Flavored with cayenne and honey, this cornbread is a mix between the sweet northern style and savory southern style. Feel free to eat it plain or serve with a hearty bowl of chili.
Ingredients
- 57g (1/4 cup) butter (plus a few tablespoons to melt in the pan)
- 1/3 cup (75g) honey
- 1 egg
- 1 cup 240ml) buttermilk
- 120g (1 cup) cornmeal
- 125g (1 cup) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 175g (1/2 cup) corn
- 1/4 teaspoon cayenne
Procedure
In a bowl, whisk together the baking powder, baking soda, salt, flour, cayenne, and cornmeal. In another bowl, combine the melted butter, honey, egg, and buttermilk. Fold the wet and dry ingredients together and add in the corn. In a cast iron skillet, melt the butter on medium heat. Add the batter and bake in a 350 F oven until the center springs back when pressed, around 20 mins.
Let cool for 15 mins and enjoy!
Stop and Smell the Flours 