Hot Honey Cornbread
Pastry Chef Sumaiya Bangee of King Street Baking Company | Brooklyn
Adapted by StarChefs | january 2022
INGREDIENTS:
Hot Honey Cornbread:
215 grams butter
228 grams light brown sugar
100 grams egg
2 grams salt
145 grams all-purpose flour
100 grams sour cream
73 grams coarse cornmeal
5 grams baking powder
6 grams cayenne
Cornflake Granola:
30 grams honey
37 grams vegetable oil
33 grams brown sugar
2 grams vanilla extract
70 grams cornflakes
To Assemble and Serve:
Honey
METHOD:
For the Hot Honey Cornbread:
Heat oven to 325°F. Using a stand mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy. Add eggs. Mix to combine. Alternating between wet and dry ingredients, add salt flour, sour cream, cornmeal, baking powder, and cayenne. Mix until fully incorporated. Transfer to a buttered loaf pan and bake 1 hour. Let cool.
For the Cornflake Granola:
Heat oven to 275°F. In a saucepot over medium heat, combine honey, oil, sugar, and vanilla. Bring to a boil. Remove from heat and add cornflakes. Stir to combine. Place pot in oven and bake 10 minutes. Stir, then bake additional 6 minutes. Remove from oven and let cool. Store in an airtight container.
To Assemble and Serve:
Brush Hot Honey Cornbread with additional honey. Top with Cornflake Granola.
