Cornbread

This cornbread recipe has a very special story behind it. In 2015, the entire Wolfe family got together for a group vacation in Williamsburg, VA. One evening we had a very special dinner at A Chef’s Kitchen. This cornbread recipe comes from the menu that was prepared for us that evening - despite all of the delicious food we ate, the cornbread may have been the most popular dish of the night! In fact, it is now a permanent fixture at Thanksgiving in some Wolfe households.

Yields: 8 Large Wedges

Preparation time: Unknown

Cooking time: Unknown

Components

  • Honey Butter

Ingredients

  • 1¾ cups (9-ounces weight) stone-ground yellow corn meal
  • 1 tablespoon sugar
  • 1 heaping teaspoon kosher salt (if using Diamond Crystal salt; use less if using another brand)
  • 1 teaspoon baking soda
  • 1 teaspoon aluminum-free baking powder (such as Rumford)
  • 1 extra large or jumbo egg
  • 2 cups buttermilk
  • 1 heaping tablespoon unsalted butter

Directions

  • Place a well-seasoned 10-inch (base measurement) cast iron skillet in the oven.
  • Preheat the oven to 450 degrees. Allow the pan to remain in the oven 5 minutes after the oven is pre-heated to ensure that it is fully heated.
  • Place the corn meal, sugar, kosher salt, baking powder and baking soda in a mixing bowl and mix together. Add the egg and buttermilk and mix until smooth.
  • Add the butter to the skillet. Allow it to melt and to brown, swirling it to coat pan and edges. Pour in the cornbread batter. Return the skillet to the 450 degree oven and bake for approximately 12-15 minutes or until firm in the center and a toothpick inserted into the middle comes out clean.
  • Turn the corn bread out onto a cutting board, presenting the corn bread bottom-side up.
  • Serve fresh and warm.
↓ This is a component-based recipe (fancy talk for making the dish in pieces, then assembling). ↓

Honey Butter

Ingredients

  • 1 stick (4 ounces) unsalted butter, room temperature
  • 1 teaspoon coarse sea salt or 1/2 teaspoon fine salt
  • 2 teaspoons honey

Steps

  • Whisk all of the ingredients together until well incorporated and serve at room temperature with the cornbread.