Steamed Cornbread
By Wolfgang Puck
Steamed Cornbread
By Wolfgang Puck
Yield/Serves:
Makes 4 servings
- 2¼ cups yellow cornmeal
- ⅓ cup unsalted butter, melted
- 1 tablespoon granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 2 large eggs
Apply nonstick spray to eight mini loaf pans or silicone molds; set aside.
In a mixing bowl whisk to combine all ingredients until just smooth. Pour batter into molds filling ⅔ full. Cover tops with small squares of nonstick aluminum foil. Place in steamer basket(s).
Fill water tank with water and set timer to 15 minutes. Steam until firm on tops when pressed then carefully remove. Serve hot.
In a mixing bowl whisk to combine all ingredients until just smooth. Pour batter into molds filling ⅔ full. Cover tops with small squares of nonstick aluminum foil. Place in steamer basket(s).
Fill water tank with water and set timer to 15 minutes. Steam until firm on tops when pressed then carefully remove. Serve hot.