RECIPE

Sweet and Savoury Cornbread

Name: Sweet and Savoury Cornbread
Cook time: 1 h 15 min
Yield: 8-12

Recipe Created For

3.3 L Toughened Nonstick Pro Sauté Pan

Main Course

Flour

Cook Time

Over 1 Hour

Serving Size

8-12

Cook Mode

INGREDIENTS

Cornbread

¼ cup (60 ml) unsalted butter
½ small red onion, thinly sliced
6 cherry tomatoes, thinly sliced
2 tbsp (30 ml) pumpkin seeds
2 cups (500 ml) unbleached all-purpose flour
1 1/2 cups (375 ml) medium grind yellow cornmeal
2 tbsp (30 ml) dehydrated onion flakes
2 tbsp (30 ml) baking powder
2 tsp (10 ml) baking soda
⅓ cup (80 ml) white sugar
1 tsp (5 ml) salt
2 cups (500 ml) buttermilk
2 cups (500 ml) thawed frozen or fresh corn kernels
3 eggs

Whipped Honey Butter

1/2 cup (125 ml) unsalted butter, softened to room temperature
2 tbsp (30 ml) honey
½ tsp (2.5 ml) salt
1/2 tsp (2.5 ml) smoked paprika
Cayenne pepper, to taste

EQUIPMENT

Cornbread has always been a popular comfort food. Often cast in a supporting role, this sweet and savoury version will energize you with the addition of fresh, flavourful ingredients. Colourful red onions and plump tomatoes offer hints of vibrant colour. Bake it in our sturdy yet elegant 3.3 L Toughened Nonstick PRO Sauté Pan.

INGREDIENTS

Cornbread

¼ cup (60 ml) unsalted butter
½ small red onion, thinly sliced
6 cherry tomatoes, thinly sliced
2 tbsp (30 ml) pumpkin seeds
2 cups (500 ml) unbleached all-purpose flour
1 1/2 cups (375 ml) medium grind yellow cornmeal
2 tbsp (30 ml) dehydrated onion flakes
2 tbsp (30 ml) baking powder
2 tsp (10 ml) baking soda
⅓ cup (80 ml) white sugar
1 tsp (5 ml) salt
2 cups (500 ml) buttermilk
2 cups (500 ml) thawed frozen or fresh corn kernels
3 eggs

Whipped Honey Butter

1/2 cup (125 ml) unsalted butter, softened to room temperature
2 tbsp (30 ml) honey
½ tsp (2.5 ml) salt
1/2 tsp (2.5 ml) smoked paprika
Cayenne pepper, to taste

EQUIPMENT

INSTRUCTIONS

Cornbread

Preheat the oven to 350°F (180°C). Melt the butter in a 3.3 L Nonstick Sauté Pan.

In a small bowl, combine the red onion, tomato and pumpkin seeds with 1 tbsp (15ml) of the melted butter. Season with salt and pepper. Set aside.

In a large bowl, whisk together the flour, cornmeal, onion flakes, baking powder, baking soda, sugar and salt.

In a food processor or blender, combine the melted butter, buttermilk, corn, and eggs until smooth. Add to the bowl of dry ingredients and mix until just combined.

Pour the batter into the prepared Sauté Pan and top delicately with the red onion mixture.

Bake for 50-60 minutes or until a toothpick inserted in the centre comes out clean. Remove from the oven and let cool to room temperature or just warm before serving.

Whipped Honey Butter

In a bowl, with a whisk or an electric mixer, beat the butter, honey and smoked paprika until light and fluffy. Season to taste with flaky salt and cayenne. Serve with the cornbread.