Go Back

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.
Print Recipe Pin Recipe
Course Side Dish
Servings 8

Ingredients
  

Cranberry Compote

  • 2 pounds fresh cranberries
  • 2 cups sugar
  • 2 cups orange juice
  • 4 tablespoons burnt cinnamon ground
  • 4 tablespoons ancho chile powder
  • 1 teaspoon fresh rosemary toasted and chopped
  • 1 teaspoon salt

Heritage Cornbread

    Soaker

    • 2/3 cup heritage cornmeal
    • 2 cups buttermilk

    Final Mix

    • 1 cup all-purpose flour
    • 1 cup +1 tablespoon spelt flour
    • 3 eggs
    • 2 teaspoon honey
    • 3 tablespoons brown sugar
    • 3 tablespoons raw sugar
    • 3 tablespoons butter melted
    • 1 1/2 tablespoons baking powder
    • 1/3 teaspoon baking soda
    • 3/4 teaspoon salt

    Instructions
     

    Cranberry Compote

    • 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.

    Heritage Cornbread

    • 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