Corn Pie with Caramel Walnut Topping

Votes: 1

Time: 1 hour 15 minutes
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 868, total fat 53 G., saturated fats 30 G., proteins 8 G., carbohydrates 94 G., fiber 2 G., cholesterol 267 mg, sodium 351 mg, sugar 71 G.

Giada De Laurentiis infused this moist cornbread with several traditional holiday flavors, like tart cranberry and refreshing orange. Each slice is served with homemade walnut caramel sauce for added sweetness.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Corn pie

3/4 cup (165 g) unsalted butter, room temperature, plus extra for greasing the pan
1 cup all-purpose flour + extra for dusting the pan
0.5 cups yellow corn flour
1 teaspoon baking powder
1/8 teaspoon fine sea salt
1/4 cup orange zest (from 2 large oranges)
3/4 cup dried cranberries, cut into 0.5 cm pieces
1 and 1/4 cups sugar
0.5 tsp vanilla extract
4 large egg yolks
2 large eggs
Additionally: a 22 cm diameter cake pan.

Caramel sauce with walnuts

2 cups heavy cream 33%
1 cup firmly packed dark brown sugar
1/4 cup (55 g) unsalted butter, room temperature
0.5 cups chopped toasted walnuts
3/4 teaspoon fine sea salt, optional

Ingredient Substitution Suggestions

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Recipes with similar ingredients: corn flour, eggs, cream, dried cranberries, Orange zest, walnuts, brown sugar

Cooking the dish according to the recipe:

Position a rack in the center of the oven. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch (22 cm) round cake pan.
In a medium bowl, combine the flour, cornmeal, baking powder, salt, and orange zest. Set aside 3 tablespoons of the flour mixture in a small bowl. Add the chopped cranberries and toss to coat.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 2 minutes. Stir in the vanilla extract. Add the egg yolks and whole eggs, one at a time. Gradually whisk in the flour mixture and mix until smooth. Using a spatula, gently fold in the cranberries.
Pour the batter into the prepared pan and smooth the surface with a spatula. Bake until the cake is golden brown and a tester inserted into the center comes out clean, about 40 minutes. Let the cake cool for 20 minutes.
Remove the pie from the pan and transfer it to a wire rack to cool completely. Cut into wedges, arrange on a serving platter, and drizzle each slice with the walnut caramel sauce. The pie can be baked up to 1 day ahead. Store in a tightly sealed plastic container.

Caramel sauce with walnuts

Yield: 2 tbsp.

In a medium saucepan, combine the cream, brown sugar, and butter. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and simmer until thickened, about 25–30 minutes. Stir in walnuts and sea salt, if using. Let the mixture cool to room temperature before serving.