This is a light and flavorful version of cornbread. It is inspired by the original microwave sponge cake of Albert Adria. Ours has evolved into a formulation all its own. We add smoked instant masa to boost the corn flavor and adds savory notes that we normally get from the more traditional cast iron campfire cooking and/or the use of wood fired ovens. The rye adds a deep richness and sweetness to the flavor. We found that microwaving the bread and then leaving them inverted to cool to room temperature allows them to be made in advance and still retain their soft texture and full flavors.
Microwave Cornbread
Makes about 20
130 grams milk
208 grams/ 4 large eggs
70 grams/ 2 egg whites
100 grams maple syrup
55 grams sugar
15 grams Rye Whiskey
35 grams powdered egg white
50 grams corn flour
50 grams AP flour
25 grams smoked instant masa
3 grams salt
0.25 grams cayenne
90 grams melted butter
8-9 ounce paper cups
Put the milk, eggs, egg whites, maple syrup and whiskey in a blender and turn on to medium speed. Puree the mixture until it is smooth, about 15 seconds, and with the blender still running, sprinkle the powdered egg white, corn flour, AP flour, smoked masa, salt and cayenne. Increase the speed to high and puree for 15 seconds until the mixture is smooth. Turn the blender down to medium high and pour in the melted butter. Puree for 15 seconds. Turn the blender off and pour half of the batter into an iSi canister. Charge the canister with 2 nitrous charges. Use a pairing knife to poke a hole in the bottom of a paper cup and three evenly spaced holes around the circumference of the cup. Dispense the batter, filling the cups about 2/3 of the way to the top, and microwave for 30 seconds. Remove the cup from the microwave and invert onto a tray and let cool. Repeat until you have used up all of the batter in the canister. Repeat the process with remaining batter. Once the cornbread is cool, run a paring knife around the inside circumference of each cup to loosen the bread and gently shake it out. Serve immediately.
*The cooked cornbreand may be covered and kept overnight in the refrigerator but it's best to cook all of the batter at once. If you are planning to serve the cornbread later, cover the tops with plastic wrap and leave them in their cups until you are ready to serve.
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