The Secret to Cheddar Cornbread Crust

Tuesday, October 27, 2015

Chef Amy Ponzoli’s Infamous Cheddar Cornbread Crust

If you ordered this week's kid-approved Chicken Pot Pie, you'll be topping it with this epic crust. Since we first got this recipe from Chef Amy Ponzoli, this crust has become a staple in my kitchen for sweet and savory pies (and muffins!) It’s so much easier than pastry dough, and gives every dish that perfect Southern twist.

Ingredients:

• 1/2 c Red Hill Cheddar Cheese, grated
• 1 cup buttermilk
• 1/2 c Day Spring Farm’s All Purpose Flour
• 1/2 c Riverview Farms cornmeal
• 2 Tbsp Banner Butter, melted
• 1 farm fresh egg
• 1/2 T sugar
• 1/2 t baking powder
• 1/4 t baking soda
• 1/4 t salt

Directions:

1. Preheat oven to 400 degrees

2. In a bowl, whisk all ingredients together

3. Pour mixture over the top of your favorite filling (like this week's Chicken Pot Pie)

4. Bake 20-30 minutes, until crust is golden and delicous

Some filling ideas to get your creative juices flowing...

BREAKFAST MUFFINS:

Use the crust to top a mix of onions, peppers, Pine Street Market bacon and local farm eggs.

SAVORY APPLE PIE:

Saute apples with a spice blend of cinnamon, nutmeg & ginger. Pour into pie pan then top with crust.

Let us do the shopping for you! Order the kid-approved Chicken Pot Pie and we'll bring you everything you need to an unforgettable dinner!