A golden, tender, and slightly crumbly cornbread, faithful to the American South. The honey butter melts into the warm crumb and provides an irresistible sweet and salty touch.
Ingredients
- 120 g fine cornmeal
- 90 g T55 all-purpose flour
- 25 g granulated sugar
- 2 tsp baking powder
- 1 tsp fine salt
- 1 piece egg
- 220 ml buttermilk
- 70 g melted unsalted butter for the batter
- 50 g softened unsalted butter for the honey butter
- 25 g runny honey
- 1 pinch fleur de sel
Method
- Preheat the oven until it is very hot and butter a small pan or a home cast-iron skillet; the metal must be ready before the batter is mixed.
- Melt the butter for the batter, then let it cool: it should remain liquid but no longer be hot to the touch.
- Mix the cornmeal, flour, sugar, baking powder, and salt in a bowl; the mixture should be uniform and without visible lumps.
- In another bowl, whisk the egg with the buttermilk, then fold in the warm melted butter until smooth and glossy.
- Pour the wet ingredients over the dry ingredients and mix just enough to moisten the batter; it should remain thick and slightly lumpy, without being beaten for long.
- Spread the batter into the hot or buttered pan, quickly smooth the surface, then bake until the top is golden and a knife inserted comes out clean with a few dry crumbs.
- While baking, work the softened butter with the honey and fleur de sel until you have a smooth, glossy, and easily spreadable cream.
- Let the cornbread rest for a few minutes out of the oven so the crumb stabilizes, then cut it into slices while still warm.
- Serve each slice with a generous dollop of honey butter, which should begin to melt on the warm edges of the cornbread.
Nutrition
Per serving
- Energy
- 488.4 kcal
- Protein
- 8.47 g
- Carbohydrate
- 53.61 g
- Fat
- 26.86 g
- Fibre
- 3.23 g
- Calcium
- 309.72 mg
- Iron
- 0.89 mg
- Magnesium
- 45.19 mg
