Ingredients
- 320g of Blueberry Cornbread Crisps (see sub-recipe)
- 10g of sunflower oil
- 13g of Blueberry Honey Habanero Seasoning (see sub-recipe)
Blueberry Cornbread Crisps
- 65g of polenta, fine ground, grind to pastry-fine setting
- 124g of yellow cornmeal, fine ground, grind to pastry-fine setting
- 440g of buttermilk, full fat cultured
- 27g of butter, unsalted
- 6.6g of baking powder, double acting
- 3.6g of sea salt, fine
- 24g of egg white, powdered
- 226.8g of water, filtered
- 0.75g of blueberry flavor emulsion, dispersed into water
- 28g of blueberries, freeze-dried ¼"
- 36g of blueberry powder
Blueberry Honey Habanero Seasoning
- 3g of honey powder
- 5g of blueberry powder
- 0.5g of habanero powder
- 0.3g of vinegar powder
- 1g of salt, flour
- 3g of cane sugar
- 0.2g of tomato extract
- 0.03g of natural blueberry-type flavor powder (OC-08679)
Instructions
- Spray or brush the crisps with sunflower oil.
- Toss/tumble the crisps with seasoning.
- Cool the crisps and then store in a labeled airtight container.
Blueberry Cornbread Crisps
- Cook polenta, cornmeal, buttermilk, and butter in a saucepan over medium heat until it comes to a simmer. Turn heat to low and cook for 5 minutes or until the mixture thickens.
- Cool to room temperature. Add dry ingredients and mix with a spoon or paddle.
- Add water and flavor extract and continue mixing with spoon or paddle.
- Spread/pour batter out to fill a half sheet pan that has been lined with parchment or Silpat.
- Scatter dried blueberries over the top of the batter evenly.
- Preheat convection oven to 350ºF.
- Bake for 5 minutes. Turn oven temperature down to 250ºF.
- Bake for 20 minutes. Remove from oven. Cool, cover, and refrigerate overnight.
- Cut chip shapes with a rotary tool or a sharp knife.
- Preheat convection oven to 225ºF.
- Bake for 4 hours, rotating the pan four times or every 30 minutes.
- Remove from oven and sprinkle with additional blueberry powder. Cool to room temperature. Place in an airtight package, label, and store at room temperature.
Hold time/shelf life: 6 months.
Blueberry Honey Habanero Seasoning
-
Blend ingredients. Store in a labeled airtight container.
About This Recipe
Blueberry cornbread crisps with blueberry honey habanero seasoning.