I'm a Southern boy through and through, and there will always be a place in my heart for cornbread! I love the caramelized sides, I love the sweet earthy center and I love how heart-warming it is when you eat it. I always prefer mine with beans and raw onion but think it's equally as satisfying with whipped sorghum butter.
Swap option: You can substitute bacon fat for the butter.
- 1 cup yellow cornmeal
- 1/2 cup grated Grana Padano cheese
- 1 tablespoon sugar
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 4 tablespoons butter, divided
- 1 cup buttermilk
- 1 egg
- 8 tablespoons (1 stick) butter, room temperature
- 2 tablespoons sorghum
For the cornbread:
1. Preheat your oven to 425°F. Put your cast iron pan in the oven to get hot.
2. In a large bowl mix the cornmeal, sugar, baking soda and salt, stir well with a whisk to evenly mix. Add the cheese and mix well again.
3. Melt the 2 tablespoons of butter in a small pan over low heat.
4. Add the buttermilk to the dry ingredients and mix well.
5. Add the egg and incorporate completely. The batter should be thick but not dough like.
6. Remove the cast iron pans from the oven. Divide the remaining 2 tablespoons of butter equally among the pans. Divide the batter evenly between the 2 pans.
7. Bake in the oven for 18-20 minutes. The bread should be golden and an inserted toothpick will come out clean when the bread is done.
For the sorghum butter:
In the bowl of a stand mixer fitted with the paddle attachment, or in a bowl with a hand mixer, whip the butter until pale and fluffy. Add sorghum and mix until incorporated. Serve with warm cornbread.