Not your Momma’s cornbread

123 mins
Serves 4
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Directions

  1. 1Melt 3.5 sticks of butter and sauté 2 pounds of corn until the butter is browned and the kernels are caramelized.
  2. 2Melt 3.5 sticks of butter and sauté 2 pounds of corn until the butter is browned and the kernels are caramelized.
  3. 3Melt 3.5 sticks of butter and sauté 2 pounds of corn until the butter is browned and the kernels are caramelized.
  4. 4Sift cake flour, salt, sugar, baking powder, and cornmeal.
  5. 5Sift cake flour, salt, sugar, baking powder, and cornmeal.
  6. 6Sift cake flour, salt, sugar, baking powder, and cornmeal.
  7. 7Blend the caramelized corn into a purée in a food processor.
  8. 8Blend the caramelized corn into a purée in a food processor.
  9. 9Blend the caramelized corn into a purée in a food processor.
  10. 10Add in the buttermilk, heavy cream, and eggs to the food processor and blend until smooth.
  11. 11Add in the buttermilk, heavy cream, and eggs to the food processor and blend until smooth.
  12. 12Add in the buttermilk, heavy cream, and eggs to the food processor and blend until smooth.
  13. 13Fold the wet ingredients into the dry ingredients.
  14. 14Fold the wet ingredients into the dry ingredients.
  15. 15Fold the wet ingredients into the dry ingredients.
  16. 16Butter and flour mini bread loaf tins.
  17. 17Butter and flour mini bread loaf tins.
  18. 18Butter and flour mini bread loaf tins.
  19. 19Spoon batter into prepared tins and bake at 195 internal temperature.
  20. 20Spoon batter into prepared tins and bake at 195 internal temperature.
  21. 21Spoon batter into prepared tins and bake at 195 internal temperature.
  22. 22Make whipped honey butter by whisking together 2 sticks of butter and honey with Atlantic smoked salt.
  23. 23Make whipped honey butter by whisking together 2 sticks of butter and honey with Atlantic smoked salt.
  24. 24Make whipped honey butter by whisking together 2 sticks of butter and honey with Atlantic smoked salt.
  25. 25Remove cornbread from oven and immediately remove from tins to keep the outside crispy.
  26. 26Remove cornbread from oven and immediately remove from tins to keep the outside crispy.
  27. 27Remove cornbread from oven and immediately remove from tins to keep the outside crispy.
  28. 28Add a dollop of honey butter to each serving.
  29. 29Add a dollop of honey butter to each serving.
  30. 30Add a dollop of honey butter to each serving.

Ingredients

  • 3.5 sticks butter
  • 3.5 sticks butter
  • 3.5 sticks butter
  • 2 pounds corn
  • 2 pounds corn
  • 2 pounds corn
  • 1 cake flour
  • 1 cake flour
  • 1 cake flour
  • 1 salt
  • 1 salt
  • 1 salt
  • 1 sugar
  • 1 sugar
  • 1 sugar
  • 1 baking powder
  • 1 baking powder
  • 1 baking powder
  • 1 cornmeal
  • 1 cornmeal
  • 1 cornmeal
  • 1 buttermilk
  • 1 buttermilk
  • 1 buttermilk
  • 1 heavy cream
  • 1 heavy cream
  • 1 heavy cream
  • 3 eggs
  • 3 eggs
  • 3 eggs
  • 2 sticks butter
  • 2 sticks butter
  • 2 sticks butter
  • 1 honey
  • 1 honey
  • 1 honey
  • 1 Atlantic smoked salt
  • 1 Atlantic smoked salt
  • 1 Atlantic smoked salt

Equipment

frying panwhisksifterfood processormini bread loaf tinsoven