Top | Ashley Griffin Gartland
(recipe, Ashley Griffin Gartland)
This recipe — inspired by one from Cook's Illustrated — comes from Bob Neroni and Lenore Emery, of the EVOO Cannon Beach Cooking School.
- 1¾ cups cornmeal
- ½ cup cake flour (see Note)
- ½ cup sugar (see Note)
- ¾ tsp. sea salt
- 2 tsp. baking powder
- ½ tsp. baking soda
- ¾ cup boiling water
- 1¼ cups buttermilk
- 2 eggs, lightly beaten
- 2 Tbsp. butter, melted
- 8 oz. (2 sticks) salted butter, softened
- 4 Tbsp. honey
- Ground coriander and sea salt, to taste
- Make the cornbread: Preheat the oven to 425 degrees. Place ½ cup of the cornmeal into a medium heatproof bowl and set it aside. Meanwhile, place the remaining cornmeal together with the flour, sugar, salt, baking powder, and baking soda in another bowl.
- Pour the ¾ cup boiling water slowly into the bowl of reserved cornmeal, whisking to form a paste. Add the buttermilk, whisking to break up lumps. Continue whisking and add the beaten eggs.
- Stir in the dry ingredients just until wet. Stir in the melted butter and pour the batter into a greased 8-inch cast-iron skillet.
- Bake in the pan for approximately 25 minutes or until golden brown. (Check for doneness at 22 minutes or so.) When done, it should spring back when touched.
- Make the honey butter: While the bread is baking, whip the salted butter with a paddle in a stand mixer until light and fluffy. Slowly drizzle in the honey and continue whipping until incorporated. Add the ground coriander and sea salt to taste.
- Serve slices of the warm bread with the honey butter.
Culinate editor's notes: If you don't have cake flour, substitute regular white flour; the resulting bread will be slightly less fluffy, but still light and delicious. And if you prefer your cornbread on the savory side, cut back on the sugar to 1/3 or even 1/4 cup. For a touch of lemon, mince the zest of 1 large lemon and add it to the dry ingredients.