Cornbread Benedict with Chipotle Hollandaise, Roasted Spinach Recipe | Jerry James Stone
Are you looking for a crowd-pleasing brunch dish that is both delicious and easy to make? Look no further than this recipe for Cornbread Benedict with Chipotle Hollandaise and Roasted Spinach. In this video tutorial, Jerry James Stone walks you through the step-by-step process of creating this mouthwatering dish that is also super scalable, whether you're serving a small gathering or a large crowd.
The first step is to mix the dry ingredients for the cornbread, including cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, whisk together the wet ingredients, which include eggs, half and half, and oil. Combine the wet and dry ingredients, being careful not to over-mix.
To add some heat and flavor, finely chop jalapenos and grate cheddar cheese to fold into the cornbread batter. Pour the batter into a baking pan and bake at 400 degrees Fahrenheit for 20 to 25 minutes, or until a toothpick comes out clean.
While the cornbread is baking, you can prepare the poached eggs. Instead of using traditional poaching methods, Jerry shows you how to make perfectly poached eggs in a muffin tin. Simply create a water bath with salt and vinegar, grease the muffin tin with Crisco, add the water and vinegar mixture to each cup, crack an egg into each cup, and bake at 350 degrees Fahrenheit for 10 minutes.
To accompany the cornbread benedict, Jerry shares a recipe for roasted spinach. Toss the spinach with olive oil and spread it out on a baking sheet. Cook in the oven for 5 to 10 minutes until wilted and slightly crispy.
Last but definitely not least, Jerry demonstrates how to make a spicy chipotle hollandaise sauce. Using egg yolks, chipotle pepper, adobo sauce, salt, and fresh lemon juice, blend the ingredients together, slowly adding melted butter until the sauce is creamy and emulsified.
To assemble the final dish, place a few chunks of the spicy cheddar cornbread on a plate, top with the roasted spinach, and finish with a perfectly poached egg. Drizzle the chipotle hollandaise sauce over the top for a bold and flavorful finish.
This Cornbread Benedict with Chipotle Hollandaise and Roasted Spinach recipe is not only delicious, but also versatile, making it a great choice for both small gatherings and large brunch parties. Try it out for your next brunch and impress your guests with this amazing dish.
Ingredients:
- Cornmeal
- Flour
- Sugar
- Baking powder
- Salt
- Eggs
- Half and half
- Garlic oil (or neutral oil)
- Jalapenos
- Cheddar cheese
- Crisco (for greasing the muffin tin)
- Vinegar
- Spinach
- Olive oil
- Chipotle pepper
- Adobo sauce
- Salt
- Lemon
- Butter
Cooking steps:
- Mix together cornmeal, flour, sugar, baking powder, and salt in a bowl.
- In a separate bowl, whisk together eggs, half and half, and oil.
- Combine the wet and dry ingredients, being careful not to over-mix.
- Chop jalapenos and grate cheddar cheese, then fold them into the cornbread batter.
- Pour the batter into a greased baking pan and bake at 400 degrees Fahrenheit for 20 to 25 minutes.
- Create a water bath for poaching eggs by combining water, salt, and vinegar.
- Grease a muffin tin with Crisco and add the water and vinegar mixture to each cup.
- Crack an egg into each cup and bake at 350 degrees Fahrenheit for 10 minutes.
- Toss spinach with olive oil and roast in the oven for 5 to 10 minutes.
- In a blender or food processor, blend egg yolks, chipotle pepper, adobo sauce, salt, and lemon juice.
- Slowly add melted butter to the mixture until the hollandaise sauce is creamy and emulsified.
- Assemble the cornbread benedict by placing chunks of cornbread on a plate, topping with roasted spinach, and finishing with a poached egg.
- Drizzle chipotle hollandaise sauce over the top.
- Serve and enjoy!
