Michael Symon’s Cornbread with Honey Butter | Symon’s Dinners Cooking Out | Food Network

This is Michael’s favorite cornbread of all time! He had a version of this dish at Hatchet Hall in Culver City and says “it was so good the hair stood up on my arm, and I may have wept.” This is his best recreation of that magical dish!
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Sun’s out, grills out! Chef Michael Symon soaks up the summertime weather and fires up his grill to encourage everyone to get cooking outside with his delicious, easy and crowd-pleasing outdoor dinners. Self-shot from his New York backyard, his series lets you cook along with Michael as he works live fire to show how simple and fun it is to make amazing dishes on the outdoor grill.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Cornbread with Honey Butter
RECIPE COURTESY OF MICHAEL SYMON
Level: Easy
Total: 1 hr
Active: 30 min
Yield: 4 to 6 servings

Ingredients

Cornbread:
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)

Honey Butter:
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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Michael Symon’s Cornbread with Honey Butter | Symon’s Dinners Cooking Out | Food Network


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