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CHIPOTLE HONEY BUTTER TIP Purée the contents of the can of chipotle peppers . This makes for a better texture , and easy to use in multiple recipes . |
Chef Rob www . chefrob . ca |
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Photo by Ravy Rampersad
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@ obeah _ r2 |
HERB SALT CHEFS TIP You can use almost any herbs you like , or as many as you like . This salt is great as a seasoning salt and a finishing salt . |
BROWN BUTTER SKILLET CORNBREAD INGREDIENTS
1 / 2 cup |
butter |
1 / 3 cup |
honey |
2 cups |
buttermilk |
3 |
eggs |
1 1 / 2 cups |
cornmeal |
1 cup |
all-purpose flour |
4 tsp |
baking powder |
1 tsp |
kosher salt |
1 / 2 tsp |
baking soda |
CHIPOTLE HONEY BUTTER INGREDIENTS
1 cup salted butter , softened 1 Tbsp . honey 2-3 tsp chipotle pepper purée ( purée a can of chipotle peppers and sauce first ) pinch of cinnamon
HERB SALT INGREDIENTS
1 / 2 cup |
coarse sea salt |
1 / 2 cup |
packed fresh herbs ( I use rosemary , thyme , |
sage ) |
1 cup |
sea salt |
82 CANADIANHOMETRENDS . COM
If you don ’ t have a skillet big enough to hold all the batter , you can bake the cornbread in 9-by-13-inch pan .
BROWN BUTTER SKILLET CORNBREAD DIRECTIONS
1 . Heat oven to 400 o F . 2 . On the stovetop , in a 9 or 10 inch skillet ( ovenproof and preferably cast-iron ), melt the butter over medium heat . 3 . Cook , swirling pan to lightly coat sides and bottom , until a foam forms on top and the butter turns a nut brown . ( Watch carefully to see that it does not burn .) 4 . Pour brown butter into a large bowl , ( Do not wipe out the pan ). 5 . Whisk the honey into the butter , then whisk in buttermilk . 6 . The mixture should be cool to the touch . Whisk in the eggs . 7 . Next whisk in the cornmeal , flour , baking powder , salt and baking soda . 8 . Pour the batter back into the hot cast iron skillet . 9 . Bake until the top is golden brown and a toothpick inserted into it emerges clean , about 25 to 35 minutes . 10 . Cool in the skillet for 10 minutes before slicing . 11 . Serve with a dollop of chipotle honey butter and season with the herb infused salt to serve .
CHIPOTLE HONEY BUTTER DIRECTIONS 1 . Stir together all ingredients until combined .
HERB SALT DIRECTIONS
1 . Place 1 / 2 cup coarse sea salt and herbs in the bowl of a food processor . 2 . Pulse , grinding salt until rosemary and thyme have a fine consistency . 3 . Add 1 cup sea salt and pulse to combine . 4 . Pour salt mixture into a shallow baking dish and let air dry for 1 hour . 5 . Transfer salt to a glass jar and screw on lid .