Sweet Cornbread by Chef Hervé
With BBQ Season open, I could not resist to share my favorite Cornbread Recipe. And believe it or not it came from one of my Favorite French Chef.
Chef Hervé Palmieri who is more known under “Hervé Cuisine” (@hervecuisine) has put this wonderful recipe together a few years back. It has been my favorite since then. HERE is the link to his Youtube video!
Enjoy & Bon Appetit!
As always, you will find the Step-by-Step Video below the recipe.
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Sweet Cornbread by Chef Hervé
Ingredients
- 3/4 cup (125 g) cornmeal
- 1 cup (125 g) flour (Sifted)
- 1 tsp (6 g) baking powder
- 1/4 cup (55 g) light brown sugar
- 1/4 tsp salt
- 2 eggs (At Room Temperature)
- 1 cup (240 g) buttermilk (At Room Temperature)
- 8 Tbsp (120 g) butter (Melted)
- 2 Tbsp (30 g) Lavender honey
Instructions
- Preheat oven to 350F/180C.
- In a mixing bowl, whisk all the dry ingredients together (Corn Flour, Flour, Baking Powder, Light Brown Sugar and Salt).
- In another mixing bowl, whisk together all the wet ingredients (Eggs, Cooled melted Butter, Buttermilk and Lavender Honey)
- Then, combine the wet preparation to your dry preparation. Whisk until smooth.
- Place your Spiral Flexipat® Mold on the top of your Medium perforated baking sheet.
- Pour the batter into your Flexipat®.
- Bake for 25 minutes at 350F/180C. (Every oven heats differently, monitor your bread from 20min).
- Once your corn bread is of the oven, let it cool down for about 10min before unmolding. Serve, Enjoy & Bon Appétit!
Video
Special Notes
Nutrition
