Lacquered Cornbread Recipe

Preheat and prep

Preheat the oven to 425°F (220°C). Place a 9-inch cast-iron skillet or ovenproof baking pan in the oven while it heats so the pan is hot when the batter goes in. Butter the inside of a small bowl for later use.

Mix dry ingredients

In a large bowl whisk together the cornmeal, flour, baking powder, salt, and sugar until evenly combined.

Mix wet ingredients

In a medium bowl whisk the whole milk, buttermilk, eggs, and melted butter until smooth and homogenous.

Combine batter

Pour the wet ingredients into the dry and stir just until combined. Do not overmix; a few small lumps are fine. Let the batter rest for 5 minutes to hydrate the cornmeal.

Bake

Carefully remove the hot skillet from the oven and add 1 tablespoon of melted butter to coat the bottom. Pour the batter into the hot skillet and smooth the top. Bake in the preheated oven for 18–22 minutes, or until the top is golden, a toothpick inserted in the center comes out clean, and the edges are set. If you prefer a higher sheen, brush the top lightly with 1 tablespoon melted butter in the final 2 minutes of baking and return to the oven.

Cool and slice

Remove from oven and let cool in the skillet 5 minutes, then transfer to a cutting board. Cut into wedges or squares. Keep warm while you prepare the lacquer and other components.

In a small saucepan over low heat melt the 6 tablespoons butter. Stir in 3 tablespoons honey, 1 teaspoon chile flakes (or substitute 1 tsp hot honey), 1/2 teaspoon apple cider vinegar and 1/4 teaspoon salt. Warm gently just until everything is combined and glossy; do not boil. Taste and adjust heat or sweetness to preference. Transfer to a small bowl and keep warm.

When ready to serve, brush or spoon the hot-honey butter liberally over the warm cornbread wedges to create a lacquered glossy finish. Use about half to coat initially and reserve the rest for passing at table.

In a small bowl combine the minced anchovies and grated garlic and mash into a paste with the back of a spoon or a fork. Add Dijon mustard, chopped capers (if using), honey, lemon juice and black pepper and whisk to combine.

Slowly stream in the olive oil while whisking continuously to emulsify. Taste and adjust: add a pinch of salt only if needed (anchovies and capers are already salty), extra lemon for brightness, or a touch more honey if you prefer sweeter contrast. Chill briefly if making ahead.

Place the torn romaine into a large mixing bowl. Add the thinly sliced red onion and the optional grated cheese if using.

Dress the salad with the garlicky-anchovy dressing: start with about 3 tablespoons dressing and toss, adding more to taste so the leaves are lightly coated but not soggy. Transfer to a serving platter or bowls.

In a small skillet over medium heat melt 1 tablespoon butter. Add 3 tablespoons benne (or sesame) seeds and toast, stirring constantly, until fragrant and lightly golden, about 2–3 minutes. Remove from heat and immediately stir in 1/8 teaspoon salt. Let cool slightly.

Sprinkle toasted benne seeds over lacquered cornbread just before serving for crunch and nutty flavor. Also reserve a small pinch to finish the romaine salad if desired.

Arrange warm cornbread wedges on a platter. Brush with an additional layer of hot-honey butter to lacquer and sprinkle generously with the toasted benne seeds. Serve immediately alongside Ralf's romaine dressed with the garlicky-anchovy vinaigrette.

Recommended plating: one or two cornbread wedges per person with a small heap of dressed romaine. Offer extra hot-honey butter and dressing at the table.