GRILLED CRANBERRY COMPOTE AND HERITAGE CORNBREAD

Greg Wade

Serve this heritage cornbread with a large dollup of compote. Makes 2 8" round loafs or about 2 dozen muffins.

Course Side Dish

Servings 8

Grill the cranberries over medium heat using a small grill grate to hold them, they should be charred and starting to burst open. It will be best to grill over wood or charcoal.
Once charred, combine the cranberries, sugar, orange juice, salt, ground cinnamon and chile powder in a small saucepot.
Cook over medium heat until thick, about 7-8 minutes.
Remove from heat and add the toasted & chopped rosemary, cool to room temp and serve.

In the evening on day 1, combine the cornmeal and buttermilk in a bowl and mix by hand until thoroughly combined.
Let this mixture sit at room temperature for 12-24 hours.
The next evening, preheat the oven to 400F. Grease a cast iron pan, or something similarly heavy bottomed.
While the oven is preheating, combine all of the dry ingredients in a bowl.
Whisk to combine thoroughly, then add the remaining wet ingredients, including the soaker, and whisk until all the dries are absorbed.
Pour into the preheated pan and bake for 20 minutes, or until golden brown on top. Test with a toothpick or cake tester by sticking it into the center of the cornbread, the tester should come out clean.
If the pan is preheated properly the bottom should be just slightly more caramelized than the top.
If you are feeling indulgent, spread a pat of butter over the warm cornbread and drizzle with a little honey before cutting.
Serve with cranberry compote.

Wine Category Cabernet Sauvignon