Corn Bread
Corn Bread baked in a cast-iron pan. This corn bread is a perfect side dish for the Chili Con Carne.
Video
Ingredients
- 1/2 cup Unsalted butter
- 1 cup Corn grits (yellow corn meal or Polenta also works)
- 1 cup All purpose flower
- 1/2 tsp Baking soda
- 1/4 tsp Salt
- 1/2 cup Brown sugar
- 1 cup Buttermilk
- 1/4 cup Honey
- 2 Large eggs
Instructions
- Whisk flour, sugar, lemon zest, baking powder, and salt together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized (or a little smaller) crumbs. Place the bowl in the freezer before you continue.
- Whisk 1/2 cup heavy cream, the egg, and vanilla extract together in a small bowl or a liquid measuring cup. Remove the flour mixture from the freezer. Drizzle the cream mixture over the flour mixture, add the blueberries, then gently mix together with a spatula or wooden spoon until everything appears moistened and the ingredients are just combined.
- Lightly flour a work surface/counter. Pour the dough onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it’s too sticky, add a little more flour. If it seems too dry, add 1–2 more Tablespoons heavy cream. Press into an 8-inch disc, about 1 inch thick. Using a sharp knife or bench scraper, cut the disc into 8 wedges.
- In a small bowl, mix the remaining 1 Tablespoon cream with the water, then brush it on the scones. For extra sweetness and a little crunch, sprinkle with coarse sugar. (You can do this before or after refrigerating in the next step.)
- Place scones on a plate or lined baking sheet and refrigerate for at least 15 minutes, or up to 24 hours. (If refrigerating for longer than an hour, lightly cover the scones.)
- Preheat oven to 400°F (204°C).
- Line a large baking sheet with parchment paper or silicone baking mat. Arrange chilled scones 2–3 inches apart on the prepared baking sheet.
- Bake for 22–25 minutes or until golden brown around the edges and lightly browned on top. Remove from the oven and let cool for 5 minutes before topping with icing.
- Make the lemon icing: Whisk the confectioners’ sugar and 2 Tablespoons lemon juice together in a small bowl or liquid measuring cup. If desired, to thin out, whisk in an additional Tablespoon of lemon juice. Drizzle over warm scones.
- Store leftover scones covered tightly at room temperature for 2 days or in the refrigerator for 5 days.