Here’s a very special cornbread that is not only soft, sweet and delicious but has a surprise inside. Filled with these little Quail eggs that add not only beauty but a wonderful flavor to the cornbread.
I found this idea in a Chinese book store, my daughter is a big fan of Anime. So, when we go to Richmond ( a large Chinese community ) she always want to go into the book stores to look for English Anime. I on the other hand head over to the cookbook section. Most of the cookbooks are in Chinese and I can’t read them, but, I like to look at the pictures for ideas. On this particular day I came across a picture with what looked like cornbread filled with Quail eggs.
I knew I had to make this for the blog. Sadly, I was unable to read this recipe, so, I’m using my favorite cornbread recipe. This cornbread has a light and fluffy texture that is moist and tender to the touch. With a slight sweetness from the maple syrup and a smoky flavor from the bacon and bacon fat. It’s not only simple and quick to make but, is truly delicious.
When you cut into this cornbread you will find it’s dotted with Quail eggs throughout. Quail eggs taste the same as regular eggs and are much smaller in size. It takes 3 Quail eggs to make 1 chicken egg. One thing that I love is the color of these eggs, they look so beautiful and when you boil them and then peel, the inside of the egg shells have this wonderful baby blue color on the inside wall of the shell. So pretty!
You can usually find Quail eggs in specialty shops and Asian markets, they come in packages of 24 of the most adorable eggs you have ever seen. If you are unable to find these eggs you can still make this cornbread, it’s great with or without the Quail eggs. This cornbread recipe is my all time favorite. Enjoy!
- NIGHT BEFORE:
- 3 cups buttermilk
- 1½ cups cornmeal
- DAY OFf:
- 24 hard boiled Quail eggs
- 3 eggs
- ½ cup maple syrup/honey
- ⅓ cup melted butter
- ⅓ cup brown sugar
- 1½ cups flour
- 1¼ cups pastry flour
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- 1½ teaspoon salt
- 1 cup corn
- 1 LB bacon (crispy)
- 4 tablespoons bacon fat
- 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.