Cornbread purists from the South and Midwest, don’t worry, we’re not stepping on your toes! This cake-like, sweet and spicy version of classic cornbread is just one more variation on the classic. Look for the best stone-ground cornmeal you can find- from Grist & Toll on the west coast to Hayden Mills in Arizona, Anson Mills down South and Maine Grains up in the NE. We whip this together while big pots of chili are cooking on the stovetop.
- 1–1/3 cups Cornmeal
- 1/3 cup Corn flour
- 3 Tbsps Honey
- 2 tsps Baking powder
- 1/2 tsp Baking soda
- 1 Tbsp Kosher or flaked sea salt
- 1 Egg
- 2 cups Buttermilk
- 2 ounces Butter
- 1 Tbsp Vegetable oil
- 1 tsp Cayenne pepper
- 1 cup Fresh or frozen sweet corn kernels
- Preheat the oven to 350F. In a large bowl, whisk together your buttermilk, egg and honey. Pour the cornmeal, flour, baking powder, baking soda and salt over the wet ingredients and mix until just barely combined.
- In a medium to large skillet, preferably cast iron, heat the butter and oil. Once hot, add the corn. Cook until the corn begins to get a touch of color. Add cayenne and stir.
- Turn the heat off the stove and pour the batter over the corn. Carefully place immediately into the oven. Bake for 15-25 minutes, or until just set in the center.