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Cornbread doré dans une poêle en fonte coupé en parts, à côté d'une part servie avec une noisette de beurre fondant et un filet de miel, d'un bol de haricots, d'un pot de miel et d'épis de maïs sur une table en bois
Team Curcuma

Moist buttermilk and honey cornbread

The cornbread of the American South: a batter of cornmeal, buttermilk and honey, baked in a scorching cast-iron skillet for a golden crust and a moist crumb.
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Prep Time 15 minutes
Cook Time 25 minutes
Resting before slicing 10 minutes
Total Time 50 minutes
Servings : 8 slices
Course : Side Dish
Cuisine : American
Calories : 290
Ingredients Préparation Notes

Ingredients
  

  • 200 g fine cornmeal
  • 125 g plain flour
  • 11 g baking powder about 2 1/2 tsp
  • 1/2 tsp bicarbonate of soda
  • 1 tsp salt
  • 2 large eggs
  • 400 ml buttermilk or 380 ml milk + 1 tbsp lemon juice
  • 40 g honey
  • 80 g melted butter cooled
  • 20 g butter for the skillet

Préparation
 

  1. Put the butter for the skillet in a 25 cm cast-iron skillet and place it in the oven while it preheats to 220 °C.
  2. In a large bowl, mix the cornmeal, flour, baking powder, bicarbonate of soda and salt.
  3. In another bowl, whisk the eggs with the buttermilk, honey and cooled melted butter.
  4. Pour the wet ingredients over the dry ones and stir with a spatula just until no dry flour remains.
  5. Take out the hot skillet with oven gloves, swirl the butter to grease the sides and pour in the batter. Bake for 20 to 25 minutes, until the top is golden and a knife comes out clean.
  6. Leave to rest for 10 minutes before cutting into 8 wedges. Serve warm with butter and a drizzle of honey.

Notes

Do not overmix the batter: a few lumps are normal and keep the cornbread moist. The skillet must be scorching hot when you pour in the batter, as that is what makes the crust. Without a cast-iron skillet, use a buttered 22 cm square tin.