Southern Style Cornbread with Honey Butter

The Gourmandise School   of Sweets and Savories

Dig into your roots. Hadley's Southern roots infiltrate more than a few of our classes. Her biscuits are integral to Day 2 of Pro Pastry, the Caramel Cake is the only reason we offer a Southern Cakes class and her legendary Shrimp & Grits make anyone walking by twist their heads as students stir the grits and send its sweet aroma wafting outside the classroom. Southern classics aren't about subtlety; flavors are intense and textures are important. No more tasteless, soggy fried chicken, friends. The secret lies in a long buttermilk brine and the right amount of seasoning in the coating. Chef John Pitblado's been at the helm of our regional cuisine classes, and his super-crispy buttermilk fried chicken is a revelation. Check out our favorite side dish below- and let us know how you make this cornbread your own (jalapeno anyone)? Southern Style Cornbread with Honey Butter If you don't have an 8"cast iron skillet, line a 8"round or square baking pan with parchment and pour melted butter onto the bottom. 5 tablespoons melted butter or bacon fat 1 cup yellow cornmeal 1 cup all-purpose flour 1 ½ teaspoon baking powder 1 teaspoon salt ½ teaspoon baking soda 2 eggs 1 cup buttermilk 1 cup sweet corn kernels Preheat oven to 425 degrees Melt 2 tablespoons of fat in 8" cast iron skillet and place in preheated oven. Combine cornmeal, flour, baking powder, baking soda and salt. In separate bowl whisk buttermilk, eggs, corn and remaining 3 tablespoons of melted butter then  add to dry ingredients mixing until incorporated but still lumpy. Pour mixture into hot skillet and bake until lightly browned, about 20-25 minutes.  Remove from oven and remove from pan immediately. You may need to run a knife around the edge of the pan to help turn it out of the skillet.  Serve immediately, best served hot and with honey butter. Honey butter 1 pound salted butter 1/4 cups honey Cut the butter into chunks using a dough scraper or knife. Place butter into the mixer's work bowl and beat at low speed, using the whisk attachment to loosen the butter. Increase the speed to medium and add the honey and beat until well combined, about 5 to 7 minutes. Remove butter from bowl and spoon onto parchment paper or plastic wrap. Roll into a log and refrigerate for 2 hours. Wishing you a delicious day,  Clémence and Hadley