Cornbread Benedict with Sage Hollandaise and Cranberry Relish

Cornbread Benedict with Sage Hollandaise and Cranberry Relish ingredients

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 2 tbsp granulated sugar
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup buttermilk
• 1 large egg
• 1/4 cup unsalted butter, melted
• 1 cup fresh or frozen cranberries
• 1/4 cup orange juice
• 1/4 cup granulated sugar
• 1/2 tsp orange zest
• 1 stick (1/2 cup) unsalted butter
• 3 large egg yolks
• 1 tbsp fresh lemon juice
• 1 tbsp hot water
• 1 tsp fresh sage, finely chopped
• 1/4 tsp salt
• 1 pinch pinch of cayenne pepper
• 4 large eggs
• 1 tbsp white vinegar
• 4 fresh sage leaves, for garnish (optional)

How to make Cornbread Benedict with Sage Hollandaise and Cranberry Relish

1. Preheat your oven to 400°F (200°C). Grease an 8x8 inch baking pan for the cornbread with butter or cooking spray and set aside.
2. In a large bowl, whisk together the 1 cup yellow cornmeal, 1 cup all-purpose flour, 2 tablespoons granulated sugar, 1 tablespoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt for the cornbread.
3. In a separate medium bowl, whisk together the 1 cup buttermilk, 1 large egg, and 1/4 cup melted unsalted butter. Pour the wet ingredients into the dry ingredients and stir just until combined; do not overmix.
4. Pour the cornbread batter into the prepared baking pan and bake for 20-25 minutes, or until golden brown and a toothpick inserted into the center comes out clean. Let it cool slightly, then cut into four squares.
5. While the cornbread bakes, prepare the cranberry relish: In a small saucepan, combine 1 cup cranberries, 1/4 cup orange juice, 1/4 cup granulated sugar, and 1/2 teaspoon orange zest. Bring to a simmer over medium heat, then reduce heat to low and cook for 5-7 minutes, or until cranberries burst and the mixture thickens slightly. Remove from heat and set aside.
6. To make the Sage Hollandaise, melt 1 stick (1/2 cup) unsalted butter in a small saucepan over medium-low heat. In a heatproof bowl set over a saucepan of simmering water (a double boiler), whisk 3 large egg yolks, 1 tablespoon fresh lemon juice, and 1 tablespoon hot water until pale and frothy, about 2 minutes.
7. Slowly drizzle the melted butter into the egg yolk mixture while continuously whisking until the sauce is thick and emulsified. Be careful not to add the milk solids at the bottom of the butter. Stir in 1 teaspoon finely chopped fresh sage, 1/4 teaspoon salt, and a pinch of cayenne pepper. Keep warm over very low heat, stirring occasionally, or cover to prevent a skin from forming.
8. Fill a medium pot with about 4 inches of water and add 1 tablespoon white vinegar. Bring the water to a gentle simmer over medium heat; do not let it boil vigorously. Carefully crack each of the 4 large eggs into a small individual bowl or ramekin.
9. Gently slide one egg at a time into the simmering water. Poach for 3-4 minutes for soft, runny yolks, or longer for a firmer yolk. Use a slotted spoon to carefully remove the eggs and drain any excess water.
10. To assemble, place one square of warm cornbread on each serving plate. Top each cornbread square with a spoonful of cranberry relish, then a perfectly poached egg. Generously spoon the warm Sage Hollandaise over the egg. Garnish with a fresh sage leaf, if desired, and serve immediately.

More recipes you might like

Browse related collections

Cook smarter with Recipe Genius

Generate recipes, build meal plans, and create shopping lists with Recipe Genius.