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Toasting the cornmeal and corn flour heightens the flavor in this cheesy, ranch-infused cornbread from Culinary Producer Grant Melton.
Serve this with Rachael’s Easter Ham and Eggs.
- ½ cup medium-grind cornmeal
- ¼ cup corn flour
- ¾ cup flour
- ¼ cup sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup milk
- ¼ cup sour cream
- ¼ cup corn oil, divided
- 2 tablespoons butter, melted and cooled
- 1 egg
- 1 cup shredded sharp cheddar cheese
- ¼ cup chopped fresh dill
- ¼ cup chopped fresh chives
- 4 tablespoons butter, softened
- 1 tablespoon chopped fresh chives
- 1 clove garlic, grated
- ¼ teaspoon table salt
- Flaky sea salt, for serving
For the cornbread, place an 8-inch cast-iron skillet over medium heat. Add the cornmeal and corn flour and cook, stirring often and being careful not to burn the mixture, until fragrant and slightly brown. Remove to a plate to cool. Reserve pan.
Preheat oven to 400°F.
In a large mixing bowl, combine toasted cornmeal and corn flour with flour, sugar, baking powder, baking soda, salt and black pepper.
In a medium mixing bowl, whisk together milk, sour cream, 2 tablespoons corn oil, the butter and egg. Once smooth, add to the dry mixture and stir with a rubber spatula until combined. Add the cheddar and herbs, and mix to combine.
Place the reserved cast-iron skillet over high heat. Add the remaining 2 tablespoons corn oil and swirl around the pan to coat. Pour in the batter, then transfer to the oven and bake 15 minutes. Remove and let cool for 15 minutes before serving.
For the garlic butter, combine the butter, chives, garlic and table salt in a small bowl and mix to combine. Transfer to a small serving dish and top with flaky sea salt.