This is my favorite cornbread of all time. Liz and I had a version of this dish at Hatchet Hall in Culver City. It was so good the hair stood up on my arm, and I may have wept. This is our best recreation of that magical dish.
| Level: | Easy |
| Total: | 1 hr |
| Active: | 30 min |
| Yield: | 4 to 6 servings |
| Level: | Easy |
| Total: | 1 hr |
| Active: | 30 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 cup whole milk
- 1/3 cup unsalted butter, melted
- 1 large egg, separated
- 1 cup medium-grind cornmeal
- 1 cup all-purpose flour
- 1/3 cup granulated sugar
- 3 tablespoons plus 1 1/2 teaspoons baking powder
- 1 tablespoon kosher salt
- 1 teaspoon cornstarch
- Nonstick cooking spray, for pan (I like duck fat cooking spray)
- 1 stick (8 tablespoons) unsalted butter, softened
- 1/4 cup honey
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon ground cinnamon or smoked cinnamon
- Small pinch kosher salt
Instructions
- For the cornbread: Heat your grill to 415 degrees F with the lid closed.
- Whisk together the milk, melted butter and egg yolk in a bowl. Mix together the cornmeal, flour, sugar, baking powder and salt in another bowl. Add the wet ingredients to the dry and stir just to combine. Whisk the egg white and cornstarch until it reaches stiff peaks, then gently fold it into the batter with a rubber spatula.
- Place a 10-inch cast-iron skillet on the grill for 2 to 3 minutes to preheat. Spray with nonstick cooking spray. Pour the batter into the pan and place it on the grill away from direct heat (turn off one burner or bank the coals if necessary). Cover the grill and cook the bread for 20 to 25 minutes or until golden brown and cooked through.
- For the honey butter: Mix together the butter, honey, vanilla, cinnamon and salt in a bowl.
- Remove the pan with the cornbread from the grill and spread some of the honey butter over the top of the cornbread. Any leftover honey butter can be refrigerated for up to 1 month.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 546 |
| Total Fat | 30 g |
| Saturated Fat | 17 g |
| Carbohydrates | 64 g |
| Dietary Fiber | 2 g |
| Sugar | 25 g |
| Protein | 7 g |
| Cholesterol | 103 mg |
| Sodium | 672 mg |
| Serving Size | 1 of 6 servings |
| Calories | 546 |
| Total Fat | 30 g |
| Saturated Fat | 17 g |
| Carbohydrates | 64 g |
| Dietary Fiber | 2 g |
| Sugar | 25 g |
| Protein | 7 g |
| Cholesterol | 103 mg |
| Sodium | 672 mg |
Reviews
So disappointing! It does not hold together and way too much baking powder, made it inedible. Will use a different cornbread mixture and keep the butter recipe, this part is awesome!
It is delicious, . I prepared and baked in my oven rather than a grill. Only thing is it did not hold together. 5 ⭐️ for taste. Food Network recipe of the week
The cornbread did not hold together. I feel it needs an entire egg in the mixture and an additional egg white. Plus 1 tablespoon salt was WAY too much.
No, but can it be made in an household oven and directions?