Chef Lovely Instagram – Coco = Coconut Milk… it gives the cornbread a sweet floral kiss that takes this recipe to the next level! I think you’re gonna love this one, my loves 😘
Cornbread with Whipped Tangerine Vanilla Honey Butter
For Cornbread
1/4 c cornmeal
1/4 c a.p. flour
2 Tbsp sugar
1/4 tsp baking powder
1/4 tsp salt
2 Tbsp unsalted butter, melted
1 Tbsp unsalted butter
1/4 c 2 Tbsp coconut milk
1 egg, room temperature
For Butter
8 oz unsalted butter, room temp
3 oz (6 Tbsp) of raw honey
1 tsp vanilla bean paste
1/4 tsp salt
Zest of one tangerine 🍊
Directions
Pre-heat the oven to 400°. Place a 6 inch cast iron skillet on a sheet pan & pop it into the oven to get hot.
In a small bowl, whisk together the dry ingredients. Set aside.
In a medium bowl, whisk together the melted butter, coconut milk, and egg.
Pour the dry ingredients into the wet and mix until just combined.
Safely remove the sheet pan from the oven and place on a safe surface.
Put the 1 Tbsp of butter into the hot skillet and let it bubble & melt down a little.
Pour the cornbread batter into the skillet and immediately place the cornbread into the oven.
Cook for about 18-20 min. Insert a toothpick and when it comes out clean, it’s ready.
For the whipped butter –
In a medium bowl, add in the butter, honey, vanilla, and salt. Beat with a hand mixer until well incorporated. About 5 min.
Add in the tangerine zest and mix well with a spatula or wooden spoon.
Scoop a generous amount of the whipped butter on top of the warm cornbread so it melts into the cornbread 😋
#LoveYouLetsEat 🍊🧈🧡 | Posted on 02/Mar/2023 22:16:44
