Cornbread Basket (4) Recipe

Preheat and prepare pans

Preheat the oven to 400°F (200°C). Lightly grease four 4-inch ramekins or an individual muffin tin with the vegetable oil, making sure to coat the bottom and sides to help unmold.

Combine dry ingredients

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

Combine wet ingredients

In a separate bowl or large measuring cup, whisk the milk and egg until smooth. Stir in the melted butter.

Mix batter

Pour the wet mixture into the dry ingredients and stir gently just until moistened and no large dry streaks remain. Do not overmix; the batter will be slightly thick but pourable.

Fill and bake

Divide the batter evenly among the four prepared ramekins (about 3–4 tablespoons each). Place ramekins on a baking sheet and bake in the preheated oven for 12–16 minutes, or until the tops are golden, a toothpick inserted into the center comes out clean, and the edges have pulled slightly away from the ramekin.

Cool slightly and unmold

Let the cornbread cool in the ramekins for 3–4 minutes. Run a small offset spatula or butter knife around the edge to loosen, then invert each ramekin onto a small plate or serving basket to create the individual 'basket.' If desired, keep them inverted to maintain gentle steam and warmth.

While cornbread bakes, combine the softened butter and honey in a small bowl. Whisk or beat with a fork until smooth and slightly whipped. Taste and add the optional finishing salt if using, mixing to incorporate.

Serve: Place a generous pat (about 1/2 tablespoon) of honey butter on top of each warm cornbread basket or serve the honey butter in a small ramekin alongside. The cornbread is best served warm; if making ahead, rewarm for 4–6 minutes at 300°F (150°C) wrapped loosely in foil before serving.