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1 cup buttermilk
2 eggs
1/2 cup brown sugar
1.5 teaspoons baking soda
1 cup cornmeal
2/3 cup All-purpose flour
4 teaspoons Kinder’s Brown Sugar Rub
1 and 1/3 cups Butter (tempered, reserve 1/2 for honey butter)
1/4 cup honey (for honey butter)
Step 1
Pre-heat oven to 375F with cast iron pan in oven. Temper 2/3 cups butter.
Step 2
Scale buttermilk, eggs, and baking soda into large mixing bowl and mix to combine.
Step 3
Scale remaining dry ingredients with 2 teaspoons brown sugar rub in medium mixing bowl.
Step 4
Melt first 2/3 cup butter on stovetop. Add dry ingredients to wet ingredients and start to whisk in, when halfway combined drizzle in butter, and continue mixing until combined.
Step 5
Bring hot skillet out of oven and add in 1 tablespoon of whole butter. Move pan so butter melts and coats entire surface of pan. Add in cornbread mixture and return to oven.
Step 6
Bake 20-25 minutes or until firm in center. Allow to cool when finished.
Step 7
While cooling paddle 2/3 cup tempered butter with honey and 1 teaspoon of Brown Sugar Rub.
Step 8
After cornbread is cool, frost top, evenly, with butter. Sprinkle remaining teaspoon of brown sugar rub over surface.
Step 9
Slice and enjoy!
Smoky mesquite with sea salt & pepper
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