Sesame–brown butter cornbread
Bread
American cuisine
The decision to put sugar in your cornbread, especially in the South, isn’t really just about whether you like a little sweet in your salty. Ignorant Yankee that I am, I didn’t realize this. What I did notice was that, based on flavor alone, I didn’t like putting sugar in my batter. And yet I like sweet baked goods, a lot—more, probably, than their savory kin. So I thought it could be an interesting little experiment to make an outright sweet cornbread. While thinking about other Southern ingredients, benne (or sesame) seeds came to mind, and from there, I zigged to coconut and zagged to brown butter. The ice cream became a way to add a less saccharine form of sugar that would give you a moister, more delicate crumb, the natural sweetness of cream’s butterfat and a hint of vanilla. I honestly wasn’t sure how it would taste, but I instinctively knew I’d like it. <br /> <br />And I liked it quite a bit! Just to cut a wedge and call it breakfast, or have it with some coffee or tea is enough for me, although, some strawberry or blueberry jam, or maybe some coconut butter smeared on top when the cornbread comes out of the oven might be nice. <br /> <br />Reprinted with permission from Stir, Sizzle, Bake: Recipes for Your Cast-Iron Skillet.
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