Peach Cornmeal w/ Chestnut Honey Caramel w/ Black Lava Salt + PORK Sprinkles

This recipe is courtesy of PaperChef, partnering with Chef KPE.


For Mix:

3 cups corn meal

2 cups cake flour (sifted)

1/4 cups 10x Sugar

1 teaspoon black lava salt

1 teaspoon. baking soda

2 cups. aged sour cream

Cayenne (to taste)

Nutmeg (to taste)

3 California peaches diced

1 pack PaperChef Culinary Parchment Lotus cups

1/2 cup extra virgin olive oil

1 tablespoon vanilla flavoring

1 zest lemon + juice


For Sauce:

1 stick butter

1/2 cups brown sugar

1 teaspoon black lava salt

5 tablespoons chestnut honey

Pinch black lava salt

3 tablespoons heavy cream (add to desired thickness)

1 1/4 cups 10x Sugar

Pork grease


For Sprinkles:

4 strips of thick sliced Berkshire bacon (minced)

4 slices of prosciutto di Parma (minced)

1 tablespoon Black Lava Salt (chopped)



1. Preheat oven to 350 degrees Fahrenheit. Set up a cup cake pan using your PaperChef Culinary Parchment Lotus cups.


For Peaches:

1. Take 3 peaches and dice. 

2. Place in pan on high heat and sauté with the cayenne + nutmeg for 2 minutes just to get a quick color.

3. Pull off heat and toss in the batter mix.


For Mix:

1. Add cornmeal, flour, sugar, salt, vanilla + baking soda together in a large bowl.

2. Add sour cream, butter, and eggs; stir until fully incorporated. 

3. Mix sautéed peaches in batter and fold in gently with a rubber spatula. 

4. Pour mix into PaperChef Culinary Parchment Lotus cups and

bake until cake tester comes out clean.

5. Let muffins rest for 10 minutes under cool air on a rack.


For Sprinkles:

1. Render bacon and prosciutto in sauté pan and drain (save pork grease for sauce).

2. With a knife, chop the black salt. Set aside.


For Sauce:

1. Place butter in sauté pan and melt.

2. Add brown sugar, chestnut honey, black lava salt in pan and cook in pan until the color turns amber. It should smell like a “Toffee” hard candy.

3. Add in heavy cream and mix with a whisk quick until smooth syrup appears.

4. Take off heat and add 10x powdered Sugar. Set aside whisk in pork grease.


For Final Presentation:

1. Take the cooled down muffin, drizzle with olive oil.

2. Take a spoon and pour caramel syrup over the top until fully coated.

3. Quickly sprinkle the bacon and salt and enjoy.


PaperChef recommends serving this dish as the starch portion of an entrée, not as dessert.

Published by WholeFoods Magazine Online, 6/10/2014