HOT HONEY CORNBREAD
Life is too short for dry, hard, dry, crumbly cornbread. This is why you should have this recipe for delicious Sweet Honey Cornbread. Indeed, succulent is not a term often applied to describe a dish that can make you feel like eating a handful of sawdust. But this recipe comes with the triple threat of ingredients that give it the mouthfeel and moisture, including butter, honey, and sour cream. Beth and I ate through the bulk of the loaf in one afternoon, and I’m speaking from my own experience when I say that it’s difficult to resist eating the whole thing at once.
WHAT KIND OF CORNBREAD IS THIS?
Cornbread can be made in either cake or crumbly. This recipe will be for the second type. Butter and sour cream help to add moistness to the dough. The honey butter was hot and drizzled over the cornbread. The result is like a cake-like sweetened cornbread, with a few spicy red pepper flake slivers.
HOW TO BAKE TENDER CORNBREAD
Use these guidelines to create Hot Honey Cornbread so that you’ll be happy to serve those special people you meet.
Dry turns into wet, and always. Dry ingredients weigh less than wet ingredients. Mixing wet ingredients with dry causes clumping and makes a thicker batter.
Learn how to fold. Folding creates an airy batter. The first step is to use a large spatula made of rubber to cut through the middle of the bowl until it reaches the bottom. Next, scoop out the bottom and then bring it towards the top. Fold the wet layer over the dry. Then, turn the bowl around by a quarter turn and repeat.
Don’t over-mix. Overmixing develops gluten. If needed, you can count out your strokes and attempt to keep them under 20.
Do not cook too much. Cornbread continues to cook after it’s taken out of the oven. Take the cornbread out when the internal temperature is 190 degrees. You can also insert a toothpick in the middle. If you don’t see the batter and instead, you see a thin layer of water, it’s now ready to be eaten. If the edges of the cornbread fall off the pan, or if your toothpick is dry, it’s been overcooked.
12 Tbsp butter, split ($1.78)
1 cup honey ($2.99)
14 tsp of red pepper flakes ($0.09)
Two eggs ($0.36)
1 1/4 cup sour cream ($1.49)
1 cup of cornmeal ($0.37)
1 cup all-purpose flour ($0.13)
1 1/2 tsp salt ($0.05)
2 Tbsp baking powder ($0.12)
Install a rack in the middle of your oven, and heat to 400°F. In a microwave-safe bowl, include four tablespoons of honey, butter, and red pepper flakes. In 30-second bursts, microwave until the butter is melted and the mixture simulates gently. Mix.
Mix the cornmeal with flour, baking powder, and salt in a bowl.
In the 10-inch cast iron skillet, melt the butter and the rest. Add the two tablespoons of butter that have been melted into an enormous bowl. The remaining two teaspoons of butter inside the pan made from cast iron. Add the sour cream and mixture of butter, and then mix. Add eggs to the butter and sour cream and mix.
Mix the dry ingredients with the wet ingredients, and mix them until you get a batter. *
The cast iron skillet should be swirled to coat the sides and bottom with butter. Then, pour in the batter.
The cornbread is baked until the thermometer reads 190°F or when a toothpick stuck into the middle of the cornbread comes out with a tiny amount of moisture. This should take 25-30 minutes. Decorate with honey butter.