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
Related recipes
Corn Maque Choux
American · Side
Shoestring Fries
American · Side
Cornbread Casserole
American · Side
Tennessee Onions
American · Side
Tennessee Onion Casserole
American · Side1h 15m
The Perfect BBQ Potato Salad
American · Side
Deviled Pickles
American · Side
New England Baked Beans, the Maine Way
American · Side6h 30m
Okra and Green Tomato Cornbread Fritters
American · Side
Mike's Hot Honey Sweet Potatoes
American · Side40m
Baked Beans
American · Side
Onion Boil
American · Side1h