Spicy Grilled Corn Salad
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2 c. flour
1 c. cornmeal
1-1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. Head Country High Plains Heat Championship Seasoning
1/2 tsp. salt
2 large eggs
3/4 c. sugar
1/2 c. unsalted butter (1 stick), melted
1/4 c. unsalted butter (1/2 stick), brought to room temperature
3/4 c. sour cream
1/2 c. milk
1/4 c. honey
1 Tbsp. Head Country High Plains Heat Championship Seasoning
400 degrees F
20 minutes
Add a cast iron muffin pan or skillet to a cold oven. Preheat oven to 400 degrees F.
Combine dry ingredients in a large bowl, set aside.
In a separate bowl, beat eggs until light. Add sugar in a stream and beat. Add the butter slowly, beating well.
Add 1/2 the sour cream and buttermilk, beat well. Add the other half of the sour cream and buttermilk, beat well.
Gently combine wet and dry ingredients. Remove cast iron from the oven (be sure to use an oven mitt, as the cookware will be extremely hot). Add a thin layer of oil to the bottom of the cast iron, using a basting brush to paint the sides of the cookware the the oil. Carefully add the cornbread mixture to the preheated cast iron.
Bake cornbread at 400 degrees, starting to check for doneness after 15 minutes. Cornbread is done when the edges are crispy and golden-brown, and when a knife inserted in the middle comes out clean. Brush tops of cornbread with oil or room-temperature butter.
To make the spicy honey, add 1 Tbsp. Head Country High Plains Heat Championship Seasoning to honey, stirring to combine.
Serve cornbread with room-temperature butter and spicy honey. Enjoy!
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