This recipe improves on the classic cornbread dish with Brooke Lee Farms yellow dent cornflour plus malted corn flavor/texture and and old bay seasoning for a little extra zing!
Preheat oven to 350F. Grease a 10” cast iron skillet or baking pan with oil or melted butter. Add ½ cup/100g high quality cooking oil or melted and slightly cooled butter to a mixing bowl. If using a cast iron, set over medium heat. Into your fat, whisk ¾ cups/150g water, 1/3 cups (~100g) malt syrup or honey, ½ cups (~120g) yogurt, 2 eggs. Stir in ¼ of the dry mix, or 1 ¾ cup (~335g). Pour into hot skillet and cook until bubbles form over the entire surface. Then, load into hot oven and bake 30 min until the top cracks and is lightly browned, center comes out clean when pierced with a sharp knife. Finally, cool slightly before turning out to serve.
Chef it up
At Cadence Restaurant, Jon Nodler’s original version of this cornbread uses brown butter and agrodolce made from Keepwell Vinegar Sorghum Molasses vinegar. To make the sweet & sour sauce, bring one 375ml bottle Keepwell’s malt or sorghum molasses vinegar (or good quality sherry or red wine vinegar) and 1/2 c sugar to a boil in a sauce pan. Reduce heat and simmer over low heat until you reach a runny honey consistency. Cool and measure out what you need for the cornbread and reserve the rest for other applications: toss with roasted vegetables, glaze meat, or simply smear on a slice of firm cheese.
Meanwhile, to brown butter, melt 1 cup butter over medium-high heat. Whisk as it foams, continue as the foam subsides and the butter becomes clear gold and milk solids begin to brown. Continue to cook and once the milk solids are medium brown and butter is a deep caramel color, remove from the heat and let cool slightly before proceeding.