I love small towns. I love walkable towns. I love the passion and courage of a town that believes in its own renewal. You’ll get all that and more when you visit Downtown Napa. No, I am not referring to Yountville, St. Helena, or Calistoga. I am talking about Downtown Napa, located right off Highway 29. Once considered the slacker stepsister of the other big three, Downtown Napa has gone through a multimillion dollar renaissance that definitely now makes her the belle of the Napa Valley ball.
While in Downtown Napa recently, I had dinner at the trendy and engaging Grace's Table Restaurant. What an amazing evening spent spent with Chef Mauro. Dish after dish was original, sustainable and absolutley brilliant.
Enjoy this yummy recipe for cornbread with Lavender Honey Butter.
IRON SKILLET CORNBREAD
Compliments of Grace’s Table
Chef/Owner Mauro Pando
Dry:
7 oz. Cornmeal
6 oz. All Purpose flour
1 1/3 oz. Sugar
½ tsp. Salt
½ tsp. Baking Powder
½ tsp. Baking Soda
Wet:
2 Eggs
2 cups Whole Milk
6 oz. Grated Sharp Cheddar
8 oz. sour cream
16 oz. Creamed Corn ~
3 oz. Butter, melted
Method:
- Pre-heat oven to 400, or 375 with convection.
- Mix wet ingredients well. Add the dry ingredients a whisk well.
- Then, add the melted butter to the mixed batter.
- Heat 7inch cast iron skillet for 30 min. in the oven until very hot.
- Spray with non stick spray, and pour in the batter, fill ¼ inch from the top.
- Bake until golden brown and is just set in the middle, about 20 minutes. Allow to cool in the pan: the residual heat will finish the cooking of the bread.
- To serve, re-heat cooled cornbread in it’s pan. When hot, loosen from edge of pan and turn onto warm plate. This recipe also works well in the cast iron skillet that has dividers and re-heated directly on the rack in the oven for some grill marks as well.
Lavender Honey Butter
Dried Lavender-ground fine 3 Tablespoons
Unsalted Butter- Soft 8 oz.
Honey ½ cup
Salt 2 tsp.
White pepper ½ tsp.
Method:
- Warm the honey and lavender together oven a double boiler and let the lavender infuse into the honey for a half hour, Let it cool to room temperature. Stir in all of the other ingredients. Taste for seasoning and sweetness. Serve with the warm cornbread.
Comments