Red Rooster Inspired Cornbread with Honey Butter!

Sweetened Cornbread & Honey Butter Recipe

Yield: 8 servings

Ingredients

• 1 cup all-purpose flour or (1 cup AP Flour, remove 2 tablespoons, add 2 tablespoons cornstarch or arrowroot powder and sift)

• 1 cup coarse yellow cornmeal

• 1/2 cup sugar

• 2 1/4 teaspoons baking powder

• 1 teaspoon sweet paprika

• 1/4 teaspoon cayenne pepper

• 1 1/2 teaspoons coarse kosher salt

• 1 3/4 cups plain greek yogurt

• 1 1/2 cups buttermilk (or 1 tablespoon white vinegar or lemon juice + enough milk to measure 1 cup, stir and allow to sit for 5 minutes)

• 2 large eggs

• 1 large egg yolk

• 2 tablespoons unsalted butter, melted and cooled

• 2/3 cup corn kernels (fresh or thawed frozen)

Method:

Preheat the oven to 350°F. Coat a 9-x-5-inch loaf pan with a light layer of unsalted butter. Layer with a small piece of parchment paper.

Soak cornmeal in the buttermilk (or buttermilk substitute) for about 15 minutes before mixing up the batter. This will help to moisten the final product and improve the texture.

Whisk the flour, sugar, sweet paprika, baking powder, cayenne pepper and salt together in a large bowl.

Whisk the buttermilk cornmeal mixture, greek yogurt, eggs and yolk together in a medium size bowl.

Pour the wet ingredients into the dry and stir until combined. Slowly add melted butter to the batter, stirring gently to combine. Fold in the corn with a spatula.

Scrape the batter into the loaf pan and smooth out the top. Bake until the cornbread is browned and pulling away from the sides of the pan and a toothpick poked into the center comes out clean, about 60 minutes.

Cool on a rack for 30 minutes. Run a knife around the sides of the pan to loosen the sides and turn out the loaf. Cut it into 1/2 inch slices. Spread on a bit of softened honey butter or fruit jam and enjoy! You can store it in an airtight container for up to four days, and freeze the remaining individual slices to enjoy another day. Yum!

Honey Butter

Yield: ½ cup

Ingredients:

• 1/2 cup unsalted butter, softened at room temperature

• 2 tablespoons honey

• 1/2 teaspoon salt (optional)

Method:

• Put the unsalted butter in a medium bowl, whisk in the honey, and then stir in the salt.