Nov

13

2011

Bonus Recipe: Cornbread Stuffed Squash Blossoms

Written By Caroline in Recipes

Jamie Simpson's Cornbread Stuffed Squash Blossoms, photo by Alex Snyder

Bonus recipe time! Chef Jamie Simpson of The Chef’s Garden in Cleveland was generous enough to share with us this amazing fall recipe, great for Thanksgiving or even for a lazy Sunday.

From Alex: I met Jamie Simpson while touring the “Chef’s Garden” run by farmer Lee Jones. The Chef’s Garden is really a work of art, combining farming, cooking, education and sustainability into one masterful operation. After visiting the Culinary Vegetable Institute on Jones’ campus I got a chance to see his greenhouse. The greenhouse was an impressive sight but what was even more of a surprise was the chef cooking us up a nice lunch. This was Chef Jamie Simpson from Charleston, South Carolina. Several dishes were served, each one boasting the creative talent of this young chef. I asked Jamie to share his Squash Blossom recipe with us and he agreed. Try out this recipe for yourself – you won’t be disappointed!

You can find a list of all the Cincinnati Fall Recipe Week recipes here.


This cornbread stuffed squash blossom is an easy way to impress your friends at a dinner party. Place it on a salad, next to a sandwich, on a pork chop or simply serve by itself with some honey and butter.

Jamie Simpson's Cornbread Stuffed Squash Blossoms, photo by Alex Snyder

This recipe is a workhorse. I have used it in and outside the restaurant for many things: from pancakes for caviar to braised pork shanks. Use this bread merely as a vehicle to get sauce from the plate to your mouth. It’s perfect. Passed down to me from chef Michelle Weaver (Southern food aficionado), and now to you. Learn it, know it, and you’ll love it. This is the last cornbread recipe you will ever need.

Cornbread Stuffed Squash Blossoms

Ingredients

For the cornbread:
- Combine the dry ingredients separate from the wet

Dry:

  • 1 cup AP flour
  • 1 cup cornmeal
  • 1 tbsp salt
  • 1 tbsp Baking powder
  • 2 tsp pepper

Wet:

  • 1 cup buttermilk
  • 1/3 cup creme fraiche (you can substitute this for sour cream)
  • 3 eggs
  • 1/4 cup melted butter
  • 1/4 cup shucked corn
  • 1/4 cup minced onion


Chef Jamie Simpson, photo by Alex Snyder

Method

  • To combine:

    Whisk the wet and sift the dry. Make a “well” in the dry mix and pour in the wet. Fold the ingredients together until just combined. Let the mix marry together. The baking powder, flour, and lactic acid will do their thing and leave you with a spoonable batter. The bread batter is good for two days so if you don’t use it all, make corn cakes and bacon for breakfast, or corn dogs for lunch.

  • Filling the blossoms:

    Did you know there are both male and female squash blossoms? Gently open your flower and you will see its beautiful interior. Remove the stigma or the anthers depending on he or she. This will leave you with a nice empty cavity to fill. A pastry bag will be your best friend here. Pipe in just enough batter to fill the bulbous cavity at the bottom half of the blossom.

    Chef Jamie Simpson, photo by Alex Snyder

    Gently twist the blossom closed pulling some of the batter to the tip of the flower. This acts like a glue and seals your delicious treat. These do not store well so it is best to fry them immediately.

    In a 330 degree fryer gently ease the blossom in. You want to fry in enough oil so they can freely swim about and grow when the cornbread rises. Four to five minutes depending on their size. Check them like you check your cake or brownies.

    The flower petals act as a barrier between the bread and the oil preventing the cornbread from becoming greasy. The blossom is crispy, the bread is moist – what more can one ask for?

Jamie Simpson's Cornbread Stuffed Squash Blossoms, photo by Alex Snyder

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  • http://www.facebook.com/people/Jamie-Simpson/100001873873164 Jamie Simpson

    Thank you so much for posting this. I often think back on this incredible afternoon and the amazing people i met at the Chefs Garden.