Ingredients

115g butter (1 stick)

20 g honey

2 eggs

265g buttermilk

2g baking soda

155g cornmeal

122g flour (spelt or local wheat ideally)

5g salt

5g ground chicos (optional)



  1. Preheat oven to 375F

  2. Mixing cornmeal, flour, salt, ground chicos, baking soda  in a bowl and set aside

  3. Combine eggs and buttermilk in a bowl and set aside

  4. Heat 1 12inch cast iron skillet on stovetop and melt butter and honey until brown, remove from heat

  5. Working quickly add eggs and buttermilk to the pan, constantly whisking to form custard.

  6. Add dry ingredients and mix with rubber spatula to completely mix.

  7. Level off the ingredients and bake in oven for 20-25 minutes until a cake tester can easily be inserted and removed

Notes:

  • Chicos are a smokey dried corn kernel native to New Mexican cooking it adds a wonderful smokiness to the cornbread

  • If available good flour and cornbread really make this dish standout, if you don’t have a local supplier, Bob’s Red Mill Cornmeal and Spelt flour work really well.

  • To me cornbread is best enjoyed with chili, especially Colorado Green Chili but it can be great as a snack or  mixed in with breakfast, turned into stuffing you have a lot of possibilities

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