Sarma Cornbread

• tempo totale: 42 minutes

Ingredienti

Last month I had the honor of visiting @sarmarestaurant (shoutout @sallyekus for helping me get a rest and @chefmamacass2 for being so gracious and nourishing us at your beautiful restaurant)

The black sea cornbread was mind blowing, I still haven’t recovered. Its chewy, bright, moist, sweet, and spicy- everything I’ve ever wanted to be

Now this isn’t identical, but it’s close!! And allegedly the recipe may be released soon-ish via cookbook, but I heard this on reddit so take it with a grain of salt

Just please make this in the meantime:

1/2 cup white cornmeal

1/3 cup AP flour

1/3 cup sweet rice flour

3 tbsp sugar

1 tbsp baking powder

1/2 tsp kosher salt

1 cup sour cream

6 tbsp melted butter

1 large egg

1/3 cup cubed feta

Habanero Syrup)

1/2 cup sugar

1/2 cup water

1-2 habaneros, finely chopped

2 tbsp honey

Process:

Istruzioni

Set a rack in the center of an oven and preheat it to 375F. Grease a 9” round cake tin heavily with butter. Set aside.

Slice and chop your habanero thinly with the seeds. In a pan, combine the sugar and water. Bring to a slight simmer, stirring until sugar has dissolved. Add the habanero and honey to the pot and cook for 5 minutes over low heat. Using a mesh sieve (strainer), pass the syrup through and reserve the habanero pieces. Set the syrup aside.

combine the cornmeal, AP flour, rice flour, sugar, baking powder, and salt in a large bowl. Set aside. Combine the sour cream, butter, and egg in a separate large bowl. Fold the dry into the wet, until just combined. Fold the cubed feta and reserved habanero pieces into the batter once more.

Place into the greased tin, and bake in the oven for 30-35 mins or until golden brown.

Remove and let cool for 5 mins. Flip the cornbread onto a plate and brush with the hot honey syrup along the top and sides. Garnish with crushed, toasted sesame seeds immediately.

Serve warm.