Jacques Pepin's Oysters and Corn Chowder with Small Cornbreads

Small Cornbreads


2 tablespoons unsalted butter
1/2 cup sliced leek
1/3 cup all-purpose flour
1/2 cup cornmeal
1/2 teaspoon salt
1 teaspoon sugar
1 teaspoon double-acting baking powder
1 large egg
3 tablespoons milk


Make the small cornbreads first: Preheat the oven to 425 degrees. Using ½ tablespoon of the butter, butter 8 to 10 small barquette molds and arrange them on a cookie sheet. Melt the remaining 1-½ tablespoons of butter in a small sturdy skillet; add the leeks. Saute over medium heat approximately 1-½ minutes. Let cool.

Meanwhile, mix flour, cornmeal, salt, sugar, and baking powder in a bowl. Add the egg, milk, and finally the sauteed leeks. Stir well, and spoon 1 to 2 tablespoons (depending on the size of the molds) of the cornbread mixture into each mold. Bake the molds on the cookie sheet 10 to 12 minutes, until cornbreads are set and nicely browned.

The Chowder


6 servings of chowder and 8 individual cornbreads.

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