Sweet Cornbread
Ingredients: egg, neutral tasting oil, granulated sugar, buttermilk or kefir, kosher salt · 45 min cook time · 300kcal · ~₩10,100
Ingredients
1ea egg, 80ml neutral tasting oil, 200g granulated sugar, 237ml buttermilk or kefir, 0.5tsp kosher salt, 150g cornmeal (fine grind), 120g all-purpose flour, 1tsp baking powder, 0.25tsp baking soda, 30g butter, 50g sweetened shredded coconut, 0.5tsp coconut flavoring, 1ea lime, 120g powdered sugar, 30ml milk or water
Instructions
1. Crack one egg into a bowl. Add 80ml (1/3 cup) of neutral tasting oil (avocado oil is a good alternative to highly refined oils). Add 200g (1 cup) of granulated sugar.
2. Whisk the egg, oil, and sugar together until well combined. The granular sugar helps break up the egg and mix with the oil.
3. Add 237ml (1 cup) of buttermilk or kefir. This thick, mildly tangy milk makes baked goods more moist and flavorful.
4. Add 1/2 teaspoon of kosher salt. This is slightly less than usual to account for the salt in the butter used later.
5. Add 150g (1 cup) of fine grind cornmeal. A finer grind is recommended as coarser cornmeal can be unpleasant if not fully hydrated.
6. Add 120g (1 cup) of all-purpose flour. The flour provides gluten for a fluffy texture, which cornmeal alone cannot achieve.
7. Add 1 teaspoon of baking powder and 1/4 teaspoon of baking soda. The baking soda neutralizes some of the acid in the buttermilk, preventing a gummy texture and aiding browning.
8. Whisk the batter until smooth. Let the batter rest for 15 minutes to allow particles to hydrate and gluten to develop, resulting in a lighter texture.
9. Place a 10-inch cast iron pan in the oven and preheat the oven to 385°F (196°C) convection bake. This is a slightly lower temperature than usual to compensate for the improved heat transfer of a convection oven.
10. Once the oven is up to temperature, carefully remove the hot pan and melt a generous amount of butter in it. Brush the butter up the sides of the pan. If using salted butter, blot any excess to manage saltiness.
11. Pour the batter into the hot pan. Preheating the pan helps the crust brown, prevents sticking, and results in a fluffier bread by aiding internal steam buildup.
12. Bake for about 20 minutes, or until the top starts to crack and feels bouncy in the middle. You can also pierce it with a toothpick to see if it comes out clean, or check the internal temperature (aim for 200°F/93°C).
13. Let the cornbread solidify in the pan for 5-10 minutes. Give it an aggressive shake to release it from the bottom. Place a plate or board on top, carefully flip it upside down, then place a cooling rack on top and flip again to allow the bottom to steam out and prevent sogginess.
14. For the dessert version, follow steps 1-4. For step 5, use 110g (3/4 cup) of cornmeal to leave room and moisture for the coconut. For step 6, use a full cup of all-purpose flour. Add 40-50g (1/2 cup) of sweetened shredded coconut and a splash of coconut flavoring (optional).
15. Whisk the dessert batter until smooth and let it sit while heating the pan in the oven. Butter the hot pan (salted butter is good for balancing the sweet icing). Pour the batter into the hot pan and bake for about 20 minutes until springy.
16. Let the dessert cornbread solidify in the pan for a few minutes, then shake to release. Turn it out onto a board, then onto a cooling rack.
17. For the lime icing, zest one lime into a bowl. Squeeze in about 1 teaspoon of lime juice. Add 120g (1 cup) of powdered sugar. Add milk or water as needed to achieve a thin glaze texture.
18. Let the cornbread cool a bit before pouring the glaze over it to prevent the glaze from thinning out and running off. Tilt the rack to spread the glaze evenly. Let the glaze solidify before slicing.
Source: Watch the original video