Deep summer is when laziness finds respectability.
So this week at the cooking club is “Hit the Sweet Spot” time with our new chef, Hugh Fearnley-Whittingstall and with a summer corn chowder with shrimp and sausage on the menu I wanted a dunker bread to go with and his light cornbread recipe that is more cake like than other cornbread recipes sounded pretty good, easy and quick…the sweet addition is honey or brown sugar and I chose honey. Michael buys local raw wildflower honey that I just love…
The recipe is one that Hugh suggests is one of those that you can toss your favorites like cheese and jalapeños or for that matter anything that you love in a bite of cornbread, but today I just wanted to taste the original recipe and believe me I was a little skeptical as the batter was quite thin, but it turned out okay with great corn flavor. Next time I might add a bit of coarse cornmeal for a bit more texture though and of course a little fresh corn and jalapeño wouldn’t hurt either.
Makes 12 pieces-slightly adapted from River Cottage Everyday
¾ cup cornmeal or fine polenta (or use half fine and half coarse polenta for a crunchier texture)
¾ cup white pastry flour
2 teaspoons baking powder
1 teaspoon fine sea salt
½ teaspoon baking soda
1 tablespoon honey or brown sugar
⅔ cup buttermilk
⅔ cup whole milk
2 tablespoons unsalted butter, melted
Preheat the oven to 425°F. Slather a 9-inch square baking pan about 1½ inches deep with butter. Mix together cornmeal, flour, baking powder, salt, and baking soda. Make a well in the middle. Whisk together the eggs, honey or sugar, buttermilk or yogurt, milk, and melted butter.
Pour into the well in the dry ingredients and stir until everything is just combined. Place pan on a wire rack to cool for a few minutes before cutting the bread into squares. Serve warm.
Fearnley-Whittingstall, Hugh (2011-04-19). River Cottage Every Day (Kindle Locations 984-999). Potter/TenSpeed/Harmony. Kindle Edition.