Sophie Mann

SWEETCORN VANILLA BLONDIES

AD I put sweetcorn in a blondie… and I’m very into it.
Sweet seasonal corn meets blackberry and vanilla in this layered bake, a vanilla rich corn blondie, blackberry jam and a sweetcorn infused ganache, finished with charred corn for a little extra pop of texture.

I’ve used @taylorandcolledge Organic & Fairtrade Vanilla Extract throughout the blondie and ganache. Just a few tsp gives a deep, full-bodied vanilla flavour and helps bring out the natural sweetness of the corn.

It’s Organic September, so it felt like the perfect time to celebrate organic ingredients and seasonal produce, while giving a savoury staple a seriously sweet AF makeover. 

INGREDIANTS 
2 corn cobs
500ml double cream
360g white chocolate
3 tsp @taylorandcolledge vanilla
1 tsp butter
Pinch of salt
2 eggs
150g unsalted butter, melted
100g granulated sugar
150g soft brown sugar
135g plain flour
150g cornmeal
¼ tsp bicarbonate of soda
Blackberry jam 

METHOD
Strip the corn from the cobs, reserving ¼ of the kernels for topping. 
Add the cobs, a handful of clean husks,  leaves and 1 tsp vanilla to the cream and steep for 1 hour. 
Strain, reserving around 200ml infused cream for later. 
Roughly blitz the remaining corn kernels. 
Mix eggs, melted butter, 2 tsp vanilla, sugar, flour, cornmeal, bicarbonate and a pinch of salt together with the blitzed corn until just combined. Pour into a lined tin and bake at 180°C for 25–35 minutes. Cool completely.
Spread over a layer of blackberry jam and freeze for 20 minutes to set.
For the ganache, warm the infused cream and pour over the white chocolate. Add vanilla, butter and salt, once the chocolate has melted whisk until smooth. If it splits, add a splash of warm cream and blitz with a hand blender. 
Cool slightly to room temperature. Pour over the blackberry layer and chill until set. Finish with charred corn kernels, slice and serve. 

#corn #sweetcorn #vanilla #blondies #baking