Sweet Cornbread Recipe

Prep and dry mix

Preheat oven to 425°F (220°C). Place a 9-inch cast-iron skillet or an 8x8-inch square pan in the oven to heat while you mix. In a large bowl whisk together the cornmeal, flour, sugar, baking powder and sea salt until evenly combined.

Wet mix

In a separate medium bowl whisk the buttermilk, eggs, melted butter and honey until smooth and slightly frothy.

Combine

Pour the wet mixture into the dry ingredients and stir gently just until combined — do not overmix. Fold in the fresh corn kernels until evenly distributed. The batter will be thick but pourable; if too thick, add up to 2 tablespoons additional buttermilk.

Bake

Carefully remove the hot skillet from the oven and add 1 teaspoon of butter, swirling to coat the bottom. Pour the batter into the hot skillet (or prepared pan) and smooth the top. Bake at 425°F (220°C) for 18–22 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Let cool 5–10 minutes before slicing.

While the cornbread bakes, place room-temperature butter in a small bowl. Add honey and a pinch of salt. Using a hand mixer or a whisk, whip the butter and honey together until light and fluffy, about 1–2 minutes. Transfer to a small serving dish and keep at room temperature until ready to serve.

Make onion jam

Thinly slice the red onion. In a small skillet over medium heat add 1 teaspoon olive oil, add the sliced onion and cook slowly until translucent and beginning to caramelize, about 10–12 minutes. Add 1 teaspoon sugar and 1 teaspoon red wine vinegar, stir, and continue cooking 2–3 minutes until jammy. Remove from heat and set aside.

Cook wagyu and bison

Heat a medium skillet over medium-high heat and add 1 teaspoon butter. Season the wagyu and bison ground meat together with 1/2 teaspoon coarse salt and 1/4 teaspoon black pepper; form loosely into two patties or crumble for loose topping. Cook patties 2–3 minutes per side for medium-rare to medium (adjust time for desired doneness), or if crumbled, cook until nicely browned and no longer pink, about 5–7 minutes. Transfer to a plate and tent with foil to rest 3 minutes.

Dress salad and tomatoes

In a bowl toss the mixed wild greens and heirloom tomato wedges with 1 tablespoon olive oil, 1 teaspoon balsamic vinegar, a pinch of salt and a crack of black pepper. Taste and adjust seasoning.

Assemble plate

Slice the still-warm cornbread into wedges. Place a wedge on each plate, top with a small spoonful of onion jam and a portion of the wagyu/bison (patty or crumbled). Add a small heap of dressed mixed greens and heirloom tomatoes beside the cornbread. Finish each cornbread wedge with a generous dollop of whipped honey butter so it melts into the warm crumb. Sprinkle a final pinch of flaky sea salt and a turn of black pepper over the meat and tomatoes if desired.