Sous Vide Cornbread

Ingredients for 6

• 1/2 cup (70 grams) coarse-ground cornmeal

• 1/2 cup (60 grams) all-purpose flour

• 1 tablespoon (15 grams) granulated sugar

• 1 teaspoon (5 grams) baking powder

• Pinch of salt

• 1/8 teaspoon (.6 mL) baking soda

• 1/2 cup (118 mL) sour cream

• 1 large egg

• 2 tablespoons (30 grams) unsalted butter, melted

• 1/2 cup (85 grams) fresh corn kernels (from 1 medium ear)

Directions

• 

  Step 1

  Set the Anova Sous Vide Precision Cooker to 195ºF (90.5ºC). Generously grease 4 half-pint canning jars with non-stick oil spray or butter.

• 

  Step 2

  In a large bowl, whisk together cornmeal, flour, sugar, baking powder, salt, and baking soda.

• 

  Step 3

  In a small bowl or measuring cup, whisk together sour cream and egg.

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  Step 4

  Pour sour cream mixture and melted butter into cornmeal mixture. Whisk to combine. Fold in corn kernels.

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  Step 5

  Divide the batter between the prepared jars. Each jar should be no more than half full. Wipe off sides and tops of jars using a damp towel. Firmly tap jars on the counter to remove air bubbles. Place lids and bands on jars and seal until just tight (do not over-tighten jars; air will still need to escape).

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  Step 6

  Place the jars in the water bath and set the timer for 3 hours.

• Finishing Steps

• 

  Step 0

  When the timer goes off, remove the jars from the water bath and transfer to a cooling rack. Carefully remove the lids. Let the cornbread cool for 10 minutes before running a knife around the sides of the jars to un-mold the loaves. Slice each loaf into two or three pieces. Serve.

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