Light and Easy Cornbread
A JCC Manhattan member who grew up in Atlanta gave us this recipe for cornbread. Her family, like so many Jewish families across the globe, absorbed local recipes and integrated them into their food traditions. Moist, crumbly, and delicious, this cornbread is also great when made into muffins. For a spicy variation, add two medium jalapeños, seeded and finely chopped, to the corn before sautéing. For a great crust, bake the cornbread in a 13-inch cast-iron skillet: Heat the pan and add a pat of butter for a little extra crispiness, then pour in the batter and bake for 40 to 45 minutes in a 375°F oven.
MAKES ONE 9 X 9-INCH BREAD OR 12 MUFFINS
1 cup (2 sticks) plus 1 tablespoon unsalted butter
1½ cups corn kernels, either fresh (from about 3 cobs) or frozen and defrosted
3 cups unbleached all-purpose flour
1 cup sugar
1 cup medium cornmeal
2 tablespoons baking powder
1½ teaspoons kosher salt
1½ cups low-fat milk
2 extra-large eggs
Preheat the oven to 375°F. Line a 9 x 9-inch square pan with parchment paper or 12 muffin cups with liners.
In a small saucepan, melt 1 cup butter over medium-high heat and then allow to cool.
Melt the remaining 1 tablespoon butter in a medium skillet over medium-high heat. Add the corn kernels and sauté, stirring occasionally, until some of the kernels are beginning to brown, 5 to 7 minutes. Remove the corn from the heat and let it cool slightly.
In a large bowl, combine the flour, sugar, cornmeal, baking powder, and salt. In a separate medium bowl, combine the melted butter, cooked corn, milk, and eggs. Add the wet ingredients to the dry and mix until just combined. The batter will be very thick.
Transfer the batter to the pan or muffin cups, filling each cup three-fourths full. Place in the oven and after 5 minutes lower the heat to 350ºF. Bake until the top is golden brown and a toothpick inserted in the middle comes out clean, about 45 minutes for the square bread, 30 minutes for the muffins.
Fig and Fennel Bread
This impressively flavored loaf is quite easy to make. The fig and fennel combo is inspired—a little sweet, but savory too. Serve with soup, as a snack, or sliced thin and toasted with cheese. Resist eating it straight out of the oven and let the bread cool to achieve the perfect texture.
MAKES TWO 12-INCH LOAVES
1 package dry yeast (2¼ teaspoons)
1 tablespoon sugar
1¼ cups warm water (105°F)
3 cups bread flour
1 cup rye flour, light or medium
8 ounces dried Calimyrna figs, chopped (about 1½ cups)
2 tablespoons fennel seeds, crushed
1 tablespoon kosher salt
2 teaspoons grapeseed or olive oil
In a small bowl, sprinkle the yeast and sugar over the warm water. Let stand until the yeast activates (the mixture will bubble), about 10 minutes.
In the bowl of a standing mixer fitted with the paddle attachment, combine the bread flour, rye flour, ¾ cup of the figs, fennel seeds, and salt. Mix at the lowest speed, gradually adding the yeast mixture. Mix until all the flour is just incorporated. (To mix by hand, stir the mixture vigorously with a wooden spoon until the dough comes together.)
Replace the paddle with the dough hook and knead at a low speed until the dough is smooth and elastic, about 3 minutes. (To knead by hand, transfer the dough to a floured work surface and knead until smooth and elastic, about 5 minutes.)
Coat a large bowl lightly with oil. Transfer the dough to the bowl and turn to coat it. Cover the bowl with a damp kitchen towel. Let the dough rise in a warm, draft-free place until doubled in volume, about 1 hour.
Punch the dough down and transfer it to a lightly floured work surface. Knead gently until the dough is deflated and all air bubbles are worked out. Knead in the remaining figs. Halve the dough and shape each piece into a 12-inch-long loaf.
Preheat the oven to 375°F.
Line a medium baking sheet with parchment paper. Transfer the loaves to the baking sheet, leaving 4 inches between them. Cover the loaves with a damp kitchen towel and let the loaves rise in a warm, draft-free place until almost doubled in volume, about 35 minutes.
Bake the bread until the crust is golden and the loaves sound hollow when tapped (to an internal temperature of 190°F), about 45 minutes. Cool the bread on a large rack.