Upside-Down Cornbread

bonappetit.com

Rhonda Burkhardt

subheading: BATTER:

½ cup (1 stick) unsalted butter, melted, plus more for pan

1 cup plus 2 Tbsp. (141 g) all-purpose flour, plus more for pan

1 15.25-oz. can whole kernel corn, rinsed, patted dry

1 cup plus 2 Tbsp. (180 g) medium-grind yellow cornmeal

2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt

1 tsp. baking powder

½ tsp. baking soda

2 large eggs

¾ cup (packed) plus 2 Tbsp. (175 g) light brown sugar

½ cup sour cream

8 oz. sharp yellow cheddar, coarsely grated

½ cup whole milk

subheading: HONEY BUTTER AND ASSEMBLY:

½ cup (1 stick) unsalted butter, cut into pieces, room temperature

3 Tbsp. hot sauce

2 Tbsp. honey

1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt

½ cup (100 g) granulated sugar

Directions at bonappetit.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer