Golden Kiawe Cornbread
Cornbread has been a hearty staple in my household ever since our friends at GoFarm Hawai‘i in Waimānalo started growing non-GMO corn that they mill into cornmeal at our warehouse. It’s such a versatile bread that can be prepared to satisfy your current craving or food mood. The addition of kiawe flour in this recipe steers the luxurious cornbread to a path that forks into two roads. You don’t have to choose the one more or less traveled— Your only dilemma is to have enough room in your belly to try one piece as a savory side dish and another piece as dessert later in the meal.
What a treat for us here in Hawai‘i to have access to locally grown specialty products like Cornmeal and Wai‘anae Gold Kiawe Bean Pod Flour, which are both featured in this Golden Kiawe Cornbread recipe by food writer Martha Cheng. This cornbread is a delight for any occasion, but its deep, burnt gold color makes for a festive presentation and addition to your Thanksgiving table.
GOLDEN KIAWE CORNBREAD RECIPE
Ingredients:
8 tablespoons (1 stick) unsalted butter
½ cup honey
2 cups buttermilk (can also substitute yogurt thinned with a little milk for a total volume of 2 cups, or 2 cups minus 2 tablespoons milk stirred with 2 tablespoons of lemon juice or white vinegar)
3 large eggs
1 cup cornmeal
½ cup kiawe flour
1 cup flour
1 ½ tablespoons baking powder
1 ½ teaspoons kosher salt
½ teaspoon baking soda
Directions:
Heat oven to 375 degrees. On the stovetop, in a 11- or 12-inch skillet (ovenproof and preferably cast iron), melt the butter over medium heat. Cook, swirling pan to lightly coat sides and bottom, until the foam subsides and the butter turns a deep dark brown. (Watch carefully to make sure it doesn’t burn—you can also tell it’s ready when it starts to smell nutty.)
Pour brown butter into a large bowl. Don’t wipe out the pan. Whisk the honey and buttermilk into the brown butter. Then whisk in the eggs. In a separate bowl, mix together the dry ingredients and then whisk into the butter mixture.
If the skillet is no longer hot, reheat it briefly on the stove for a few minutes. Pour the batter back into the skillet. Bake until the top is golden brown and a toothpick inserted into it emerges clean, 30 to 40 minutes. Cool in the skillet for 10 minutes before slicing. Drizzle with chili-infused honey, if desired.