Not your Momma’s cornbread
Directions
- 1Melt 3.5 sticks of butter and sauté 2 pounds of corn until the butter is browned and the kernels are caramelized.
- 2Sift cake flour, salt, sugar, baking powder, and cornmeal.
- 3Blend the caramelized corn into a purée in a food processor.
- 4Add in the buttermilk, heavy cream, and eggs to the food processor and blend until smooth.
- 5Fold the wet ingredients into the dry ingredients.
- 6Butter and flour mini bread loaf tins.
- 7Spoon batter into prepared tins and bake at 195 internal temperature.
- 8Make whipped honey butter by whisking together 2 sticks of butter and honey with Atlantic smoked salt.
- 9Remove cornbread from oven and immediately remove from tins to keep the outside crispy.
- 10Add a dollop of honey butter to each serving.
Ingredients
- 3.5 sticks butter
- 2 pounds corn
- 1 cake flour
- 1 salt
- 1 sugar
- 1 baking powder
- 1 cornmeal
- 1 buttermilk
- 1 heavy cream
- 3 eggs
- 2 sticks butter
- 1 honey
- 1 Atlantic smoked salt
Equipment
frying panwhisksifterfood processormini bread loaf tinsoven
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