Kernel Instinct
Hot-Sauce Cornmeal Pockets Stuffed with Buttermilk Corn and Honey
50 minutes
Serves 4
SideAmericanVegetarianNut-freeShellfish-freeSoy-free
Herb's take
Straight from the Southern side of the Venn diagram where cornbread meets empanada, these pockets wrap tangy buttermilk corn inside a crisp cornmeal shell. You'll master dough folding and the art of balancing sweet, tangy, and spicy in one tidy package.
Ingredients
Yield
4
Instructions
- 01In a medium skillet over medium heat, melt the butter. Add the thawed corn and cook until just golden in spots, about 3 minutes, stirring occasionally. Remove from heat.
- 02While the corn cools, whisk together the flour, cornmeal, baking powder, and 1 teaspoon salt in a bowl.
- 03In a measuring cup, whisk the egg with 3/4 cup buttermilk and 2 tablespoons honey.
- 04Pour the wet ingredients into the dry ingredients and stir gently until a soft, slightly tacky dough forms.
- 05Turn dough onto a lightly floured surface. Knead 3-4 times to bring it together, then divide into 4 equal pieces.
- 06Pat each dough piece into a round, then roll each into a 6-inch circle about 1/4 inch thick.
- 07In a small bowl, stir the sautéed corn with 2 tablespoons buttermilk, 1 teaspoon honey, and 1/4 teaspoon salt. The filling should be creamy but not runny.
- 08Spoon the corn mixture onto one half of each dough circle, leaving a 1/2-inch border. Fold over to make half-moons; pinch edges firmly to seal.
- 09Transfer pockets to a parchment-lined baking sheet. Brush tops lightly with vegetable oil.
- 10Bake at 400°F for 18-22 minutes, until golden brown.
- 11Let the pockets cool 5 minutes, then drizzle each with vinegar-based hot sauce. Serve warm, adding extra hot sauce at the table if you like.
Want your own recipe?
Toss me some ingredients in the Recipe Lab and I'll invent three recipes on the spot. Just for you.