|1 2/3 cup (200g)||all-purpose flour|
|4 tsp. (35g)||baking powder|
|1 cup (200g)||granulated sugar|
|1 1/3 cup (200g)||cornmeal|
|1 cup, 8 tsp. (200g)||semolina|
|2 tsp. (10g)||fine sea salt|
|2 cup (460g)||cultured buttermilk|
|2/3 cup, 2 ½ tsp. (160g)||Plugrá® Premium Butter, unsalted, softened|
|1 ¼ cup (200g)||fire-roasted corn|
|½ cup (98g)||dark brown sugar|
|1 tsp. (7g)||vanilla extract|
|1 cup, 2 tbsp. (250g)||Plugrá® unsalted butter, softened|
|¼ tsp (1g)||fine sea salt|
|2 tbsp (40g)||honey|
Cornbread Preheat the oven to 350º F.
Generously brush butter in the 9" or 10" cast iron skillet.
Sift the flour and baking powder, transfer to the stand mixer bowl and add the sugar, cornmeal, semolina flour, and salt. Combine using the paddle attachment.
Gradually add the buttermilk and eggs on low speed. Mix until well combined.
Add the melted butter in three additions. Mix well between each addition.
Add the corn kernels.
Bake for about 25 minutes or until the edges begin to pull away from the skillet.
To check for doneness, insert a skewer into the center. If it comes out clean, the bread is done. If not, bake for another few minutes.
Honey Butter Whip together the soft butter, salt, and honey on high speed until it's light and fluffy using the whisk attachment.
Place on a wire rack for 5 minutes.
Brush the honey butter on the warm cornbread. Cut and serve a spread of honey butter on each slice.