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Cornbread "Corks" Recipe
 
 
Cornbread "Corks"
Michel Rostang, restaurant Michel Rostang, Paris
Michel Rostang, restaurant Michel Rostang, Paris
Flavors of Paris and the Ile-de-France
Total time: less than 15 minutes

Preparation time: a few minutes
Baking time: 6 minutes
 

 
Difficulty: Easy
Chef's Note

Serve as an accompaniment to my foie gras recipe

Ingredients
- 50 g (1/4 cup) sugar
- 5 g (1 tsp.) salt
- 1 egg
- 150 g (1/2 cup + 2 Tbsp.) water
- 125 g (about 1 1/4 cups) flour
- 115 g (3/4 cup) cornmeal
- 85 g (1/3 cup) peanut oil
- 8 g (2 tsp.) baking powder
Method
  1. Combine all the ingredients in a bowl.
  2. Pour the batter into mini baba molds (cork-shaped).
  3. Bake in a 180° C (350° F) oven for 6 minutes.
 
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