Cornbread Recipe

Michael’s Cornbread yields: two 12-inch cast iron skillets


Chef Michale Salmon with Corn Bread6 large ears corn on the cob 2 teaspoons olive oil
3/4 cup heavy cream
1/3 cup milk
1/4 cup pure maple syrup
1 1/2 cups melted unsalted butter 3 eggs
2 1/4 cups cake flour
1 1/4 cup granulated sugar
1 cup cornmeal
2 teaspoons salt
1 teaspoon baking powder
1 teaspoon baking soda
butter and cake flour to coat pans



  1. Preheat grill or grill pan on high heat. Preheat oven to 375-degrees F.
  2. Peel away and remove the corn husks and silk. Drizzle the cobs with the olive oil and grillthe corn, turning every minute until evenly covered with grill marks.
  3. Place the cobs on a cutting board and remove the kernels with a knife, being careful not tocut into the tough cob.
  4. Combine the heavy cream, milk, and maple syrup in a blender and blend for 10 seconds.Add the corn kernels (reserving 1/4 cup of the kernels for garnish) and blend for 1 minute. Scrape down with a rubber spatula and add the melted butter and eggs. Blend again until well combined.
  5. In a large bowl, combine the flour, sugar, cornmeal, salt, baking powder and baking soda. Stir until well combined.
  6. Add the corn mixture to the flour bowl and stir until well combined.
  7. Brush the two 12-inch cast iron skillets with soft butter and coat lightly with cake flour,tapping out excess flour.
  8. Divide the cornbread batter evenly between the two skillets and sprinkle with the reservedgrilled corn kernels.
  9. Bake the cornbread in the preheated 375-degree F. oven for about 15 minutes, or untilgolden brown on top. Cool slightly but serve warm with the Honey Thyme Butter.

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