; 1 teaspoon baking powder; 227 grams bittersweet chocolate, coarsely chopped; 120 milliliters buttermilk; 2 cinnamon sticks; 6 larges egg yolks; 2 larges eggs, lightly beaten; 63 grams all-purpose flour; 2 Tbsps ground toasted almonds; 238 milliliters heavy cream; 357 milliliters heavy cream; 0 teaspoons salt; 85 grams semisweet chocolate, coarsely chopped; 113 grams semisweet chocolate, melted; 50 grams sugar; 100 grams sugar; 1 Tbsp sugar; 1 Tbsp unsalted butter; 1 teaspoons vanilla extract; 80 grams white cornmeal; 488 milliliters whole milk

The recipe Chocolate Cornpone with Hot Mexican Chocolate Sauce could satisfy your Southern craving in about 1 hour and 10 minutes. For $3.01 per serving, you get a bread that serves 6. One serving contains 1120 calories, 19g of protein, and 76g of fat. This recipe from Foodnetwork requires vanillan extract, baking powder, sugar, and sugar. Users who liked this recipe also liked Hot Spiced Mexican Hot Chocolate with Ice Cream Dusted with Chili Powder, Chocolate orange bombe Alaska with hot chocolate sauce, and Chocolate & almond puds with boozy hot chocolate sauce.

Instructions

Preheat oven to 375 degrees F. Butter a 9-inch round cake pan and line the bottom with a disk of parchment paper.

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Butter

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Baking Paper

Cake Form

Oven

Place chocolate in a double boiler over simmering water and stir until melted.

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Chocolate

Water

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Double Boiler

Remove from heat and let cool slightly.

Whisk together the flour, cornmeal, sugar, chili powder, baking powder, and salt in a large bowl. Stir in the eggs and buttermilk and then stir in the melted chocolate. Scrape batter into the prepared pan and bake for 18 to 20 minutes. Cool in the pan on a rack.

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Baking Powder

Chili Powder

Buttermilk

Chocolate

Cornmeal

All Purpose Flour

Sugar

Egg

Salt

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Oven

Whisk

Bowl

Frying Pan

Once the bread is cool, break into 1-inch chunks and spread in the bottom of a 2-quart baking dish.

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Spread

Bread

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Baking Pan

Whisk together the sugar and yolks in a large bowl until pale.

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Sugar

Egg Yolk

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Whisk

Bowl

Whisk in the melted chocolate, milk, cream, and vanilla extract until combined.

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Vanilla Extract

Chocolate

Cream

Milk

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Whisk

Using a fine sieve, strain the custard over the bread chunks. Press on the bread chunks so that they are soaked in the custard mixture.

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Custard

Bread

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Sieve

Place the pan in a roasting pan and fill the roasting pan halfway with hot water.

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Water

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Roasting Pan

Bake for 40 minutes or until the custard is set.

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Custard

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Oven

Remove and let cool on a rack for 30 minutes before serving. This is best served warm. Spoon into bowls and drizzle with the Hot Mexican Chocolate Sauce.

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Hot Fudge Sauce

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Bowl

Bring heavy cream and cinnamon sticks to a simmer in a small saucepan.

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Cinnamon Stick

Heavy Cream

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Sauce Pan

Remove from the heat and let steep for 15 minutes.

Remove the cinnamon sticks, add the chocolate and sugar, and cook over low heat until the chocolate is completely melted. Stir in the almonds and transfer to a small pitcher. Keep hot.;

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Cinnamon Stick

Chocolate

Almonds

Sugar

Equipment

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Riesling, Sparkling Wine, and Zinfandel are my top picks for Cornbread. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. You could try Juve & Camps Reserva de la Familia 40th Anniversary Cuvee Cava. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 18 dollars per bottle.

Juve & Camps Reserva de la Familia 40th Anniversary Cuvee Cava

Pale gold in color, this Cava has aromas of ripe white peaches, toasted baguette with hints of lemon citrus and apricots. The palate is rich and broad with flavors of green apple, jasmine green tea and toasted almonds. This brut nature cava is extremely versatile because no dosage added, so the acidity and bubbles clean your palate after each bite. Recommended dishes: garlic shrimp, miso-marinated sea bass, sesame encrusted tuna, chicken tikka masala and Jamon Iberico.