Join Malcolm Livingston II and his daughter, Elli, as they bake golden honey buttermilk cornbread. This is a quick and easy recipe, perfect for making with kids. Bake and serve right in our Hot Dish. Malcolm’s tip: Eat when still warm out of the oven.
- To make the corn purée, start by melting the butter, then add the corn, and cook the mixture until the butter is boiling and the corn starts to take on a golden color.
- Blend the mixture in a blender until smooth, then cool it down over an ice bath or in the fridge.
- Mix together the flour, baking powder, baking soda, maple sugar, raw honey, and white miso paste.
- In a separate bowl, mix the buttermilk with the cooled corn purée and the eggs, then add to the dry ingredients. Mix to combine.
- Pour the batter into the baking dish, cover with aluminum foil, and bake at 375 °F for 20 minutes. Remove the aluminum foil and continue to bake for an additional 20 to 25 minutes, or until the cornbread is done.
