Cornbread Æbleskiver With Guacamole And Black Bean Salad

Classic Cornbread Æbleskiver

• 1 cup (140 g) all-purpose flour
• ½ cup (70 g) medium-grindcornmeal
• ½ cup (150 g) sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 cup (240 ml) buttermilk
• 2 large eggs
• 1 cup (160 g) fresh corn
• ½ cup (30 g) finely chopped fresh chives
• 3 tablespoons melted butter + more for the pan

Gluten – Free Cornbread Æbleskiver

• ½ cup (70 g) sweet rice flour
• ½ cup (35 g) brown rice flour
• ½ cup (45 g) potato starch
• ½ cup (70 g) medium-grind cornmeal
• ½ cup (150 g) sugar
• 1 tablespoon baking powder
• 1 teaspoon guar gum
• ½ teaspoon salt
• 1 cup (240 ml) buttermilk
• 2 large eggs
• 1 cup (160 g) fresh corn
• ½ cup (30 g) finely chopped fresh chives
• 3 tablespoons melted butter + more for the pan

Vegan Cornbread Æbleskiver

• 1 cup (140 g) all-purpose flour
• ½ cup (70 g) medium-grind cornmeal
• ½ cup (150 g) sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 cup (240 ml) plant milk + 2 tablespoons fresh lemon juice, stirred together
• ½ cup (125 g) applesauce
• 1 cup (160 g) fresh corn
• ½ cup (30 g) finely chopped fresh chives
• 3 tablespoons oil + more for the pan

Guacamole

• 3 ripe avocados, pitted and peeled
• 1 tablespoon fresh lime juice
• Pinch of ground cayenne pepper
• ½ teaspoon salt
• ½ cup (70 g) finely chopped red onion
• 2 tomatoes, finely chopped
• ½ cup (10 g) chopped fresh cilantro
• 1 jalapeño, seeded and finely chopped
• 2 garlic cloves, minced

Black Bean Salad

• ½ cup (60 g) walnut champagne vinegar
• ½ cup (60 g) grapeseed oil
• 1 small garlic clove, minced
• 2 tablespoons finely chopped fresh cilantro
• Juice of 1 orange
• 1 tablespoon fresh lime juice
• Salt and pepper
• 2 ripe avocados, pitted and peeled
• 1 teaspoon flaky sea salt + more as needed
• Juice of ½ lime
• 2 ears cooked corn, kernels removed, or one 15-ounce (430-g) can, rinsed and drained
• 1 cup (175 g) halved cherry tomatoes
• One 15-ounce (430-g) can black beans, rinsed and drained
• ½ cup (20 g) fresh micro cilantro or chopped fresh cilantro
• 1 small red onion, diced or thinly sliced

Æbleskiver

Mix together the dry ingredients in a large bowl and set aside. In a separate bowl, lightly mix together the wet ingredients with a fork. Pour over the dry ingredients and whisk quickly until just combined. Try not to stir the batter again after this.

Heat the æbleskiver pan over low to medium heat with ½ to 1 teaspoon of butter or oil in each cavity. Using an ice cream scoop or a spoon, fill each cavity almost to the top. Cook until a crust forms on the batter. Using a thin wooden skewer, turn the æbleskiver 90°, letting the batter spill over. Once a skin has formed, the æbleskiver will turn easily. Turn again in a different direction and then a last time to close up the sphere. Spin the æbleskiver around until evenly golden brown and a toothpick inserted into it comes out mostly clean. Serve right away or keep the æbleskiver warm in a 200°F (100°C) oven. Serve the æbleskiver warm with the guacamole and black bean salad.

Guacamole

In a medium bowl, mash together the avocado, lime juice, cayenne pepper, and salt. Fold in the onion, tomatoes, cilantro, jalapeño, and garlic. Cover and refrigerate or serve immediately.

Black Bean Salad

In a small bowl, whisk together the vinegar, oil, garlic, cilantro, orange juice, and lime juice. Taste and season with salt and pepper as needed.  Chop or slice the avocados. Transfer them to a medium bowl and toss with the salt and lime juice to coat. Place the corn, tomatoes, beans, cilantro, and red onion in stripes across a serving platter and drizzle some dressing over the top. Taste and sprinkle with flaky sea salt, as needed, just before serving. Serve the remaining dressing on the side.