Name: Cornbread with Honey Butter
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 4 to 6 servings
Ingredients: 1 cup whole milk; 1/3 cup unsalted butter, melted; 1 large egg, separated; 1 cup medium-grind cornmeal; 1 cup all-purpose flour; 1/3 cup granulated sugar; 3 tablespoons plus 1 1/2 teaspoons baking powder; 1 tablespoon kosher salt; 1 teaspoon cornstarch; Nonstick cooking spray, for pan (I like duck fat cooking spray); 1 stick (8 tablespoons) unsalted butter, softened; 1/4 cup honey; 1/2 teaspoon pure vanilla extract; 1/4 teaspoon ground cinnamon or smoked cinnamon; Small pinch kosher salt

Directions

For the cornbread: Heat your grill to 415 degrees F with the lid closed.
Whisk together the milk, melted butter and egg yolk in a bowl. Mix together the cornmeal, flour, sugar, baking powder and salt in another bowl. Add the wet ingredients to the dry and stir just to combine. Whisk the egg white and cornstarch until it reaches stiff peaks, then gently fold it into the batter with a rubber spatula.
Place a 10-inch cast-iron skillet on the grill for 2 to 3 minutes to preheat. Spray with nonstick cooking spray. Pour the batter into the pan and place it on the grill away from direct heat (turn off one burner or bank the coals if necessary). Cover the grill and cook the bread for 20 to 25 minutes or until golden brown and cooked through.
For the honey butter: Mix together the butter, honey, vanilla, cinnamon and salt in a bowl.
Remove the pan with the cornbread from the grill and spread some of the honey butter over the top of the cornbread. Any leftover honey butter can be refrigerated for up to 1 month.

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