AuthorHeather WallaceCategorylOaf Of breadDifficultyBeginnerFilled with bits of juicy corn and drizzled with a melty cinnamon butter, this cornbread is a great addition to any meal or served as a dessert!
For my husband's birthday, I got him tickets to go see his favorite band Sevendust. He and his buddy went to dinner beforehand at a place called Ale Mary's and had an appetizer of cornbread with a cinnamon butter that Jason just couldn't stop raving about. So, I decided I would try to recreate it for him even though I had no idea what it tasted like. Let me tell you that it wasn't an easy task! Trying to have him describe the taste and texture of it was hilarious. I got a lot of "I don't know, it was just really good" responses. So a couple of batches and taste tests later we came up with this delicious crumb.
Speckled with corn and dense it is delicious. After a few tries, we decided that we liked melting the butter and drizzling it over top rather than keeping it spreadable and slathering the top. It allows the brown sugar to melt and not have a gritty texture. I'm thinking of trying the butter with honey instead of brown sugar the next time around and seeing if I like it better...or just to try a different variation.
Give it a try and let me know what you think!
Preheat oven to 425° and place 9-inch cast iron skillet inside to heat while you prepare the batter.
In a large bowl sift together 1 1/4 cup of cornmeal, 3/4 cup all-purpose flour, 1 teaspoon kosher salt, 2 teaspoons baking powder, and 1/2 teaspoon baking soda, set aside.
Combine 1 cup of room temperature buttermilk and 2 room temperature eggs in a separate medium-size bowl, whisk in 7 tablespoons of melted butter and 1/3 cup of raw honey.
Pour into dry mixture and whisk until combined. Fold in 1 cup of corn kernels, avoid over mixing.
Remove hot skillet from oven and reduce heat to 400°.
Pour remaining 1 tablespoon of butter into pan making sure to carefully coat sides of the pan.
Pour batter into hot pan and cook for 20 minutes or until a toothpick inserted into the center comes out clean and sides and top are golden brown.
While cornbread is cooling prepare cinnamon butter by beating 1/2 cup of room temperature butter, 1/4 cup brown sugar and 1 teaspoon cinnamon in a stand mixer until well combined.
To serve melt cinnamon butter in a small saucepan and drizzle over warm cornbread.
Ingredients
Directions
Preheat oven to 425° and place 9-inch cast iron skillet inside to heat while you prepare the batter.
In a large bowl sift together 1 1/4 cup of cornmeal, 3/4 cup all-purpose flour, 1 teaspoon kosher salt, 2 teaspoons baking powder, and 1/2 teaspoon baking soda, set aside.
Combine 1 cup of room temperature buttermilk and 2 room temperature eggs in a separate medium-size bowl, whisk in 7 tablespoons of melted butter and 1/3 cup of raw honey.
Pour into dry mixture and whisk until combined. Fold in 1 cup of corn kernels, avoid over mixing.
Remove hot skillet from oven and reduce heat to 400°.
Pour remaining 1 tablespoon of butter into pan making sure to carefully coat sides of the pan.
Pour batter into hot pan and cook for 20 minutes or until a toothpick inserted into the center comes out clean and sides and top are golden brown.
While cornbread is cooling prepare cinnamon butter by beating 1/2 cup of room temperature butter, 1/4 cup brown sugar and 1 teaspoon cinnamon in a stand mixer until well combined.
To serve melt cinnamon butter in a small saucepan and drizzle over warm cornbread.