Savory Corn Bread Topped With Slow Roasted Morels

Recipe Ingredients

1 cup	62g / 2.2oz	Fine-ground corn meal
		= (red, yellow or blue will work)
3/4 cup	46g / 1.6oz	All-purpose flour
1 tablespoon	15ml	Baking powder
1 teaspoon	5ml	Kosher salt
6 tablespoons	90ml	Unsalted butter
1 tablespoon	15ml	Honey
1/2 tablespoon	7.5ml	Molasses
2		Eggs
1 cup	237ml	Whole milk
		Morels
30		Medium-size morels - (to 40)
1/4 cup	59ml	Extra-virgin olive oil
1/4 cup	10g / 0.4oz	Thyme leaves
1 tablespoon	15ml	Chopped garlic
1 tablespoon	15ml	Kosher salt
2 cups	474ml	Cold water

Recipe Instructions

Preheat oven to 350 degrees. Mix the first four ingredients together in a large mixing bowl. Cut in the butter using a fork or two knives until the texture of coarse corn meal. Mix the remaining ingredients together in separate bowl. Slowly add the two together and mix well.

Grease twelve 4- by 3/4-inch nonstick muffin molds and distribute equal amounts of batter into each. Bake in the oven for approximately 10 minutes or until a toothpick comes out dry. Pull out of oven and cool on bakery rack until room temperature. You may keep the muffins for two days wrapped in plastic at room temperature.

For The Morels: Preheat oven to 200 degrees. Lightly toss all ingredients together in roasting pan, cover and bake for 1 hour until the morels are soft. Strain and reserve the liquid.

Presentation: Place one of the savory corn muffins in the middle of 6 soup bowls. Top with 5 or 6 of the Morels. Pour the reserved liquid in equal proportions among the 6 bowls. Garnish with fresh thyme sprigs and serve immediately.

This recipe yields 6 servings.

Source:
Wild Harvest at http://www.wild-harvest.com

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