RISE & SHINE KAUT43 OKC
Fall like temperatures and rainy mornings brought on this little mashup today. A mashup of Irish Soda Bread and cornbread to go along with a savory pot of navy beans and ham.
Now, I love cornbread. Hello….I’m an Okie. The challenge was wanting a nice quick bread idea, that wasn’t really just cornbread, and something a little more interesting.
If we’re honest I was having major carb cravings and felt like playing a little in the kitchen.
The result was something really delicious and definitely a keeper in my book of recipes to use over and over again. The cornmeal soda bread also worked perfectly with the pot of navy beans and ham soup. Delicious!
4 cups all-purpose flour
1 cup yellow cornmeal
2 teaspoons baking soda
3 tablespoons sugar
2 teaspoons In The Kitchen With Scotty “Cook’s Line Seasoning” or just kosher salt
6 tablespoons unsalted butter, cubed
1 3/4 cups whole buttermilk
1 large egg
3 ounces (about a cup) dried currants (may substitute with dried chopped cranberries)
- Preheat the oven to 375 degrees Fahrenheit. Flour a cool work surface and line a sheet pan with parchment paper. Next, add two tablespoons of flour to the dried currants and toss. Now let's get to mixing…
- In a large mixing bowl combine the flour, cornmeal, Cook’s Line or Kosher salt, soda, and sugar; Mix to combine evenly. Add the cubed butter to the flour mixture and begin “cutting in” with a pastry cutter or “rub in” with your hands. Think of the biscuit method and cut the butter into the size of large peas.
- In a bowl combine the buttermilk and the large egg. Beat in the egg to combine. Pour the buttermilk/egg mixture into the flour/butter mixture. Mix with a wooden spoon mix to moisten, then continue working worth your hands.
- Turn out the dough onto your floured surface. Sprinkle in the coated dried currants and begin needing the dough. Kneed to a fairly (slightly sticky) smooth loose ball of dough. Place the soda bread onto the parchment paper lined sheet pan. With a sharp knife cut a cross pattern through the center of the dough. Place the soda bread into the oven and bake 50-55 minutes, or until your cake tester draws out clean.
- Remove from the oven and cool slightly. Serve with sweet butter, topped with crunchy salt, and butter up a nice thick slice. Leftover soda bread (if any) makes delicious french toast, bread pudding, pan-fried croutons, or stuffing!