Grilled Cheddar Cornmeal Cakes
Grilled Cheddar Cornmeal Cakes
1 ¾ cups all-purpose flour (430ml)
½ cup yellow or white stone-ground cornmeal (125ml)
½ teaspoon sugar (2.5ml)
½ teaspoon baking powder (2.5ml)
½ teaspoon salt (2.5ml)
½ cup chilled butter, cut into 4 to 6 pieces (125ml)
8 ounces extra-sharp cheddar cheese, grated (227g)
½ cup corn kernels, fresh (125ml)
1 tablespoon white vinegar (15ml)
8 to 10 tablespoons ice water (120ml – 150ml)
1 teaspoon chili powder (5ml)
3 tablespoons chives chopped fine (45ml)
2 teaspoons kosher salt (10ml)
In a small bowl mix the white vinegar and ice water together. Then in a food processor fitted with a metal blade add the flour, cornmeal, sugar, and baking powder, and salt. Pulse using on and off turns until well combined. Add butter and pulse until small pea sized shapes of butter are achieved. Add corn and chives. Pulse 2 – 3 times. Add vinegar & water. Pulse until soft dough is achieved. If the mixture still feels powdery and dry, add an additional tablespoon or two of water.
Divide the dough into 3 balls and wrap in plastic wrap. Refrigerate for at least 30 minutes.
Remove dough from refrigerator.
Prepare barbecue for direct grilling. Preheat grill to medium low heat.
On a lightly floured surface, roll out the dough into 1/8-inch-thick rounds. Cut each round into 6 or 8 wedges. Sprinkle chili powder and salt on each wedge to taste.
Transfer the wedges to the grill, a few at a time, and cook directly on the well oiled grill. Grill the bread on medium-low heat for 1 ½ to 2 minutes per side, until toasted golden brown with medium-brown grill marks on each side. The bread should have a crispy surface and slightly moist interior.
Makes 2 large baskets of breads
1 ¾ cups all-purpose flour (430ml)
½ cup yellow or white stone-ground cornmeal (125ml)
½ teaspoon sugar (2.5ml)
½ teaspoon baking powder (2.5ml)
½ teaspoon salt (2.5ml)
½ cup chilled butter, cut into 4 to 6 pieces (125ml)
8 ounces extra-sharp cheddar cheese, grated (227g)
½ cup corn kernels, fresh (125ml)
1 tablespoon white vinegar (15ml)
8 to 10 tablespoons ice water (120ml – 150ml)
1 teaspoon chili powder (5ml)
3 tablespoons chives chopped fine (45ml)
2 teaspoons kosher salt (10ml)
In a small bowl mix the white vinegar and ice water together. Then in a food processor fitted with a metal blade add the flour, cornmeal, sugar, and baking powder, and salt. Pulse using on and off turns until well combined. Add butter and pulse until small pea sized shapes of butter are achieved. Add corn and chives. Pulse 2 – 3 times. Add vinegar & water. Pulse until soft dough is achieved. If the mixture still feels powdery and dry, add an additional tablespoon or two of water.
Divide the dough into 3 balls and wrap in plastic wrap. Refrigerate for at least 30 minutes.
Remove dough from refrigerator.
Prepare barbecue for direct grilling. Preheat grill to medium low heat.
On a lightly floured surface, roll out the dough into 1/8-inch-thick rounds. Cut each round into 6 or 8 wedges. Sprinkle chili powder and salt on each wedge to taste.
Transfer the wedges to the grill, a few at a time, and cook directly on the well oiled grill. Grill the bread on medium-low heat for 1 ½ to 2 minutes per side, until toasted golden brown with medium-brown grill marks on each side. The bread should have a crispy surface and slightly moist interior.
Makes 2 large baskets of breads
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