Our fourth Chef Demo of the season featured Evanston caterers Soul and Smoke. Executive Chef D’Andre Carter and Lead Event Producer Heather Bublick have been great supporters of the market and Friends over the years. That’s the chef on the left above, as the plates are assembled on the right.
For last week’s market, Chef Carter produced cornbread muffins with honey butter, served with smoked brisket bites dressed with a wonderful vinegary hickory BBQ sauce.
He provided the recipe for the cornbread/honey butter only because he was really featuring the market produce of the moment, i.e., CORN. Here’s the recipe.
D’Andre Carter’s Rich and Moist Cornbread with Honey Butter
Ingredients
- 1 3/4 sticks of butter
- 2.5 cups fresh corn
- 1/3 cup heavy cream
- 1/4 cup milk
- 2 lg eggs
- 1.5 cups cake flour (bleached)
- 3/4 cup cornmeal, medium grind
- 6 Tablespoons sugar
- 1 tsp salt
- 1/2 tsp baking powder
- 1/4 tsp baking soda
Method
- Preheat oven to 375 F/190 C
- Melt butter (on high heat in a heavy bottomed pot)
- Add fresh corn; cook: Add the corn, scraping the bottom of the pot continuously to prevent scorching. Cook until golden brown.
- Blend Ingredients; in a blender, blend corn-and-butter mixture. Add cream and milk. Blend on high until smooth. Add the eggs and continue blending until well mixed.
- Mix dry ingredients in a large bowl; Add blended ingredients to the dry. Mix until just combined. Pour batter into muffin tins.
- Bake 20 minutes in convection oven and 30 mins for conventional oven.
Honey Butter
Blend 1 pound of unsalted butter, 1/4 cup of honey, and a pinch of salt (to taste).
