Blue Cornbread with Lavender Honey Butter
Ingredients
Lavender Honey Butter
- 1 tablespoon dried or fresh culinary lavender
- ½ cup unsalted butter, softened
- 1 tablespoon honey
Blue Cornbread
- ½ cup unsalted butter plus 2 tablespoons, divided
- 2 cups blue corn masa flour
- ½ cup flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoons sugar
- 1½ cups buttermilk, room temperature
- 2 eggs, room temperature, lightly whisked
Instructions
- Serves 8 First make the lavender honey butter. If using fresh lavender, make sure it is rinsed and completely dry. Lightly crush the lavender to release the fragrance and oils. Place the lavender, softened butter and honey in a bowl and mix until combined. Transfer to a jar and use immediately, or store in the fridge to use later. The butter will last up to 1 week in the fridge or 2 months frozen. Let it soften on the counter before serving. To make the cornbread, place a 10-inch cast-iron skillet in a cold oven and preheat to 450°. Melt the butter in a small saucepan. In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt and sugar. Add ½ cup melted butter, buttermilk and eggs to the dry ingredients and mix until combined. Do not overmix. Once the oven and cast-iron pan are preheated, carefully remove the hot pan and add the remaining 2 tablespoons of butter. Carefully pour the cornbread batter into the hot buttered pan, smoothing out the top. Return the pan to the oven and bake for 18 to 20 minutes, or until the top of the cornbread is slightly browned and a toothpick inserted in the center comes out clean. Allow to cool slightly before slicing and serving. Add a generous dollop of lavender honey butter to each serving. The cornbread will stay fresh on the counter in a sealed container for about 2 days.
