Chewy Hot Honey Cornbread

I can guarantee you’ve never had cornbread like this, and you simply must! I don’t make the rules other than the one that disbars your Aunt Suzie’s choking hazard cornbread from the dinner table.

Last month I had the honor of visiting Sarma, one of Boston’s best new restautants. Shoutout to my literary agent, Sally, for helping me secure a reservation and the executive chef, Cassie Piuma for being so gracious and nourishing us at your beautiful restaurant.

Their black sea cornbread was mind blowing, I still haven’t recovered. It was chewy, bright, moist, sweet, and spicy- everything I’ve ever wanted to be

This isn’t identical, but it’s close!! And allegedly the recipe may be released soon-ish via cookbook, but I heard this on reddit so take it with a grain of salt

Chewy Hot Honey Cornbread

Yields: serves 8-10

Time: 1 hour

INGREDIENTS

• 1/2 cup white cornmeal

• 1/3 cup all-purpose flour

• 1/3 cup rice flour

• 3 tablespoons white granulated sugar

• 1 tablespoon baking powder

• 1/2 teaspoon kosher salt

• 1 cup sour cream

• 6 tablespoons salted butter, melted

• 1 large egg

• 1/3 cup cubed feta

  Habanero Syrup

• 1/2 cup white granulated sugar

• 1/2 cup water

• 1-2 habaneros, finely chopped

• 2 tablespoons honey

DIRECTIONS

1.  Set a rack in the center of an oven and preheat it to 375F. Grease a 9” round cake tin heavily with butter. Set aside.

   2. Slice and chop your habanero thinly with the seeds. In a pan, combine the sugar and water. Bring to a slight simmer, stirring until sugar has dissolved. Add the habanero and honey to the pot and cook for 5 minutes over low heat. Using a mesh sieve (strainer), pass the syrup through and reserve the habanero pieces. Set the syrup aside.

   3. combine the cornmeal, AP flour, rice flour, sugar, baking powder, and salt in a large bowl. Set aside. Combine the sour cream, butter, and egg in a separate large bowl. Fold the dry into the wet, until just combined. Fold the cubed feta and reserved habanero pieces into the batter once more. 

   4. Place into the greased tin, and bake in the oven for 30-35 mins or until golden brown.

   5. Remove and let cool for 5 mins. Flip the cornbread onto a plate and brush with the hot honey syrup along the top and sides. Garnish with crushed, toasted sesame seeds immediately.

   6. Serve warm.

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