Toasted Cornbread Extraction Syrup
An elevated version of the toasted cornbread syrup that really brings out the cornbread flavor while giving the syrup a smoother texture! Definitely more work, but I highly recommend trying it when you have the time.
Ingredients
Corn Extraction
- 5 1/4 ozFrozen Sweet Corn
- 7gUnsalted Butter
- 7 ozWater
Cornbread Extraction
- 11 3/4 ozBaked Cornbread (half for each steep)
- 10 1/2 ozWater (half for each steep)
Other
- 7/8 ozUnsalted Butter
- 6 ozBrown Sugar
- a pinchSalt
Directions
Corn Extraction
- 1Thaw the corn and pat it dry, then brown it in the butter.
- 2Add the water and simmer for about 15 minutes, then blend and strain.
Cornbread Extraction
- 3Cube and toast the cornbread at 350°F for about 15 minutes, until dry and golden.
- 4Steep the toasted cornbread in hot water for about 25 minutes, then strain.
- 5Steep a fresh batch of toasted cornbread in the strained liquid for another 25 minutes, then strain again.
Other
- 6Simmer the corn extract, cornbread extract, brown sugar, and salt together for about 15 minutes.
- 7Brown the remaining butter and stir it into the syrup.
- 8Strain and cool completely before storing in the fridge.
At a Glance
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Toasted Cornbread Extraction Syrup
Corn Extraction
- Frozen Sweet Corn5 1/4 oz
- Unsalted Butter7g
- Water7 oz
Cornbread Extraction
- Baked Cornbread (half for each steep)11 3/4 oz
- Water (half for each steep)10 1/2 oz
Other
- Unsalted Butter7/8 oz
- Brown Sugar6 oz
- Salta pinch
