Cornbread with Quail Eggs

Cornbread With Quails Eggs

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Sweet, smoky, tender and moist is all I can say about this delicious cornbread. This cornbread is the best I have ever tasted and is my favorite. The Quail eggs add a whole new twist on this family favorite. But, if your unable to find Quail eggs you can still make this cornbread. Be sure to give this recipe a try, with or without the quail eggs. You'll love it!

Ingredients

The night before:

  • 3 cups buttermilk
  • 1 1/2 cups cornmeal

Day of:

  • 24 hard boiled Quail eggs
  • 3 eggs
  • 1/2 cup maple syrup/honey
  • 1/3 cup melted butter
  • 1/3 cup brown sugar
  • 1 1/2 cups flour
  • 1 1/4 cups pastry flour
  • 2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoon salt
  • 1 cup corn
  • 1 LB bacon (crispy)
  • 4 tablespoons bacon fat

Method

The night before you make this cornbread, soak the cornmeal in the buttermilk. Cover with plastic wrap and leave on the counter till needed. The next morning, cook your bacon to crispy, crumble and set
aside. Be sure to keep 4 tablespoons of bacon fat for the recipe. Prep all your ingredients, this will help to make things move faster. Add water to a large pot and bring to a boil. Add in the Quails eggs and lightly boil for 4 minutes. Remove from water and cool under cold water. Peel the Quails eggs and set aside for later.

Add the bacon fat to a 9x13 casserole dish ( I used a cast iron< one, but, you can use glass or ceramic if thats all you have ) and place into a 375F oven. In the cornmeal buttermilk bowl add eggs, maple syrup or honey, melted butter and brown sugar. Mix with a wire whisk till well blended.

In a separate bowl combine the flours, baking powder, baking soda and salt. Mix together with a wire whisk.

Pour the liquid mixture into the dry mixture. Mix together with a spatula, add in the corn and the crispy bacon ( hold back 3 tablespoons of bacon to sprinkle on top. Mix till just combined.

Once the bacon fat is smoking in the casserole dish remove from oven. Add about half the batter to the hot casserole dish. Now, sprinkle the boiled Quails eggs on to, pour the rest of the batter over top the Quails eggs. Sprinkle with the 3 tablespoons of bacon. If you want you can add some grated cheese on top also.

Bake for 40-45 minutes if you are using a cast iron casserole dish, if you are using a glass or ceramic one it may only take 30 - 35 minutes. You want the cornbread to be firm and springy when touched in the middle. The top will have a light brown color. The internal temperature will read between 180 - 185F. Allow to cool in pan for 15 minutes before cutting.