CORNBREAD

For the Classic Southern-Style Cornbread

Start out by pouring coarsely ground cornmeal into a mixing bowl. Then, add kosher salt, baking powder, and baking soda. Whisk together accordingly.

In a separate mixing bowl, whisk eggs and buttermilk together. Pour your cornmeal mixture into the bowl and whisk everything together. To adjust for texture and consistency, gradually add more cornmeal if needed. Use a spatula to mix together until the batter reaches your desired thickness.

In a cast iron skillet, melt lard over medium flame. When it is melted, without being too hot, add about half of it to your cornbread batter and whisk to combine.

Place the skillet with the remaining lard over medium-high heat until shimmering and very hot for a super crisp crust on the bottom of your cornbread. Carefully dump the batter into the skillet, where it should begin to sizzle. Smooth out the top of the batter and place the skillet into a preheated 425 degree-Fahrenheit oven for about 20 to 25 minutes until set, light brown in the center, and deep golden brown around the edges.

Carefully remove the cornbread from the skillet and allow it to cool on a wire rack for about 10 to 15 minutes before slicing and serving.

For the Delicate Southern-Style Cornbread

Start out by pouring finely ground cornmeal into a mixing bowl. Then, add kosher salt, baking powder, and baking soda. Whisk together accordingly.

In a separate mixing bowl, whisk eggs and buttermilk together. Pour your cornmeal mixture into the bowl and whisk everything together until you end up with a thin and cake-like batter.

In a cast iron skillet, melt lard over medium flame. When it is melted, without being too hot, add about half of it to your cornbread batter and whisk to combine.

Place the skillet with the remaining lard over medium-high heat until shimmering and very hot for a super crisp crust on the bottom of your cornbread. Carefully dump the batter into the skillet, where it should begin to sizzle. Smooth out the top of the batter and place the skillet into a preheated 425 degree-Fahrenheit oven for about 20 to 25 minutes until set, light brown in the center, and deep golden brown around the edges.

Ensure that the cornbread is cooked by using a toothpick and making sure that there are only a few moist crumbs remaining on the toothpick. Carefully remove the cornbread from the skillet and allow it to cool on a wire rack for about 10 to 15 minutes before slicing and serving while it is still warm.

For the Jalapeño Cheddar Cornbread

In a mixing bowl, combine finely ground cornmeal and all-purpose flour. Add baking powder, baking soda, kosher salt, and cayenne pepper. Whisk together accordingly. Next, add grated cheddar cheese and toss to coat with the dry ingredients so that nothing sticks together.

Use a food processor to pulse together fresh corn kernels, buttermilk, and honey or sweetener of choice. Then, add jalapeño pepper that is cored and quartered. Give it 6 to 8 pulses until the jalapeño is nicely chopped.

Next, add eggs as well as melted butter that is completely cooled off to prevent the eggs from scrambling. Pulse 4 to 5 times to combine.

Take your mixing bowl of dry ingredients and dig a well in the center. Pour in your wet mixture from the food processor and gently mix together with a paddle. If the batter is over mixed, it can become tough.

Coat a cast iron skillet with butter and carefully add your cornbread batter. Smooth out the top of the batter and garnish with a few slices of jalapeño pepper. Place the skillet into a 425 degree-Fahrenheit oven for 20 to 25 minutes.

Ensure that the cornbread is cooked by using a toothpick and making sure that there are only a few moist crumbs remaining on the toothpick. After allowing the cornbread to cool in the skillet for about 5 to 10 minutes, give it a drizzle of honey and brush it on for even coverage to create a shiny and sticky glaze. Then, give it a sprinkling of flaky sea salt.

Carefully remove the cornbread from the skillet and allow it to cool on a wire rack for about 10 to 15 minutes before slicing and serving while it is still warm.

For the Brown Butter Cornbread

In a mixing bowl, combine finely ground cornmeal and all-purpose flour. Add baking powder, baking soda, kosher salt, and sugar. Whisk together accordingly.

In a separate mixing bowl, whisk eggs and buttermilk together.

Melt butter in a cast iron skillet over medium heat while swirling constantly to prevent it from overheating and exploding. Swirl until the milk fats separate and begin to turn brown.

Pour the butter into a heat-proof container and add 2 ice cubes to allow it to cool down rapidly. Give it a little mix for 1 to 2 minutes or until the ice cubes are fully melted.

Combine the butter with the egg and buttermilk mixture and then pour to combine with your dry ingredients. Gently paddle to combine until you end up with a pancake batter consistency.

Using the same cast iron skillet that is still lubed up with the brown butter, add the cornbread batter and smooth it out on the top. Place the skillet into a 425°F oven for 20 to 25 minutes until deep golden brown around the edges.

Ensure that the cornbread is cooked by using a toothpick and making sure that there are only a few moist crumbs remaining on the toothpick. After allowing the cornbread to cool in the skillet for about 5 to 10 minutes, give it a drizzle of honey and brush it on for even coverage to create a shiny and sticky glaze. Then, give it a sprinkling of flaky sea salt.

Carefully remove the cornbread from the skillet and allow it to cool on a wire rack for about 10 to 15 minutes before slicing and serving while it is still warm.

For the Honey Butter

In a stand mixer, combine unsalted room-temperature butter with honey. Mix until it is light and fluffy with no lumps remaining.