Sous Vide Cornbread
Sous vide cornbread baked in half-pint canning jars. Recipe Temp 90.6 ºC (195ºF), Recipe Time 03:00, Prep Time 00:15.
Ingredients
| 1/2 cup (70) grams | coarse-ground cornmeal |
| 1/2 cup (60) grams | all-purpose flour |
| 1 tablespoon (15) grams | granulated sugar |
| 1 teaspoon (5) grams | baking powder |
| — | Pinch of salt |
| 1/8 teaspoon (.6) mL | baking soda |
| 1/2 cup (118) mL | sour cream |
| 1 | large egg |
| 2 tablespoons (30) grams | unsalted butter, melted |
| 1/2 cup (85) grams | fresh corn kernels (from 1 medium ear) |
Instructions
Step 1: Set the Anova Sous Vide Precision Cooker to 195ºF (90.5ºC). Generously grease 4 half-pint canning jars with non-stick oil spray or butter. Step 2: In a large bowl, whisk together cornmeal, flour, sugar, baking powder, salt, and baking soda. Step 3: In a small bowl or measuring cup, whisk together sour cream and egg. Step 4: Pour sour cream mixture and melted butter into cornmeal mixture. Whisk to combine. Fold in corn kernels. Step 5: Divide the batter between the prepared jars. Each jar should be no more than half full. Wipe off sides and tops of jars using a damp towel. Firmly tap jars on the counter to remove air bubbles. Place lids and bands on jars and seal until just tight (do not over-tighten jars; air will still need to escape). Step 6: Place the jars in the water bath and set the timer for 3 hours.
Finishing Steps Step 1: When the timer goes off, remove the jars from the water bath and transfer to a cooling rack. Carefully remove the lids. Let the cornbread cool for 10 minutes before running a knife around the sides of the jars to un-mold the loaves. Slice each loaf into two or three pieces. Serve.
From https://recipes.anovaculinary.com/recipe/sous-vide-cornbread