Michael Smiths Cornbread Recipes

CREAMED CORN

Steps:

• Shuck the corn and remove the kernels. Reserve the ears. Place ears in 8-quart stockpot and cover with stock, cream, saffron and white wine and simmer for 45 minutes. Strain liquid.
• In an 8-quart saucepan over medium heat and add 4 tablespoons of olive oil. Add bacon and cook until crisp for about 4 minutes. Add onion, peppers and garlic and sweat for 4 minutes. Add corn kernels and continue to sweat for 4 to 6 minutes. Add saffron liquid and simmer for 1 hour or until corn is tender. Add seafood and cook for about 3 more minutes making sure not to overcook seafood.

SAVOURY BRUNCH BAKE (MICHAEL SMITH)

Steps:

• Preheat oven to 350°F.
• Place a large skillet over medium-high heat and add sausages and onions. Saute until golden brown.
• Meanwhile, whisk eggs together with milk and season with salt and pepper. Add cheese, bread cubes, sausage and onion mixture and tarragon.
• Pour into a sprayed 9" x 9" baking dish and bake for 35 minutes or until set.

DR. MICHAEL'S YEASTED CORNBREAD

Steps:

• Place the ingredients in the bread machine pan in the order suggested by the manufacturer.
• Select the Basic or White Bread setting, and start the machine. Transfer the bread from the pan to a rack to cool. Wrap in foil to store.

DR. MICHAEL'S YEASTED CORNBREAD

Steps:

• Place the ingredients in the bread machine pan in the order suggested by the manufacturer.
• Select the Basic or White Bread setting, and start the machine. Transfer the bread from the pan to a rack to cool. Wrap in foil to store.

CINNAMON ROLLS (MICHAEL SMITH)

Steps:

• 1. In a small pot gently warm the milk along with 1 stick of butter, 1/2 cup of brown sugar, the vanilla and the salt. Don't bring to a simmer, warm just enough to melt the butter. Meanwhile measure half the flour into the bowl of a stand mixer along with the yeast. Add the warm melted milk butter mixture to the flour, beat with a paddle attachment until smooth. Add the eggs one at a time, beating until smooth before proceeding. Switch to a dough hook and add the remaining flour. Knead until a soft dough forms that is no longer sticky to the touch, about five minutes. If more flour is needed, by all means add it to achieve the desired outcome. Rest the dough in a warm place, covered in a lightly oiled bowl until it doubles in size, about one to two hours.
• 2. Knock the dough down and let rest for a few minutes. Meanwhile thoroughly mix together the room temperature butter with 1 cup of brown sugar and the cinnamon. Flour your work surface, the dough, your hands and a rolling pin. Roll out the dough into a long rectangle shape, about 18x12-inches. Evenly spread the cinnamon butter over the top of the dough leaving an inch or two uncovered along one long edge. This will help a seal form. Roll tightly into a long cigar shape from the covered long edge to the uncovered long edge.
• 3. Slice the dough log into 12 or 16 sections. Turn each on its side and position evenly in an appropriately sized lightly oiled baking dish. Rest, uncovered, until the dough doubles in size again and the rolls swell into each other.
• 4. Meanwhile preheat your oven to 350. When the dough is ready, bake for 20 to 25 minutes.
• 5. When the cinnamon rolls have cooled enough to handle stir together the glaze ingredients and drizzle all over them.
• Serve!

MICHAEL SMITH'S CORNBREAD

Steps:

• 1. Preheat oven to 425 degrees. Place an 8-inch cast iron skillet in the oven to preheat. 2. Combine the butter, milk cornmeal and brown sugar in a small saucepan. Bring to a slow, steady simmer and whisk for a few minutes until thickened. 3. Add eggs, baking powder and salt to a medium bowl and whisk lightly. Add cornmeal mixture and stir until well combined. 4. Oil cast iron skillet and pour in batter. Bake for 20-25 minutes, until cornbread is golden around the edges and cooked through.