Servings
8
Prep Time
10 min
Cook Time
25 min
Recipe by
thebutterbook.com
Restaurant
The French Pastry School/The Butter Book
Ingredients
Cornbread
| 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 |
| 3-4 (140g) | eggs |
| 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 |
Honey Butter
| 1 cup, 2 tbsp. (250g) | Plugrá® unsalted butter, softened |
| ¼ tsp (1g) | fine sea salt |
| 2 tbsp (40g) | honey |
Steps
| 1 |
Cornbread
Preheat the oven to 350º F.
|
| 2 |
Generously brush butter in the 9" or 10" cast iron skillet.
|
| 3 |
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.
|
| 4 |
Gradually add the buttermilk and eggs on low speed. Mix until well combined.
|
| 5 |
Add the melted butter in three additions. Mix well between each addition.
|
| 6 |
Add the corn kernels.
|
| 7 |
Bake for about 25 minutes or until the edges begin to pull away from the skillet.
|
| 8 |
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.
|
| 9 |
Honey Butter
Whip together the soft butter, salt, and honey on high speed until it's light and fluffy using the whisk attachment.
|
| 10 |
Place on a wire rack for 5 minutes.
|
| 11 |
Brush the honey butter on the warm cornbread. Cut and serve a spread of honey butter on each slice.
|
TIP:
Freeze baked cornbread tightly wrapped in plastic or an airtight container for up to 1 month. To defrost, place it wrapped in the refrigerator overnight. Then unwrap and flash bake in a preheated 400º F oven for about 2 minutes.
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