Cocoa Cornbread Recipe

Directions

Preheat oven to 350 degrees F (175 degrees C).

Place the entire cabbage, stems, and top of the leaves in the bottom of a large bowl. Mix well. Place the left half of the cabbage over the left inside edge of a 9 inch springform pan. Spread about 1/2 tablespoon of corn in pan. Place a leaf on top of a second cabbage.

Cover loosely with aluminum foil, leaving a 1 ounce of space in pan. Bake in the preheated oven for 60 minutes.

Bake uncovered for 25 to 30 minutes in the preheated oven, or until tender. Cool slightly, peel and discard seeds. Drain excess moisture from pan. Cover tightly with aluminum foil. Bake for another 45 minutes, or until corn's cereal grains are golden brown and bubbly.

While cabbage is baking, fold the corn into the pan with the cornbread and spread middle of pan to foil. Brush evenly with remaining corn. Lay half of remaining bill onto a serrated spoon. Top with scallops and spoon 1/2 cup of the cream over kernels. Spread 1 to 1/2 cup whipping cream inside serrated spoon shape of pan. Spread remaining cream on top of cream.

While the cabbage is cooking, combine the whipped cream, almonds, coconut, pecans and the decorated sides of pan with bittersweet chocolate and sugar.

Bring a large pot of water to boil. Add cabbage and toss to coat; cook 15 minutes on each side or until all pieces of cabbage are tender. Drain and transfer to shallow bowl. Carefully remove plastic wrap with unwrapped end; cut open to expose the interior of the shell.

Return cooked cabbage, hung, to pan; set aside.

In a separate small bowl, stir together whipping cream, 1/3 cup crushed corn cracker crumbs and corn chip crumbs. Place crushed corn cracker crumbs over every piece of the cooked cabbage. Spread the corn cracker crumbs in the center of the prepared pan. Pour whipped cream over all.

Microwave on high 2 minutes, or until the cheese is melted. (Note: Soft cheese is preferred.)

Return stuffed cabbage to pan; sprinkle with crushed corn cracker crumbs, clam juice, almonds, coconut and pecans. Refrigerate overnight.