This cornbread bring in the sweet yet savory flavors of deeply caramelized corn with a rustic texture and soft, melt in your mouth texture. Pair with an indulgent dollop of the maple bacon butter for an elevated side dish.
Caramelized Cornbread
Ingredients
- 165g (1 ½ sticks) Butter
- 300g (2 cups) Corn
- 6g (1 tbsp) Thyme, Fresh, Stemmed and Chopped
- 100g (6 tbsp) Heavy Cream
- 120g (½ cup) Buttermilk
- 100g (2) Large Eggs
- 180g (1 ½ cup) All Purpose Flour
- 100g (6 tbsp & 2 tsp) Sugar
- 100g (¾ cup) Semolina
- 30g (3 tbsp) Cornmeal, Coarse
- 60g (4 ½ tbsp) Honey
- 7g (1 ½ tsp) Salt
- 5g (½ tbsp) I’m Free Baking Powder
- 2g (1 tsp) Baking Soda
- 12.4g (1 ½ tbsp) Sunflower Lecithin
Equipment
- Stand Mixer Mith a Paddle Attachment
- Large Sauté Pan
- 12 inch Cast Iron Skillet
Timing
Active Time: 40 Minutes
Total Time: 2 Hours
Yield
1 loaf
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Caramelize Corn
Preheat an oven to 325°F. In a saute pan over medium heat melt the butter.
Once the butter has melted add the thyme and corn. Lower the heat to medium low and begin to saute the corn. Cook until golden brown, this should take between 20 and 30 minutes.
Remove the corn, butter, and thyme and set aside for later in the recipe.
-
Create Batter
In a stand mixer place the all purpose flour, sugar, semolina, coarse cornmeal, salt , baking powder, baking soda, and sunflower lecithin.
Mix on low until the dry mixture has just combined.
Continue mixing on low and add the eggs, heavy cream, and buttermilk. Mix until combined this should take about 30 seconds to a minute.
Add the caramelized corn and honey, mix for 1 more minute.
-
Bake Cornbread, Serve, and Store
Butter a cast iron skillet and pour in the cornbread batter.
Bake at 325°F for 35-40 minutes or until a cake tester comes out clean from the center.
Rest for 30 minutes before slicing and serving with bacon maple butter.
Wrap and store at room temperature for up to a week.
Bacon Maple Butter
Ingredients
- 282g (2 ½ sticks) Butter, Room Temperature
- 120g (4 strips) Bacon, Cooked Crisp, Chopped
- 6g (1 tbsp) Thyme, Fresh, Stemmed and Chopped
- 15g (1 tbsp) Maple Syrup
- 1g (¼ tsp) Salt
Equipment
- Stand Mixer With a Paddle Attachment
Timing
Active Time: 5 Minutes
Total Time: 5 Minutes
Yield
1.5 Pounds
-
Combine Ingredients
In a stand mixer place the butter and paddle on low until it is smooth.
Slowly add in the Bacon, thyme, salt, and maple syrup and paddle until combined.
-
Chill, and Serve
Remove the butter from the mixer bowl, and place in a container and chill until needed.
Bring the butter to room temperature before serving for best results.
Summary
Recipe Name
Caramelized Cornbread with Maple Bacon Butter
Author Name
Modernist Pantry
Published On
Preparation Time
Total Time
Average Rating
Based on 3 Review(s)
Comments (4)
April 20, 2020 9:39 am
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September 28, 2020 11:18 am
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October 23, 2021 8:14 pm
The step of adding honey is listed twice in step two. I assume the second one is accurate. Also, this doesn’t specify a size for the cast iron skillet. I used a 12″ to caramelize the corn and then poured the batter back into the same skillet for baking. I was worried that the skillet would be too big and too hot, but it worked out fine.
October 25, 2021 10:39 am
Great catch! we have updated the recipe, thanks!