Cornbread evolved from simple corn-based dishes in America to become a beloved comfort food with regional variations across the United States. A crunchy burnt butter crust makes this version from Lennox Hastie extra delicious. He initially made this for us in an Ironclad Junior at Firedoor. We've adapted the recipe to fit our 28cm Legacy pan so you can share with friends and family.
Serves: 4
INGREDIENTS
1 corn cob (kernels removed)
180ml whole milk
120ml buttermilk
140g cornmeal
140g plain flour
30g sugar
1 tsp salt
1½ tsp baking powder
1 tsp baking soda
2 eggs
100g crème fraîche
100g melted butter (plus 50g extra for skillet)
METHOD
Preheat your oven to 200°C.
In a small saucepan, combine the corn kernels and milk. Bring to a gentle boil over medium heat. Let it simmer for 6–7 minutes, stirring occasionally, until the corn is tender and the milk is infused. Blend lightly with a stick blender or mash with a fork—leaving some texture. Allow to cool slightly, then stir in the buttermilk.
In a large bowl, whisk together the cornmeal, plain flour, sugar, salt, baking powder, and baking soda.
In a separate bowl, whisk the eggs, crème fraîche, and the cooled creamed corn mixture.
Add the 100g of melted butter.
Add the wet mixture to the dry ingredients and fold gently until just combined. Do not overmix—it's okay if it looks a little lumpy.
Heat a 28cm cast iron skillet over medium-high heat. Add 50g butter and let it melt and begin to brown slightly (nutty aroma, golden colour). Swirl to coat the pan, then immediately pour in the batter.
Transfer the pan to the oven and bake for 20-25 minutes, or until the top is golden and a skewer inserted comes out clean. Allow to cool in the pan for 5-10 minutes before turning out and slicing into generous wedges.
