Curtis Stone CSWB100, Instruction Manual

Page: 13 / 16

Waffled Cornbread with Southwestern Chili
METHOD
1.
2.
3.
4.
5.
6.
Preheat the oven to 200°F.
Into a large bowl, sift the flour, cornmeal, sugar, baking powder, and salt. In another large bowl, whisk the buttermilk,
butter, and eggs to blend. Stir the buttermilk mixture into the flour mixture just until blended (do not overmix).
Preheat the Curtis Stone Waffle Baker. Place a wire rack over a large baking sheet and place the sheet in the oven.
Using a silicone brush, brush the waffle plates with the bacon fat. Pour about 1 cup of the cornbread batter into the
center of the lower plate and spread to cover the plate. Close the waffle baker and lock it closed. Cook the cornbread for
10 seconds then, holding both handles together, rotate the waffle baker 180˚. Continue to cook the cornbread for 4 to 5
minutes, or until golden. Carefully remove the cornbread. Transfer the cornbread to the oven to keep warm while preparing
more cornbread waffles.
Spray the waffle baker with more cooking spray as needed and cook the remaining cornbread.
Split the waffles in half and divide among 8 shallow bowls. Ladle the chili over the warm cornbread and serve with the
accompaniments.
Serves: 8 (makes 4 waffles)
INGREDIENTS
Make-Ahead: The cornbread batter can be made up to 2 hours ahead, covered and refrigerated.
1 1/4 cups all-purpose flour
1 1/4 cups yellow cornmeal
1/2 cup sugar
4 teaspoons baking powder
2 teaspoons kosher salt
1 1/3 cups buttermilk
5 tablespoons unsalted butter, melted
2 large eggs
1/4 cup melted rendered bacon fat or nonstick vegetable oil cooking spray
Southwestern Chili (see recipe), hot
Prep Time: 40 minutes
Cook Time: 1 hour and 40 minutes
Maple Kumquat Syrup
METHOD
1. In a small saucepan, combine the maple syrup and cardamom, bring to a simmer over medium heat, and simmer for 2
minutes. Remove the pan from the heat, stir in the kumquats, and let steep for 10 minutes. Discard the cardamom. Serve
warm.
Makes: 2 cups
INGREDIENTS
Make-Ahead: The syrup can be made up to 3 days ahead, covered and refrigerated. Rewarm over low heat before serving.
1 1/2 cups pure maple syrup
3 cardamom pods, cracked open
1 1/2 cups sliced kumquats (about 20 kumquats), seeds removed
Prep Time: 10 minutes, plus 10 minutes to steep
Cook Time: 8 minutes
23 24